Roasted Tomatoes with Arugula Pesto & Chickpeas
30 min
Vegan
61394
For 2 Portions
200 g
cherry tomato
160 g
chickpeas
50 g
arugula
30 g
almond meal
4 sprig(s)
rosemary, fresh
1
yellow onion
1 g
beefsteak tomato
1/4
lemon
6 tbsp
olive oil
2 tbsp
balsamic vinegar
1 clove(s)
garlic
pepper
salt
1. All set?
2. Preheat oven to 400°F (conventional, recommended) or 360°F (fan).
3. Peel onion and cut into rings.