Ingredients
- 6 medium vine-ripened tomatoes, tops removed and reserved (like "hats"), insidesscooped out and reserved
- 1 tablespoon honey
- 3 tablespoons extra-virgin olive oil
- Kosher salt
- 1 tablespoon grated ginger
- 1 tablespoon red wine vinegar
- 2 teaspoons ground cumin
- 1 bunch scallions (6 to 8), coarsely chopped, green and white parts both
- One 15.5-ounce can low-sodium chickpeas, drained and rinsed
- 1 generous cup spinach, coarsely chopped
- 1 generous cup arugula, coarsely chopped
- 8 leaves fresh basil
- Freshly ground black pepper
- 1/2 cup finely grated Parmesan cheese
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