Sliced Tomato and Chickpea Salad

A trip to the farmer's market in May doesn't usually result in much fresh local produce.  So I was a little surprised when I came upon a booth selling really nice looking organic heirloom tomatoes, including my all time favorite, Mr. Stripey.  It turned out the vendor grew the tomatoes in a local greenhouse.  I bought two.  Back home, I was thinking about how to incorporate the tomato into a fresh spring salad.  Here's what I came up with.


 - One small zucchini, large dice

 - One cup of sliced/shredded purple cabbage

 - One can of no salt added Garbanzos/chickpeas, drained and washed

 - 3 Tablespoons diced red onion

 - Soy sauce, rice wine vinegar and sesame oil for dressing


Combine all ingredients, except for the oil, vinegar and soy, in a large bowl.  Add a pinch of salt and pepper to taste.  In a separate small bowl, wisk the soy, vinegar and sesame oil together and taste.  If needed, add a bit of honey or sugar.  Pour the dressing over salad and let it sit for a few minutes so the dressing is absorbed by the veggies.  

Slice the tomato into thick slices (1/2 inch) and arrange on a plate.  Then sprinkle the tomato slices with sea salt and a grind or two of pepper. Spoon the Chickpea salad over the tomatoes and serve.