15 minutes
A vibrant and textured salad featuring ripe tomatoes, chickpeas, feta cheese, and a crunchy mix of nuts and seeds with herbs.
Ripe Tomatoes, cut into 1- to 2-inch pieces
0 lb
Garlic, grated
cloves
teaspoons
cups
cups
cups
cups
Plain Oat Granola, roughly chopped
cups
tablespoons
teaspoons
teaspoons
Black Pepper, cracked
to taste
Chickpeas, drained
0 oz
Feta Cheese, crumbled
0 oz
Extra Virgin Olive Oil, drizzled
tablespoons
Basil, torn by hand
handful
1. Season Tomatoes
In a large bowl, gently toss the ripe tomatoes with the grated garlic clove and kosher salt. Allow the mixture to sit so the tomatoes release their natural juices.
2. Prepare Herbed Nut Crunch
In a separate mixing bowl, combine the sunflower seeds, pepitas, almonds, pistachios, chopped plain oat granola, toasted sesame seeds, chile powder or red-pepper flakes, salt, and a crack of black pepper. Stir well to blend the ingredients.
3. Combine Salad Ingredients
To the tomato mixture, add the drained chickpeas and crumbled feta cheese. Drizzle the extra-virgin olive oil and sprinkle additional black pepper to taste. Mix to combine the ingredients thoroughly.
4. Add Fresh Basil
Tear the basil leaves by hand to release their aromatic oils and scatter them over the salad, gently mixing them in.
5. Assemble and Serve
Transfer the tomato and chickpea mixture onto a serving platter or into individual bowls. Sprinkle the Herbed Nut Crunch over the salad just before serving to maintain the crunchiness.
Opt for the ripest, most flavorful heirloom or vine-ripened tomatoes you can find. Their sweetness and acidity will be the backbone of your salad. If possible, mix varieties and colors to add visual appeal and a range of flavors.
Right before serving, add a final sprinkle of flaky sea salt, fresh herbs, and perhaps a dash of freshly cracked black pepper to enhance the complexity and aroma of the dish.
Take care in toasting your nuts (such as almonds or walnuts) until they're deeply golden and fragrant. Let them cool completely before chopping. Toasting enhances flavor and brings out their natural oils, adding depth to your crunch layer.
Use a high-quality extra virgin olive oil for drizzling over the salad. Its fruity notes and slight bitterness will elevate the overall flavor profile.
If you have the time, cook your own chickpeas from dried beans instead of using canned. This gives you control over the texture and flavor. Soaking them overnight and simmering with aromatics like bay leaves and garlic can infuse subtle flavors that complement the salad.
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