In the summer, I find myself looking for and creating recipes that somehow include my farmer’s market finds or whatever is growing in the garden. Lately, that has meant mixed greens, arugula, parsley and green onions. So, when I came across this recipe over on Wit & Whistle that included the possibility of using all of them, I knew it was for me.
adapted from Wit & Whistle
1 can chickpeas, rinsed and drained
2-3 green onions, chopped
1 teaspoon dried dill
1 teaspoon fresh parsley
1 tablespoon mayo
freshly squeezed lemon juice, from half a lemon
salt and pepper to taste
Drain and rinse chickpeas, pour them in a medium bowl and mash with a fork (I only did about half to keep some texture from the whole chickpeas). Stir in green onion, dill, parsley, mayo (if using), lemon juice. Season to taste with salt and pepper.
Even though the recipe says ‘Chickpea Sandwich’ I’ve been eating it for lunch all sorts of ways…on toasted bread, with crackers, straight out of the bowl or on top of a big bowl of salad greens. Not only is it versatile in how you eat it, but also how it’s thrown together. Swap out the dill for your favorite herbs (I added parsley), add dijon mustard instead of mayo or just use lemon juice. It’s really up to you.
So far, my favorite way to eat this is with a big bowl of arugula or mixed greens from our garden. It’s also really great spread on toasted whole wheat bread, with mixed greens (or pea shoots) and a slice of avocado on top. Yum!
Hard to believe we are at the beginning of yet another weekend. Hope you enjoy yours!