RECIPES

Chickpea & Cherry Tomato Salad by Julia Sherman

This vibrant salad layers juicy cherry tomatoes, warm SIMPLi chickpeas, seared paneer, and fresh herbs for a dish that’s as satisfying as it is simple.

iNGREDIENTS

SIMPLi Chickpeas, cooked

SIMPLi Peruvian Herb Salt Blend

SIMPLi Olive Oil Blend

Cherry tomatoes, halved

Garlic cloves, smashed

Red pepper flake

White wine vinegar

Freshly ground black pepper

Fennel seed, crushed

Radish, cut into ½” cubes

Shallot, minced

Parsley, minced

Paneer or grilling cheese, cut into 1” cubes

Mediterranean Olive Crunch Salad Topper

1 cup

1/2 tsp

1 tbsp

1 cup

1 1 pinch

to taste

2 tsp

1/4 tsp

1/2 cup

1 tbsp

1/4 cup

4 oz

1 tsp

iNSTRUCTIONS

In a large bowl, combine cherry tomatoes, smashed garlic, SIMPLi Peruvian Pink Salt, red pepper flake, vinegar, and SIMPLi Olive Oil Blend. Add warm SIMPLi chickpeas and let sit to marinate.
Meanwhile, heat a nonstick pan over medium heat. Add the paneer cubes and sear until golden on each side, about 3 minutes per side. Set aside.
To the marinated tomato and chickpea mixture, add the radish, shallot, and parsley. Toss gently to combine.
Top with the seared cheese and finish with a sprinkle of Mediterranean Olive Crunch Salad Topper before serving.

To celebrate peak tomato season and the versatility of SIMPLi’s Regenerative Organic Certified® pantry staples, we teamed up once again with culinary tastemaker Julia Sherman to create a simple-yet-satisfying dish that’s perfect for warmer weather or an easy weeknight dinner.

This bright, Mediterranean-inspired Chickpea & Cherry Tomato Salad proves that high-quality ingredients don’t need much dressing up. With the help of SIMPLi’s tender chickpeas and balanced olive oil blend, this salad comes together in no time and packs bold flavor in every bite.

About the Recipe

“Paneer and bread cheese are my go-to choices for grilling because they’re milder than halloumi or other brined cheeses, letting the other flavors shine. For the chickpeas, I always soak them overnight in salted water with a bit of baking soda, then simmer them in seasoned chicken stock to infuse them with deep, savory flavor. It’s a small step that makes a big difference.” – Julia Sherman

About the Chef

Julia Sherman is a chef, artist, writer, and salad-lover known for her creative and flavor-forward approach to food. She’s the author of Salad for President and Arty Parties, and a long-time advocate for bringing high-quality ingredients to home cooks in unexpected and inspiring ways. Follow Julia’s culinary adventures and recipes on her Instagram @saladforpresident.