Saturday, January 23, 2010

Smashed chickpea sandwiches

Sometimes you just want a good sandwich. Fresh turkey, crisp romaine, hearty bread, and some mayo, if in the mood, is the closest thing to divinity. This week I wanted to add a vegetarian twist, and a recipe on Smitten Kitchen fit the bill. This food blog has the most gorgeous photos, and if you call if food porn, then call me addict.

These sandwiches are deliciously simple, and just plain delicious. The beans make them filling and they have a slight Medi flair. They call for olives - which I had on hand for half the mixture since Matt's a fan and I'm not - but he ate them when I wasn't looking. Go figure. He said he "didn't know they were for the recipe" but they were on the counter with all the other ingredients, so I think he's lying.

I topped my sandwich with some roasted red pepper, sliced cucumber for more crunch, and cheddar cheese (cheese makes everything better). Matt topped his with some gorgeous watercress (given to us from his parents from a hydroponic farm near their still had the roots!) and a drizzle of balsamic vinegar: equally amazing, light, and just plain fresh.

Smashed Chickpea Sandwiches
  • 2 15 oz. cans chickpeas, drained
  • 4 Tb. sliced black olives (we didn't use)
  • 4 Tb. finely chopped red onion
  • 4 Tb. chopped parsley
  • Zest and juice from 1 lemon
  • salt and pepper
  • few Tb. of olive oil (more or less dependent on your personal preference)
Mix everything but the oil in a bowl and lightly smash the chickpeas. Add the olive oil, and mix and adjust seasonings. Enjoy as a sandwich or atop greens.

See that plastic container in the middle? That housed the olives, which Matt "didn't know belonged to the recipe". Lies, I tell you, lies!!



Check if out open-faced style!

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