Why does the idea of smashing a chickpea sound so appealing?
I think it’s for the same reason that hitting something hard at TaeKwonDo feels good. It’s all those little things in life that just make you angry that you will never mention to the person that is bugging you because you’re just too nice to say it or you don’t want to make waves. It’s often better left unsaid … so much better to walk away, not say anything, or let that person find their own truth, their own karma. But still there are these little bits of anger that build up inside of you and you need to let it out somehow.
For me, yoga helps, but it’s not enough. I need to really smash something, something that isn’t going to care if I hurt it. Ah, and even better if I get to eat it in the end!
Come here, little chickpeas! I will smash you into a sandwich … oh and you too, little avocado!
… but seriously, though, this is quite a delicious sandwich. And if you can relieve a few frustrations in the process, that’s even better.
Smashed Chickpea & Avocado Salad Sandwich
Adapted from Two Peas & Their Pod. Makes 2 – 3 sandwiches.
- 1/2 cup cooked chickpeas
- 2 Tablespoons sundried tomato ranch dressing (recipe here – or use regular ranch and add a couple finely chopped sundried tomatoes to the mixture)
- 1 tablespoon sweet onion, chopped fine
- Cilantro (a few sprigs if you can gather it … mine is so pathetic all I can get is a few leaves … sigh. )
- 1/2 an avocado
- juice of a wedge of lime
- 1/2 teaspoon Sriracha
- lettuce leaves, onion, tomato, whatever you like to put on a sandwich
- In a bowl, using a fork or potato masher, smash the chickpeas and avocado together. Let out your frustrations … really, it’s ok.
- Add in the cilantro, onion, and squeeze the lime over top. Season with salt and pepper, to taste.
- Toast your bread, spread both sides with the smashed chickpea/avocado mixture, then put your favorite sandwich toppings inside.
- Enjoy every bite!
My chives are growing like crazy right now and they’re in full bloom with big, beautiful purple flowers. They’ve taken over a big chunk of my raised bed already … Mom warned me that they would, but I’ve never had anything grow like that here . Perhaps it’s because the deer eat everything … except for the daffodils and the chives.
Their loss! I love them. Besides that they are gorgeous, I think chives taste marvelous. And chive flowers even moreso. While chives add sort of a subtle onion taste to a dish, chive flowers are more intense, little bursts of flavor.
And Dad gave me some beautiful fresh shelf mushrooms he found … I thought they’d go perfect with the chive flowers.
Chive Flower, Mushroom, White Bean & Walnut Salad
- Mixed greens
- Cooked white beans
- Fresh mushrooms, sliced or torn into chunks
- Fresh cut “shards” of parmesan cheese (thinly cut slices)
- Toasted walnuts
- Chive flowers
- Avocado ranch salad dressing (recipe here)
Fill your bowl most of the way with greens, then toss on some beans, fresh mushrooms, parmesan, and walnuts. Tuck in the chive flowers and drizzle with avocado ranch.
Before you eat the salad, make sure you take a moment to savor the beauty of these flowers. Then dive into the taste of them … You might want to pull them apart and scatter them all over your salad.
Taco Bell has this thing they call a Crunchwrap Supreme. It’s sort of like a tostada, with Nacho cheese sauce, wrapped in a tortilla, then “toasted” in a pan. It’s really a pretty good idea, but I’ve never actually tried one. Because whenever I saw one, I always thought, “I would have done it a little differently.”
So when Happy Little Tomato posted a Crunchwrap Supreme recipe, I thought, “hey, I could do that” … and then wondered, “hey, why haven’t I?”
And so, I did. Twice now. The first time with taco meat, and then the second time I made a vegetarian version. Both were delicious, and I’m certain they were WAY more nutritious than Taco Bell’s version.
So this is my thinking. It needs refried beans. And more vegies, especially jalapenos. I left out the “nacho cheese” sauce. How about if we just use REAL cheese? Yeah. Let’s do that. And why would you put lettuce INSIDE the crunchwrap? Then it’s gonna get cooked … ew. Let’s keep the lettuce on the outside, along with the salsa. Now you’re talkin’ …
Mexican Crunchwrap Supreme, My Way
Adapted from Happy Little Tomato
- Large, burrito-sized tortillas or “wraps” (I used some uber-healthy whole wheat, high-fiber ones.)
- Refried beans
- Taco meat (optional … I included it on one, but not on the other, and I really couldn’t much tell the difference)
- Chopped onion, green onion, bell pepper, jalapeno, tomato or other favorite “taco-style” vegies (maybe some corn?)
- Tostado or taco shells or crushed tortilla chips (I found a whole grain taco shell I really like that I used here …)
- Shredded sharp cheddar or mexican blend of cheeses
- Condiments: salsa, lettuce, and greek yogurt
Warm up your refried beans (and taco meat, if you’re using it). I just put them together in a little bowl and microwaved them.
Spread some of that hot bean mixture in the middle of your gargantuan tortilla. Top with some cheese. Put it in the microwave and melt it a bit if you want.
Now top that with a bunch of your vegies of choice. I used onion, jalapeno, and bell pepper. Then top that with some tortilla chips or a tostada shell, or, like I did here, you can take a taco shell and break it in half.
At this point, you can add more vegies and a little more cheese if you want. Then you bend up the edges, sort of origami style, like this. I had to break the edges of my taco shell a bit to get it to fold nicely.
Now heat up a skillet pan to medium heat and spray it with cooking spray. Set your crunchwrap in the hot pan. You might get a little tired of holding those folds in place (I did!) …
So I covered it with a flat lid from one of my saucepans:
Test the bottom of the crunchwrap by lifting it a little with a spatula and when it is golden brown, use a spatula to flip it over and “toast” the other side.
When it’s nice and brown and toasty on the other side, it’s ready! I served mine on a bed of lettuce, with a bit of salsa and greek yogurt on top.