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Heirloom Tomato and Chickpea Melt with Field Greens

Active Time: 40-45 minutes / Cook Time: 30-35 minutes / Total Time: 50-60 minutes

Makes 2 servings, with leftover chickpeas for a snack tomorrow and salad dressing for the week



  • 2 (15 oz.) cans chickpeas, drained and rinsed; set aside 1 cup chickpeas
  • 1/3 cup minced fresh flat-leaf parsley
  • 2 tablespoons minced fresh basil
  • 1 teaspoon chopped fresh thyme
  • 2 eggs
  • ¼ cup nutritional yeast
  • ¾ teaspoon fine sea salt
  • 1 tablespoon coconut oil
  • 1 large heirloom tomato, cored, two ½” slices cut off, and the rest chopped for the salad
  • ¼ cup shredded cheddar cheese

Field Greens:

  • 3 cups mixed lettuces
  • ½ cucumber, sliced
  • ¼ of a small red onion, thinly sliced
  • ½ cup blueberries or sliced strawberries


  • 1/3 cup balsamic vinegar
  • 2 teaspoons raw honey
  • 2/3 cup extra virgin olive oil
  • Pinch each fine sea salt and ground black pepper

Additional ingredients for chickpeas snack:

  • 1 teaspoon coconut oil, melted
  • Pinch each salt and pepper
  • ¼ teaspoon cumin


  1. Preheat oven to 400°F. Combine cumin, salt and pepper; set aside. Cover a small rimmed baking sheet with parchment paper or a silicone mat. Thoroughly dry 1 cup chickpeas and toss with melted coconut oil and then the cumin, salt and pepper mixture; spread on baking sheet. Roast for 20-30 minutes, shaking the pan every 10 minutes. When the chickpeas are golden and slightly darkened in spots, dry and crispy on the outside and soft in the middle, they are done. Remove from oven. Set aside to let cool before packaging for a snack tomorrow. Keep oven on for baking chickpea patty.
  2. While the chickpeas roast, add the remaining chickpeas to a large bowl and mash with a potato masher until almost all of them are broken down—you still want some texture, though. Stir in parsley, basil, thyme, eggs, nutritional yeast, and salt. Heat 1 tablespoon coconut oil in a large oven-proof skillet over medium heat. Form chickpea mixture into 2 large patties, about ¾ -1” thick. Place in the hot oil and cook until outsides are crispy, about 4-5 minutes per side. When the second side is done, place a tomato slice on top of each patty, and 2 tablespoons of cheddar on top of each tomato slice. Transfer the skillet to the oven and bake until the cheddar is melted and the chickpea patties are cooked through, about 5 minutes.
  3. While the chickpea patties are frying and baking, toss together the vegetables for the salad. In a pint mason jar or equivalent, add the balsamic through salt and pepper; shake well to emulsify.
  4. Place one chickpea and tomato melt on each of two plates. Add half of the salad to each plate and top each with 1 tablespoon of dressing.