(Makes four servings)
1 cup cooked chickpeas
½ packed cup flat-leaf parsley leaves
½ packed cup fresh mint leaves
1/3 cup raw pine nuts
1/3 cup hemp seeds
1 small red onion, diced
Grated zest of 1 organic lemon
4 to 5 medium heirloom tomatoes in different colors
Cold-pressed olive oil, for serving
Flaky sea salt, for serving
2 Tbsp cold-pressed olive oil
1 Tbsp freshly squeezed lemon juice
1 garlic clove, minced
½ tsp pure maple syrup or raw honey
Pinch of fine sea salt
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.
For 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.