Pea Shoot Tartine

Pea Shoot Tartine

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!

Last year we made…


Pea Shoot Tartine

1 Star (1 votes, average: 5.00 out of 1)

  • Author: a Couple Cooks
  • Yield: 6 tartines


  • 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


  1. 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.
  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.

About the Authors

Sonja Overhiser

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.

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 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.


  • Reply
    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 :))

  • Reply
    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
    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
    March 17, 2013 at 1:13 pm

    Seems totally amazing, I so have to try this!

  • Reply
    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
      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
    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
      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
      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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