The joy of beefsteak tomatoes is their simplicity. They are brimming with flavor, and achingly juicy, perfect for creating effortless meals that allow the zesty hum of tomatoes to shine.

Often fresh tomatoes may benefit from some salting to bring out flavor and juice, but with Village Farms beefsteaks, this is not necessary. These tomatoes are firm, juicy and bold, perfect for slicing and using in laid-back salads. This beefsteak tomato salad with crispy chickpeas and lemon tahini is a party for your taste buds. The zingy flesh provides the perfect canvas for the spiced crispy chickpeas and the earthy lemon tahini sauce. This salad is effortless to prepare but big on flavor, a quick meal which is also full of nutrients.

Serves 4

500g chickpeas (2 cans), drained
extra virgin olive oil
1 clove garlic, finely chopped
1 tsp ground cumin
1 tsp ground coriander
1 tsp paprika
4 juicy beefsteak® tomatoes
handful of flat leaf parsley, chopped
sea salt and black pepper

Lemon tahini
¼ cup tahini
¼ cup water
1 clove garlic, finely grated
juice of ½ lemon
sea salt and black pepper

Preheat oven to 400˚F/200˚C.

Place the chickpeas on a sheet pan and scatter with the cumin, coriander, paprika and garlic. Drizzle generously with olive oil, season with sea salt and black pepper, and toss to coat the chickpeas well. Place in the hot oven and roast for 30-35 minutes, turning the pan halfway and shaking it to disperse the chickpeas, until golden and crispy.

Meanwhile, slice the tomatoes and place them, overlapping slightly, onto a large serving plate or platter.

Place the tahini into a bowl and add the water. The tahini may seize and get thick, but this is normal, just keep whisking until it becomes smooth again. If it is too thick, simply add more water, a teaspoon at a time, until you get the consistency of cream. Add the garlic, lemon juice and season with salt and pepper. Taste and, if needed, adjust with more lemon, salt or pepper.

To serve, top the sliced tomatoes with the crispy chickpeas and drizzle over the lemon tahini. Season the salad with a finishing touch of salt and pepper, along with some olive oil. Top with parsley and enjoy.

disclaimer: this recipe was developed in partnership with Village Farms. all opinions are my own and I only work with brands that I genuinely admire and use in my own kitchen.

Beefsteak tomato salad with crispy chickpeas and lemon tahini