Avocado Chickpea Salad makes a good sandwich
(especially on homemade bread)

New Years Eve.  Time for partying, time for reflection.
I have been blogging on this site since December of 2007. Ten years. I was just telling my husband that I am tired of the blogging and yet curiously addicted to it. Wonder why that is?

I've always kept a journal, long before the electronic age of blogs and internet was around.  The very creation of Squirrel Head Manor is an extension of that and for a long time I was quite active.

Meh.....I'm just grousing.  Next year I will probably plan my posts better or only update on say.....Thursdays.  When you enjoy writing you don't just stop.  I'm just pondering this out loud, or on this page as it happens. Haha

So, today I wanted to share a nice chickpea and avocado based salad that makes a dynamite sandwich.  It's that time of year when people start thinking about eating healthier,  If you like vegetarian based meals you will probably like this little recipe. We've been on the mostly vegetarian meal plan for well over a year (this time) and I can say, lunches can be problematic when  there aren't any leftovers.  I try and pack our lunches every work day as it's healthier as well as economically sound.

This sandwich spread, this salad, makes a filling lunch and it's made in under 2 minutes!


sand2

I found this recipe through a Weekend Cooking event hosted by Beth Fish Reads. The contributor is Patrick Looney and his original post (and great photos) may be found HERE.

In the morning, after only one cup of coffee, this combo was easily tossed into a bowl and smashed together. Absolutely simple and I love it.

sand1

INGREDIENTS

1 large ripe avocado
1 (15 ounce) can chickpeas, rinsed and drained
¼ cup packed parsley, chopped
2 tablespoons red onion, diced
salt and pepper to taste
1 teaspoon garlic powder
juice from one lime

INSTRUCTIONS
Put everything in a bowl and mash together.
Serve on a sandwich on a bed of greens.


I will be joining Deb at Kahakai Kitchen for her Souper Sunday series - her linkup with a Red Pepper Tomato Soup may be found HERE.

I am sharing this with Beth Fish's Weekend Cooking Series and Meatless Monday




Happy New Year, folks!



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6 comments:

Vicki said...

Man that sounds good! I'll be giving it a try!

I hope you and your family have a great New Year!

Deb in Hawaii said...

I know the feeling about the blogging. I will hit 10 years in April and many times I think about stopping. But I'm glad you are here! ;-)

Both as salad and as a sandwich this looks delicious. Thanks for sharing it with Souper Sundays this week. Happy New Year!

Debra Eliotseats said...

This sounds totally delicious, Tina! I would love some for breakfast (and lunch)! Happy New Year!

Mae Travels said...

Tell us more about the home-made bread! And happy new year — I’m looking forward to your posts for 2018. I also view blogging as a form of journal writing — with the advantage that you can so easily find old entries, especially if you use the tagging capability in blogger.

Best for the new year... mae at maefood.blogspot.com

Katherine P said...

Oh I hope you don't quit blogging! I'd miss you! This looks tasty and just the kind of recipe I'm looking for. I want to find healthy but filling lunch recipes that last awhile and this looks perfect.

How are you holding up in your frozen office? I'm not liking this cold and I've yet to go outside for the day. My heat pump cannot keep up with it being 10 degrees outside!

Tina said...

Thanks, all, for your very nice comments. I am going to respond at your sites or through email. I appreciate you!

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