150 gr chickpeas ( soaked them over night and boiled them but caned ones will do)
a hand full of iceberg lettuce
1 spring onion
35 gr manchego cubes
1 big tomato chopped
1 tbsp of pesto
a hand full of toasted pine kernels
salt flakes with wild garlic
sunflower oil for drizzling
Mix everything and enjoy it as a side dish or as a main.
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