Crispy Chickpea Caprese

• Canned Chickpeas(800 g)
• Cherry Tomatoes(400 g)
• Mozzarella(250 g)
• Arugula(120 g)
• Fresh basil(20 g)
• Olive oil(3 tbsp)
• Paprika(1 tsp)
• Garlic powder(1 tsp)
• Salt(1 tsp)
• Black pepper(½ tsp)
• Balsamic Glaze(2 tbsp)
• Honey(1 tbsp)
• Dijon Mustard(1 tsp)

Method

1. 1

   Drain and dry {Canned Chickpeas} well. Halve the {Cherry Tomatoes}, tear the {Mozzarella} into bite-size pieces, and tear most of the {Fresh basil}, saving a few leaves for serving.

   ~10 min

2. 2

   Heat {Olive oil} in a large frying pan over medium-high heat. Add the {Canned Chickpeas}, {Paprika}, {Garlic powder}, {Salt}, and {Black pepper}. Cook, stirring often, until the chickpeas are golden and crisp on the outside, 12 to 15 minutes.

   ~15 min

3. 3

   Whisk together the {Balsamic vinegar}, {Honey}, and {Dijon Mustard} in a large bowl until glossy.

4. 4

   Add the {Arugula}, {Cherry Tomatoes}, torn {Mozzarella}, and torn {Fresh basil} to the bowl. Tip in the warm crispy {Canned Chickpeas} and toss everything together so the dressing lightly coats the leaves, tomatoes, cheese, and chickpeas.

5. 5

   Serve straight away with the reserved basil scattered over the top.