When I came home last Sunday with our monster-sized haul of fruits and vegetables, I thought it would be fun to do a week’s worth of vegetarian lunches. I started the week off with this favorite tried-and-true recipe for Warm Butternut Squash and Chickpea Salad, and a few roasted vegetable sandwiches, and when I saw this recipe from Two Peas and Their Pod recently on Pinterest, the Smashed Chickpea and Avocado Salad Sandwich, it was the perfect finish.
Truth be told, avocado and I are closerthanthis. On any given day, we have several on our kitchen counter, in smattering degrees of ripeness. My 9-year-old son, Nick, and I will have one or two with dinner, or I’ll have one in various sandwich incarnations. He likes an avocado drizzled with a little bit of olive oil, hot sauce, and kosher salt. I do too. It’s an awesome way to bring out the full, buttery, creamy rich flavor of the avocado.
This Smashed Chickpea and Avocado Salad Sandwich became my lunch on Thursday. I almost skipped the “shell the chickpea” step. I mean, really, I can honestly say I have never thought of shelling chickpeas when I’ve used them before, but to try the dish in its original form the first time, I shelled.all.the.chickpeas. Each and every one. Man, super tedious work. A task I should have put one of my little helpers to, but luckily for them, they were outside enjoying a few moments of (rare) sunshine.
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