Factory farming conditions and antibiotic-resistant pathogens emerging as a result of them pose an existential threat to humans in the form of zoonotic diseases. Why it’s time to produce and consume food more thoughtfully.
Chickpeas salad
Chickpeas salad with tomatoes and salted ricotta is easy to prepare and is ideal for a summer lunch.
Ingredients for two people
120 g of cooked and drained chickpeas
6 medium sized tomatoes
30 g of salted ricotta
chives
pepe pepper
extra virgin olive oil
Wash and cut tomatoes in half horizontally. Grill on both sides.
Add chickpeas and season with oil and pepper
Add salted ricotta, cut to pieces, to the chickpeas salad and dust with chives.
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