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!Print
- 15-ounce can chickpeas (or 1 1/2 cups cooked)
- 1 tablespoon olive oil
- 1/2 tablespoon balsamic vinegar
- 1/2 teaspoon kosher salt
- Fresh ground pepper
- 6 slices peasant bread
- 6 ounces yogurt cheese, cream cheese, or labneh (we used Honey Lemon Greek Yogurt Cheese from Trader’s Point)
- 1 bunch pea shoots
- Drain and rinse the chickpeas, if using canned. In a small bowl, mash together chickpeas, 1 tablespoon olive oil, ½ tablespoon balsamic vinegar, ½ teaspoon kosher salt, and fresh ground pepper using a fork.
- Cut the slices of bread and toast them if desired. Place each bread slice open-face on a plate, spread with cream cheese and chickpea mash, and top with pea shoots.
About the Authors
Cookbook Author and writer
Sonja Overhiser is an acclaimed vegetarian cookbook author and cook based in Indianapolis. She’s host of the food podcast Small Bites and founder of the food website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.
Cookbook Author and photographer
Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the food website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the “best vegetarian cookbooks” by Epicurious.