I’m back from my blogging hiatus. It wasn’t intentional I can assure you.
You see, not many people get diagnosed with pneumonia and rushed to the ER for a kidney stone attack all in the same week. But that’s how I roll people.
I’ve heard about how painful kidney stones can be but never in a million years did I think I would ever get one. It really never crossed my mind.
For almost two weeks prior, I was in bed with a fever, debilitating cough (that turned out to be pneumonia) and a bad case of laryngitis. I was up all night, every night, coughing for days on end. Combine that with seasonal allergies and I was miserable to say the least. The fatigue was so severe, I seriously didn’t know how I’d get out of bed in the morning, never mind take care of the kids, dogs or the house. Cook? Forget that!
Subsequently, last Sunday morning, I woke with the most horrifying pain I’ve had since giving birth to my son and daughter. I suspected it might be a kidney stone based on the level of pain I was in. Turns out that’s exactly what it was. They told me it could take days or even weeks to pass. NO!! I seriously thought I’d die.
I’m going to spare you any further details, since this IS a food blog after all. Let’s just say I survived (barely). After 3 weeks of lying around sick like a dog, I was so longing to be back to my normal, crazy routine. I’m getting there.
Now on to this sandwich. Boy, did I miss my kitchen and real food!
I got the idea for this recipe on a recent visit to St. Kitts and Nevis over spring break. I was drooling over the smell of the jerk seasoning ( a blend of spices that can include allspice, nutmeg, thyme, cinnamon, garlic, coriander, cumin and cayenne pepper) but it’s often on meat-based dishes.
I wondered… how could I get those flavors into a vegetarian dish? I came up with an idea that combines the spices and sweetness of the Caribbean in a delectable smashed chickpea sandwich!
To the chickpeas I added sweet freshly diced pineapples, shredded carrots and chopped raisins which compliments the spices so nicely.
You can throw this recipe together in minutes for a quick lunch or snack. You can eat the salad by itself, in lettuce cups or in a sandwich form. If you do decide to make a sandwich, make sure you get some really fresh whole or multi-grain bread. It does make a difference in the level of quality and taste.
- 1 (15 oz.) carton/can chickpeas (drained and rinsed)
- ½ fresh pineapple diced
- ¼ chopped rainsins
- ¼ cup shredded carrots
- 1 and a ½ tablespoons mayo (use vegan mayo if making this a vegan option)
- ½ tsp allspice
- ½ tsp paprika
- ¼ tsp garlic salt
- ¼ tsp thyme
- pinch cayenne pepper ( or more depending on level of spice you'd like)
- sprinkle of some freshly grated nutmeg
- favorite salad greens for topping sandwich
- Combine all ingredients (except salad greens) in a medium sized mixing bowl.
- Using a fork, smash chickpeas (and other ingredients) together until about half of the chickpeas are broken down.
- Spoon onto fresh whole grain bread and top with fresh greens.