it’s been one of those weekends. one where I thought I was going to accomplish many great things, bake many delicious cakes (failed!) instead I spent a lot of hours on the couch on Saturday putting way too much stress on myself for not doing things I felt I should.
why do we do this to ourselves?
we really should let ourselves off the hook now and then.
so, today, the sun came out. literally, and figuratively. I was able to go outside, take some photos of the lovely flowers in my yard, and get a new glimpse of the world.
take a breath.
then make dinner.
a nice light dinner adapted from smitten kitchen and it just hit the spot.
1 15-ounce can chickpeas, drained and rinsed
2 tablespoons pitted, chopped black olives
1 tablespoon finely chopped red onion
1 tablespoon chopped fresh parsley
the zest and juice from half a lemon
a pinch of salt
a handful of black pepper
1 tablespoon tahini
A splash of olive oil
a few dashes of hot sauce (optional, highly recommended)
Mix everything but the olive oil in a small to midsize bowl. Very lightly smash the chickpea mixture with the back of a fork or a potato masher. I made it like a coarse chop with a few smaller pieces and some whole beans still in there. Add the olive oil, tahini and hot sauce (if using) mix it lightly and enjoy.
I served mine open faced on gluten free bread that I toasted. Lined up some thinly sliced cucumbers on top, and the contrasting flavors were perfect together.
and don’t be too hard on yourself.