Olive oilfor cooking, can sub for avocado, vegetable or canola oil
2tspgarlicminced
1cupchickpeas
1/3 cupcrushed tomatoes
1tspbalsamic vinegar
Pinch of salt
Salad greens to serve with
Parmesanfor topping
Instructions
Season a skillet with olive oil over medium high heat.
Add the garlic and sauté until fragrant.
Add the chickpeas and sauté for 3-5 minutes, until slightly browned and crispy. If you need more olive oil for moisture, drizzle some more onto the chickpeas.
Add the crushed tomatoes and balsamic vinegar to the chickpeas and mix together for 2-4 minutes, until the sauce begins to reduce and becomes a deeper red color and has a jammy texture, sticking to the chickpeas.
Remove the chickpeas from the heat.
Pour the chickpeas on top of salad greens and sprinkle Parmesan on top.