Last night I had cooked up a pot of chickpeas, drained them and put them in the fridge. I had no immediate plans but figured I’d use them in a soup or stew sometime in the next few days. But then lunchtime rolled around and I was getting a hankering for some good eats. Ages ago, I had bookmarked a chickpea sandwich recipe on Smitten Kitchen and when I gave it a look over, any questions about what to eat were solved. A smashed chickpea salad sandwich coming up!
The recipe is really a cinch to prepare and it’s got a serious case of tangy with all that lemon and caper business going on. But it’s also got some creamy mayo in there too to help smooth things out a little. The original recipe calls for olive oil instead of mayo but I was all out because I only get my olive oil from Tosi & Co, the oldest Italian market in Chinatown and the shop been closed for about a week now. It makes me nervous to think about it and I’m crossing my fingers that it opens again soon! But I loved how much that dollop of mayo did for this salad. I added in capers instead of black olives, though I think that would be a great choice too. But the biggest bonus for me is the juice of a whole lemon. I used a rather juicy lemon and I loved the super lemony sucker punch it gave, but feel free to tone it down to just a half lemon if you’ve got timid taste buds.
I made sandwiches for me and Cornelius on rye toast and I couldn’t get enough, so I made another. This is a bit of a drippy sandwich, so I even licked my plate. I have no manners, but I sure can appreciate a good sandwich. Yeah, this is the good stuff. So good, next time, I’ll forget about the bread and just eat it as is, salad-style. Alone. And happy.
elsewhere: This week I go ball-istic over at Poppytalk and make a recipe for veggie balls. They’re great! Also, you have to make this creamy asian veggie slaw that converts slaw haters. It’s delicious and I make it often. Enjoy!
tangy lemon smashed chickpea salad
(adapted from Smitten Kitchen)
1 c chickpeas
1/4 c finely diced red onion
1/2 green pepper, finely diced
1 lemon, juiced (though you might just want to use half a lemon if you aren’t so into the tangy like I am)
2 T chopped fresh parsley
1 T good mayo (vegan mayo if that’s your thing)
1 t capers, finely chopped
1/4 t flakey sea salt
a few shakes of your favorite hot sauce
In a medium bowl, dump in your chickpeas and use a potato masher to smash your chickpeas. This shouldn’t be hummus texture here – just smashed with some whole chickpeas and a lot of roughly chopped ones. Stir in the red onion, pepper, parsley, capers, lemon juice and the remaining ingredients. Taste & adjust seasoning if needed. Serve on toasted bread or crusty rolls or just eat as is, salad-style. Makes 4 servings.