10 minutes total · Serves 2
Prep: 4 minutes · Cook: 6 minutes
Juicy tomatoes, torn mozzarella, and warm chickpeas with golden edges. The trick is drying the chickpeas well, then leaving them alone in a hot pan.
Pour with AVIVO Rosé. Meet the First Taste Trio
What you’ll need
1 (15 oz) can chickpeas, drained, rinsed, and thoroughly patted dry
2 tbsp olive oil, divided
1/2 tsp dried oregano
2 cups cherry tomatoes, halved
4 oz fresh mozzarella, drained and torn
2 handfuls baby arugula
1/2 cup loosely packed basil leaves
1 tbsp balsamic vinegar
Kosher salt and black pepper
Crusty bread, to serve (optional)
Let’s make dinner.
Drain, rinse, and thoroughly dry the chickpeas with a clean towel. Heat 1 tbsp olive oil in a large skillet over medium-high. Add the chickpeas and a pinch of salt; cook for 5–6 minutes, shaking the pan occasionally, until golden in spots. Stir in the oregano for the last 30 seconds. They will have crisp edges and soft centers.
While the chickpeas cook, halve the tomatoes and tear the mozzarella. Toss the tomatoes with the remaining olive oil, balsamic vinegar, salt, and pepper in a large bowl.
Add the arugula, mozzarella, basil, and warm chickpeas. Gently toss and taste for seasoning. Serve straight away, with bread for the tomato juices if you like.
A little head start
This is a quick skillet crisp, not the all-over crunch of oven-roasted chickpeas. A wide pan and very dry chickpeas give you the best edges.
Times are estimates for two servings, with thawed proteins and the shortcuts listed above. Let doneness guide you if your stove needs an extra minute.