Oh, what a week this has been! On Monday, my 7 year old had his tonsils and adenoids removed. Since then, our days have been filled with fruit slushes, applesauce, ice water, movies and tylenol. It’s been a little rough. My heart just aches as he tries to talk with his sore, scratchy throat. I had this done myself just a few years ago and still remember very well how he must be feeling.
Yesterday while my boy was enjoying a strawberry slush for lunch I decided to make my favorite sandwich. I came across this recipe awhile ago on Smitten Kitchen, and it quickly became a regular on my lunch plate. I change it up frequently, depending on what I have on hand for produce. If you don’t have roasted red peppers just use fresh red pepper and add a splash of red wine vinegar for some extra bite and briny flavor.
- 1 15 ounce can chickpeas, rinsed and drained
- 1 tablespoon finely chopped red onion
- 2 tablespoons roasted red pepper, chopped (you can also use fresh red pepper, just add a splash of red wine vinegar in with it too)
- 2 tablespoons fresh parsley, chopped
- juice from half a lemon
- kosher salt and pepper
- 1-2 tablespoons extra virgin olive oil
- In a medium bowl, using a fork or potato masher smash half of chickpeas (or more to your own taste). Add in lemon juice, olive oil, red pepper, red onion and parsley. Salt and pepper to taste.
- Spoon onto your choice of toasted bread, adding fresh spinach to enjoy as a sandwich or make is simple eating straight from the bowl with a few whole wheat crackers.