Fridge Foraging: Heirloom Tomato Salad with Spiced Chickpeas
I made it to the farmer's market this morning for the first time in a while. I try and go once a week or once every other week, just to feel inspired by what is in season. Truth be told I don't get all of my groceries from the market, I am just not that organized, but what I don't get from the market I fill in with trips to Trader Joes and Whole Foods.
Today the market was filled with buckets and buckets of tomatoes. I snagged these heirloom beauties for 2 bucks a pound, which was a steal considering they are usually so much more.
Decided to make an heirloom tomato salad topped with zucchini topped with zucchini, basil, olive oil and the most addictive spiced chick peas ever. This is one hearty and healthy salad that is totally my jam.
Heirloom Tomato Salad with Spiced Chickpeas
- 1 - 15 oz can chickpeas, drained and rinsed
- 2 Tbs. olive oil
- 1 tsp. smoked paprika
- 1/2 tsp. chili powder
- salt and pepper
- 3 to 4 heirloom tomatoes, sliced into wedges or thin slices
- 1 zucchini, diced
- Olive oil
- Top with basil, pickled red onions, black pepper and flaky sea salt
Preheat oven to 425F.
In a medium sized bowl combine the chickpeas, olive oil, paprika, chili powder, and a big pinch of salt and pepper.
Lay the chickpeas on a baking sheet and roast for about 12 minutes. Remove the chickpeas then add the bread cubes onto the sheet pan, continuing to roast for another 5 mintues.
Assemble the salad by laying tomatoes down on a plate. Top with zucchini, breadcrumbs, chickpeas, basil, pickled red onions, salt and pepper and big drizzle of oil oil.
Makes 2 servings.