Tomato Slabs w/Green Chickpeas, Olive Rig + Fresh Mozzarella

Name: Tomato Slabs w/Green Chickpeas, Olive Rig + Fresh Mozzarella
Ingredients: 2 lb [900 g] large slicing tomatoes, cut into ½ in [12 mm] thick slabs; 2 lb [900 g] large slicing tomatoes, cut into ½ in [12 mm] thick slabs; Salt and freshly ground black pepper; Salt and freshly ground black pepper; 2 cups (10 oz [280 g]) green chickpeas; ½ cup [200 g] Olive Rig; Olive oil; 5 sprigs basil, mint, or parsley, or a combo, torn or roughly chopped; 5 sprigs basil, mint, or parsley, or a combo, torn or roughly chopped; 1 to 2 balls [8 to 16 oz [225 to 450 g]) fresh mozzarella, torn into chunks; 5 sprigs basil, mint, or parsley, or a combo, torn or roughly chopped; 5 sprigs basil, mint, or parsley, or a combo, torn or roughly chopped

Preparation info

Difficulty
Easy

Appears in

Grist

By Abra Berens

Published 2021

About

Again, for green chickpeas, I usually give a quick boil in heavily salted water for a few minutes and then toss with just about anything that is on hand. These are some of my favorite combinations for any point in the year.

Ingredients

2 cups (10 oz [280 g]) green chickpeas
½

Fish course
Side dish
Preserve
Pescatarian
Gluten-free

Method

Bring a medium pot of heavily salted water to a boil. Add the chickpeas and cook until bright green, 3 to 5 minutes. Drain and run under cold water to cool quickly.

Toss the chickpeas with the olive rig and an extra drizzle or two of olive oil.

Lay the tomatoes on a serving platter and sprinkle with salt. Scatter the torn mozzarella evenly over the top. Spoon the chickpea and ol