- Yield: 4 Servings
- 1 cup (165 g) cooked chickpeas
- ½ packed cup (20 g) flat-leaf parsley leaves
- ½ packed cup (20 g) fresh mint leaves
- ⅓ cup (45 g) raw pine nuts
- ⅓ cup (45 g) hemp seeds
- 1 small red onion, sliced
- 1 organic grated lemon zest
- 4 to 5 medium heirloom tomatoes (about 1½ pounds / 700 g) in different colors Cold-pressed
- olive oil, for serving
- Flaky sea salt, for serving
- 2 tablespoons cold-pressed olive oil
- 1 tablespoon freshly squeezed lemon juice
- 1 garlic clove, minced
- ½ teaspoon pure maple syrup or raw honey
- Pinch of fine sea salt
How to Make It
- In a food processor, pulse the chickpeas until grain-size. Put them in a large bowl. Finely chop the parsley and mint leaves, and add the herbs to the chickpeas.
- Toast the pine nuts in a dry skillet over medium heat until golden and fragrant, about 5 minutes. Immediately remove the pine nuts from the pan and transfer them to a plate to cool completely.
- Add the cooled pine nuts, hemp seeds, sliced onion, and lemon zest to the chickpea mixture. Make the Dressing
- Whisk the olive oil, lemon juice, garlic, maple syrup, and salt together in a small bowl. Pour this over the salad, tossing to combine.
- Slice the tomatoes into thick steaks and arrange them on individual plates. Drizzle with a little olive oil and sprinkle with flaky salt. Spoon the tabbouleh salad over the tomatoes, and serve.