Tomato and fried chickpea salad

Fried chickpeas add an extra special touch to this vibrant tomato and basil salad.

Heat the oil in a medium frying pan over high heat. Add the chickpeas and cook, stirring, for 5 mins or until golden brown. Add the garlic and cook, stirring, for 2 mins or until the garlic is golden. Set aside to cool.
Arrange the tomato, shallot, basil and chickpea mixture on a serving platter. Drizzle with the balsamic glaze and season to serve.

Source

1 tbsp olive oil

400g can chickpeas, rinsed, drained

1 garlic clove, thinly sliced

500g cherry tomatoes, thickly sliced

1 brown onion shallot, thinly sliced

1/4 cup basil leaves

1 tbsp balsamic glaze

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