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!
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.
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
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!