— cooked up on
May 17, 2012
I am still getting back in the swing of things after having a wonderful weekend with family in town. I’m headed right for another one, too, as my little brother will graduate from high school this week and I’ll be off to Kansas unspeakably early Saturday morning.
Yesterday was a good day but it felt very disorganized. Operation Secret Cupcakes for Sarah came together successfully (recipe to come), but it meant a VERY careful and panicky journey by train and bus this morning. Despite no cupcake-stabalizing hovercrafts being available, the cupcakes made it unharmed! Success! Since I came in a little early to ensure that the cupcakes would arrive before my boss, I ran later in the day and accidentally ran into lots and lots of painful hills. A good run, though. Apparently I need to do hills more often (just not tomorrow).
And when I got home from work, it was time to zen out. And to find my zen, I go work in the garden, even if it means just watering it. But today, I cut some greens and herbs to use in this little baby:
I feel like I’ve seen smashed chickpeas all over lately, so I had to try it. And let me tell you – this is one of the most refreshing meals I’ve eaten in a long time. It’s cool and light. There’s a little yogurt in it so it’s tangy. What a nice summer lunch or dinner.
Make this – seriously. It is so satisfyingly delicious! I am kind of weirded out by how satisfying it was. We had it with some tater tots and mayo on the side.
What you need:
- 1 can chickpeas
- 1/2 cup plain yogurt
- 1 Tbsp. lemon juice (fresh is best, and if you want, you could put a little zest in here too. Wish I had thought of that earlier!)
- 1 SMALL avocado (I used a big one and it was a little much)
- 1 tsp. sesame oil
- 1/4 tsp. chile powder
- Salt and pepper
- 1 Tbsp. fresh cilantro
- 1-2 cups fresh mixed greens
- 1 tomato
Rinse the chickpeas and smash with a potato masher (I don’t find that forks work very well in this case). Try to remove as many of the skins that come off as you can.
Puree everything else besides the tomato, lettuce and bread (ha) in a food processor. Taste to check the flavor – when I made it initially the avocado and sesame flavors were too strong and I needed to add a little more yogurt and a little more salt. Then, mix a few spoonfuls at a time with the chickpeas. Ideally this will have an egg salad-y texture, so be careful with the yogurt/avocado puree. I had a little leftover that I will need to find another use for.
I think I’ve nailed down what was so darned good about this sandwich – the fresh greens. Thank God it’s spring/summer! We can eat straight from the backyard again.