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.