HEIRLOOM TOMATO SALAD
Fresh, fragrant, herb-y and all the goodness I love in a salad! This Heirloom Tomato salad is special beyond- not only thanks to the sweet tomatoes, but the extra crunch from the chickpeas gives it the best bite- and the dressing is tangy & delish.
See the full recipe below & try it out this spring & summer!
HEIRLOOM TOMATO SALAD
INGREDIENTS
Fried Chickpeas *
6 tablespoons grapeseed oil (or another high heat oil) divided
1/2 cup chickpeas (if from the can drained and patted dry)
pinch of smoked paprika
pinch of fine sea salt
* If wanting to save time, feel free to buy the Chickpeas Chili Lime from the brand The Good Bean!
Salad
2 1/2 pounds assorted heirloom tomatoes, sliced
1 pint cherry tomatoes, sliced in half
Handful minced dill to garnish
Handful minced basil to garnish
Handful minced parsley to garnish
1/4 teaspoon kosher salt
Lemon zest to garnish
Crumbled feta for serving
Salad Dressing:
1 tablespoon red-wine vinegar
1 tablespoon lemon juice
1 tablespoon Dijon mustard
1/4 cup extra virgin olive oil
freshly ground black pepper & salt
Optional: add pesto for an extra herb-y taste to your dressing! I use the Power of Plants Pesto Garden.
INSTRUCTIONS
Chick Peas:
Carefully add the additional oil to the pan along with the chickpeas. Cook, stirring occasionally, until the chickpeas begin to brown and crisp up. About 5-7 minutes.
Remove from the heat to a paper towel lined plate to drain. Sprinkle the chickpeas with a pinch of smoked paprika and sea salt.
Salad Dressing:
Whisk together all ingredients. Drizzle in the olive oil and continue to whisk together until smooth. Stir in the salt and pepper and set aside.
Salad:
Arrange the sliced tomatoes on a large platter. Drizzle with the dressing and top with the chickpeas, fresh herbs & lemon zest. Optionally add your feta.
Click here to shop for kitchen items & tools used in this recipe & some more of my go-to faves!
BON APPETIT!
Photography by Patricia Brochu