I served the salad with fat chick peas in fresh pesto and some smoked tofu, marinaded in lemon peel and black pepper and then shallow fried to make it crispy.
Actually I didn’t use pea shoots, I used an unknown veg from the Indian grocer at Crown Point which looks like a cross between pea shoots and clover and tastes like a cross between pea shoots and spinach. It has pretty yellow flowers too.
Chick pea aside:
If using tinned, always use cheap Asian brand, not supermarket bullets, the cheap ones are nice and fat. Or you could spend £4 on some fancy Italian ones in a glass jar, but that would be stupid when you can get lovely fat chick peas in tins, 4 for a pound, in the corner shop.