Ingredients

• 300g veggie slices
• 200g boiled chickpeas
• Breadcrumbs
• Extravirgin olive oil
• 1 zucchini
• 1 aubergine
• 1 red peperoni
• Basil leaves

Method

In a bowl mix the boiled chickpeas with the minced veggie slices. Add a couple of tablespoons of breadcrumbs if the mixture is too soft. Make small balls with your hands and roll them in the breadcrumbs. Drizzle with oil and then golden in a pan.  Cut the vegetables in small dices and put aside. Simmer the zucchini in a non-stick pan and place in a bowl. Repeat with aubergines and peperoni and when cooked, add the zucchini. Season with oil, salt and pepper. Place the vegetables on a serving plate and put the chickpea rolls on the top. Garnish with fresh basil and drizzle with oil.