Fried Chickpeas *

  • 6 tablespoons grapeseed oil (or another high-heat oil) divided
  • 1/2 cup chickpeas (if from the can, drained and patted dry)
  • pinch of smoked paprika
  • pinch of fine sea salt

* If wanting to save time, feel free to buy the Chickpeas Chili Lime from the brand The Good Bean! 


  • 2 1/2 pounds of assorted heirloom tomatoes, sliced
  • 1 pint of cherry tomatoes, sliced in half
  • Handful minced dill to garnish
  • Handful minced basil to garnish
  • Handful minced parsley to garnish
  • 1/4 teaspoon kosher salt
  • Lemon zest to garnish 
  • Crumbled feta for serving

Salad Dressing

  • 1 tablespoon red-wine vinegar 
  •  1 tablespoon lemon juice
  • 1 tablespoon Dijon mustard
  • 1/4 cup extra virgin olive oil
  • freshly ground black pepper & salt
  • Optional: add pesto for an herb-y taste to your dressing! I use the Power of Plants Pesto Garden


  • Carefully add the grapeseed oil to a pan along with the chickpeas. Cook, stirring occasionally until the chickpeas begin to brown and crisp up. About 5-7 minutes. 
  • Remove from the heat to a paper towel-lined plate to drain. Sprinkle the chickpeas with a pinch of smoked paprika and sea salt.
  • For the dressing, whisk together all ingredients. Drizzle in the olive oil and continue to whisk together until smooth. Stir in the salt and pepper and set aside.
  • Arrange the sliced tomatoes on a large platter. Drizzle with the dressing and top with the chickpeas, fresh herbs & lemon zest. Optionally add your feta. 

Recipe from Mademoiselle Jules