INGREDIENTS
1/2 cup
extra virgin olive oil
14 oz
chickpeas
3 sprigs
fresh rosemary
2 tbsp
lemon zest
1 serving
kosher salt
1 lb
linguine
4 cups
cherry tomatoes
3 cloves
garlic
3 tbsp
apple cider vinegar
1 tbsp
fig jam
1 bunch
kale
1 large handful
fresh basil
2 balls
burrata cheese