chickpeas. you know, those disgusting little irregular blobs of brown goop that show their obligatory visage on every salad bar east of the mississippi. you can't miss them, they are the one bowl, sunk into the shaved ice, that never needs to be refilled because no one touches them. ever. more like folks point and mutter repulsive verbiage while moving on to the pickled beets, ears of baby corn and damp cottage cheese.
but swirl those puppies with a little olive oil, salt and pepper and heaven appears on your doorstep. toss them with some feta cheese, spinach and greek olives and my head spins in delight. my new favorite luncheon contains fresh tomato and cucumber salad mixed with avocado chunks, chickpeas torn basil, and freshly ground pepper. let me just faint. now.
Sue sent me this fabulous recipe yesterday morning. is there anything better than tomatoes, basil, asparagus tips, avocado and feta? of course. bring on the chickpeas.
hummus! have we mentioned hummus? another huge slurp brought to you by the chickpea. what better to dig into with baked pita chips. add in some fresh garlic. a little salsa. some feta? i'm drooling and it's after 10:00 . . . the kitchen is closed. maybe.
and so, it is true, i am in love with those brilliant little balls of protein. i'm not sorry they are not more universally accepted . . . more for me.
don't try them. you won't like them. mine. mine. mine. i heart.
Subscribe to:
Post Comments (Atom)
1 comment:
Blech! I shall leave all of the chick peas for you and John! He is as passionate about them as you. I tell him all the time. He can have his garbanzos. I'll eat all of the beets!
Post a Comment