Ingredients
A bunch of purslane (photo below)
2 large tomatoes
half a jar of chickpeas (200g)
dessertspoon capers
olive oil
Directions
Remove leaves and tips of stalks from the puslane and break up into a salad bowl (the more twiggy parts can be discarded in the compost!
Add chopped tomatoes and all other ingredients and combine and serve.
Here with some gluten free bread
