Chickpea Salad with Heirloom Tomatoes, Fennel & Pea Shoots

Whew! When's it hot outside, sometimes I just can't work up the gaul to fire up the stove or turn on the oven. I just need to give my little 1200w AC unit a break.

I know it's a long way off from tomato season, but the little guys are popping up all over in stores. I couldn't resist. It took me about 17 years, but I learned to love tomatoes. And, the cherry-sized heirlooms are some of my favorite.

This salad combines a lot of fresh, warm weather friendly flavors: fennel, cucumber and one of my favorites, pea shoots.


The chickpeas give it an anchor along with a nice protein boost. It's a perfect side dish to a broiled piece of salmon (my dinner the other night) or grilled chicken. A little drizzle of olive oil and squeeze of lemon is all thats needed.

It is a really simple salad that just makes you feel good on a hot summer evening.

I don't like my red onions and fennel being over powering, so I sliced those first and soaked them in cold water for about 10 - 15 minutes. It mellows them out and allows all of the flavors to come through - this way you won't get Scott Conant trying to give you the chop.
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Chickpea Salad with Heirloom Tomatoes, Fennel             & Pea Shoots
serves: 4-6
total time: 15 minutes

Ingredients:
1 half red onion, thinly sliced & soaked for 10 minutes in cold water
1 half bulb fennel, thinly sliced & soaked for 10 minutes in cold water
2 cups heirloom cherry tomatoes, halved
1 half english cucumber, quartered and thinly sliced
1/2 bunch pea shoots, halved
1 can chickpeas, rinsed
1 Tbsp. olive oil
1 lemon, juice and zest
salt and pepper, to taste

Method:
1.)  In a large bowl combine: soaked red onions, soaked fennel, tomatoes, cucumber, pea shoots and chickpeas.
2.)  Toss well, add olive oil, lemon zest and lemon juice. Taste. Adjust with salt and pepper for seasoning.