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I'm a huge fan of pulses and I particularly love chickpeas. They not only taste great in hummus and other Oriental dishes, but they also work wonders in an Italian-inspired salad with tomatoes, lots of basil and pine nuts. A basic dressing of olive oil and basil will add the perfect finishing touch to a delicious, simple summer salad.
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
How it's done
Mix the balsamic, oil, basil and salt in a large bowl.
Add the chickpeas, tomatoes and strawberries to the dressing, mix, cover and chill for approx. 1 hr.
Plate up the salad, sprinkle with pine nuts.
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