There’s nothing more delightful than bright and happy pea shoots after a long, gray winter. We found these from Harvestland Farm at the winter farmer’s market a few weeks ago, where the farmer happily cut off a bunch of the shoots growing out of a small flat.
Pea shoots are just baby pea plants — which are cut before they grow into actual peas. The fun part is that they taste like a bite of concentrated spring; just like a pea, but more delicate and leafy. You can use them in salads, on stir fries, on sandwiches, and more.
Here we’ve made a tartine – French for “open faced sandwich” – using pea shoots and a delicious honey lemon Greek yogurt cheese from the market (from Trader’s Point Creamery – if you’re local, you should check it out). We topped it with a chickpea mash for some extra protein — which was actually quite good itself! If you can’t access yogurt cheese, you could use any type of cream cheese, or even make homemade yogurt cheese (it’s actually quite easy – here’s our recipe).
Have you made anything with pea shoots? Let us know if you’re inspired to try them out.
And, Happy St. Patrick’s Day!
- 15-ounce can chickpeas (or 1½ cups cooked — or substitute fresh peas if you have them)
- 1 tablespoon olive oil
- ½ tablesoon balsamic vinegar
- ½ teaspoon kosher salt
- Fresh ground pepper
- Yogurt cheese, labneh, or cream cheese (we used Honey Lemon Greek Yogurt Cheese from Trader’s Point)
- Pea shoots
- Drain and rinse the chickpeas, if using canned. In a small bowl, with a fork, mash together chickpeas, 1 tablespoon olive oil, ½ tablespoon balsamic vinegar, ½ teaspoon kosher salt, and fresh ground pepper.
- Cut the slices of bread and toast them if desired. Place each slice open-face on a plate, spread with yogurt cheese, chickpea mash, and top with pea shoots.