Fancy Toast with Pea Shoots Recipe

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Here’s a pea shoots recipe for when you find them at the farmer’s market! This fancy toast features a chickpea mash, cream cheese, and pea shoots.

Pea Shoots Recipe | Fancy toast with pea shoots

There’s nothing more delightful than bright and happy pea shoots after a long, gray winter. We found these 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. But how to make a pea shoots recipe? We went home, Googled a bit, and came up with this one. Keep reading for our pea shoots recipe!

Pea shoots recipe

What are pea shoots?

First of all: what are pea shoots? Pea shoots are simply baby pea plants that 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. You can also grow them in your garden: simply harvest the pea plants while they look like tender shoots, before they grow into pea plants.

How to make this pea shoots recipe

What we decided on for our pea shoots was…fancy toast! Here we’ve made fancy toast or a tartine – French for “open faced sandwich”. This pea shoots recipe combines the tender green shoots with a delicious Greek yogurt cheese from our farmer’s market (from Trader’s Point Creamery here in Indianapolis). We also added a chickpea mash for some extra protein — which was actually quite good itself! If you can’t find yogurt cheese, you can use any type of cream cheese, or even make homemade yogurt cheese (it’s actually quite easy – here’s our recipe for labneh / yogurt cheese).

This fancy toast with pea shoots recipe was so tasty: it was the perfect simple lunch! You could also use it as an appetizer before a dinner party, or a filling snack. Have you made a pea shoots we should know about? Let us know if you’re inspired to try them out.

Pea shoots recipe | pea shoot salad
Other pea shoots recipes: Pea Shoot Salad with Arugula & Parmesan

Looking for another pea shoots recipe?

We’ve made a few pea shoots recipes: here are some of our favorite ways to use pea shoots!

Looking for lunch ideas?

Outside of this fancy toast with pea shoots recipe, here are a few other lunch ideas:

This recipe is…

This recipe is vegetarian. For vegan, plant-based and dairy-free, omit the yogurt spread; consider using cashew cream or vegan mayo.

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Fancy Toast with Pea Shoots Recipe


1 Star2 Stars3 Stars4 Stars5 Stars (2 votes, average: 5.00 out of 5)

  • Author: a Couple Cooks
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 10 minutes
  • Yield: 4 large pieces 1x

Description

Here’s a pea shoots recipe for when you find them at the farmer’s market! This fancy toast features a chickpea mash, cream cheese, and pea shoots.


Scale

Ingredients

  • 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 cream cheese or yogurt cheese / labneh (we used local Honey Lemon Greek Yogurt Cheese from Trader’s Point Creamery)
  • 1 bunch pea shoots

Instructions

  1. Drain and rinse the chickpeas, if using canned. In a small bowl, mash together chickpeas, olive oil, balsamic vinegar, kosher salt, and fresh ground pepper using a fork.
  2. 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.

  • Category: Lunch
  • Method: Mixed
  • Cuisine: American

Keywords: Pea Shoots Recipe, Pea Shoots, Fancy Toast, Chickpea Recipes, Lunch Ideas, Vegetarian Lunch Ideas

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About the Authors

Sonja Overhiser

Cookbook Author and writer

Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog 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.

Alex Overhiser

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 recipe 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.

14 Comments

  • Reply
    Monika
    March 17, 2013 at 7:50 am

    Looks really good. Your pictures are amazing. You can almost eat them:)
    I think its really good choice of breakfast in early spring.
    Hope u enjoying your morning today – I am.

    I have one more recipe to suggest for breakfast, maybe you will try. Let me know :))
    http://monikasrdl.blogspot.com.es/2013/03/dinner-time-2-egg-cake-with-chicken-and.html#.UUIaWVfQjZw

  • Reply
    Adri
    March 17, 2013 at 9:30 am

    You are so right about the pea shoots. Harbingers of Spring, the brighten both plate and spirit. This looks wonderful. Compliments!

  • Reply
    Jacqueline
    March 17, 2013 at 11:12 am

    That does look rather wonderful and my rumbling stomach is telling me it’s time for lunch!

  • Reply
    Beata
    March 17, 2013 at 1:13 pm

    Seems totally amazing, I so have to try this!

  • Reply
    Eileen
    March 17, 2013 at 3:17 pm

    This looks so good! I can’t wait until the pea shoots start cropping up in our farmer’s market. Plus I’m always looking for more ways to get labneh into my mouth. :)

  • Reply
    Cookin Canuck
    March 17, 2013 at 10:58 pm

    I love the simplicity of these flavors. What a wonderful way to highlight the pea shoots!

    • Reply
      Sonja
      March 24, 2013 at 7:52 pm

      Thank you so much, Dara!

  • Reply
    Katrina @ Warm Vanilla Sugar
    March 18, 2013 at 6:06 am

    Oh yum!! This looks like such a fabulous snack!

  • Reply
    Joanne
    March 18, 2013 at 8:12 am

    I love all of the bright flavors in these!! Concentrated spring does sound good to me!

  • Reply
    Meghan {For the Love of Dessert}
    March 18, 2013 at 11:43 am

    Reading this made me go “100% spring. Not from concentrate” in my head. I love the colors here and I’ll have to get my hands on some concentrated spring too!

    • Reply
      Sonja
      March 24, 2013 at 7:48 pm

      Haha, you won’t be disappointed either! Let us know if you try some shoots and what you think! :)

  • Reply
    Traders Point Creamery
    March 18, 2013 at 12:17 pm

    What a lovely way to use local foods from our Winter Green Market! Thank you for this delightfully spring-y recipe and for your support of our small local food producers. You inspire us!

    • Reply
      Sonja
      March 24, 2013 at 7:47 pm

      You are so welcome! YOU inspire us with your wonderful products – it is an honor to make use of them!

  • Reply
    a farmer in the dell
    March 18, 2013 at 7:42 pm

    These look absolutely lovely. A great afternoon pick-me-up!

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