Roasted chickpea, peach and tomato salad with basil dressing
Roasted chickpea, peach and tomato salad with basil dressing
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Ingredients
Method
Preheat the oven to 200ºC, gas mark 6; line a large baking tray with parchment. Mix 2 tbsp oil and the garlic in a mixing bowl and add the chickpeas.
Trim the crusts off the sourdough and tear into bite-sized chunks. Add to the bowl, season and toss everything together. Spread over the baking tray and roast for 10 minutes, then scatter with the zaatar and pumpkin seeds and roast for a final 5 minutes; set aside to cool.
For the dressing, whizz the remaining 4 tbsp oil, vinegar, basil (reserving a few small leaves) and some seasoning in a blender.
Combine the tomatoes and peaches in resealable tubs or on plates. When ready to serve, add the chickpeas and sourdough, then drizzle with the dressing and scatter over the reserved basil leaves.
