Monday, December 10, 2012

Green chickpeas and heirloom tomato salad

Made this salad last month when I found these beautiful heirloom cherry tomatoes at the local store. This is not the season for tomatoes and probably this was one of the last batches of the season that looked so tempting. I made a colorful salad mixing it up with sprouted green gram, corn and cucumber to make a filling lunch with a side of warm olive bread.

1 cup green chickpeas
1 cup mini heirloom tomatoes
1 small red onioin
2 small seedless cucumbers
3-4 mini sweet peppers
1/2 cup corn kernels (frozen)
a tablespoon of toasted sesame seeds or peanuts 
a few cilantro leaves for garnish

Salt and pepper to taste
one tablespoon olive oil
juice of 1 lemon
drizzle of honey
one clove grated garlic
red pepper flakes.


Soak green chickpeas in water for 8-10 hours. Drain the water and let them sprout.
Chop the tomatoes, cucumbers, onion, peppers and add the corn. Transfer to a bowl. Mix the ingredients for the dressing and drizzle over the salad.
Instead of sesame seed toasted crushed peanuts would taste great too. The salad can also be served on a bed of chopped lettuce, spinach or arugula leaves.


  1. I've never even heard of green chickpeas, but this looks gorgeous!

    1. Thank you for your comment! Green chickpeas are delicious, similar to the small black ones. Usually they are sold in the legumes isle along with the other lentils.

  2. Fabulous! This looks wonderful!

  3. Can't wait for fresh green ones to hit the market, this salad looks delicious, so colorful!