Instructions
- Toast the pine nuts in a pan on a medium heat until evenly toasted, then set aside.
- Soften the tomatoes in the same pan with a tablespoon of olive oil for five minutes
- Add the chickpeas and remaining tablespoon of olive oil, and warm through for five or six minutes. Turn off the heat and leave the chickpeas to sit for 10 minutes.
- Blitz the basil leaves, parsley, 40ml of olive oil, lemon juice and sea salt in a high-speed blender.
- Spread two tablespoons of yoghurt into each bowl. Top with the chickpeas, drizzle over the dressing, scatter over the pine nuts and remaining basil leaves, and serve immediately.
