smashed chickpea salad, and variations.

A few weeks ago I came across the recipe for smashed chickpea salad on the Smitten Kitchen, and I was like, HEY! Hummus without having to use a food processor! Brilliant! So I made some, stuffed it in a pita with spinach and ate it for lunch. Yum!

[As an aside, this has been my new go-to food blog. I'm not sure how I missed it for so long.]

Then last week I had extra cilantro and felt like using it. (Why did I have cilantro? Oh, because I was making another smitten kitchen recipe instead of watching the super bowl a few days earlier.) Instead of using chickpeas, I just used a can of black beans, lime juice, olive oil, and the cilantro of course.


(It looked better pre-smashing. I smeared it on a tortilla and heated it up with pepper jack cheese.)

This weekend I roasted red peppers without any idea of what to do with them. The answer became clear sometime today:



Smashed chickpea salad (yes, AGAIN) on a pita with roasted red peppers. SORT OF like pizza, though not really. Yummy, though.


What have we learned, friends? SMASHING BEANS WITH OIL AND SOME SORT OF ACID LEADS TO GOODNESS. The end.