Spicy Chickpea Salad Sandwiches

It's too hot to cook, and - despite what all my Facebook friends say - it's still summer...and I'm lazy these days. Which is why this blog has been seriously lacking in recipes lately. (Come the REAL fall, I'll start cooking again. I promise).

Anyway, my laziness has led me to whip up all of the no-cooking-required recipes I can (which equates to about one per week these days). And when I was looking for a way to use up leftover chickpeas recently, these hot weather-friendly sandwiches were born.

This recipe is completely customizable, depending on what you like in your sandwiches. And if you have a 15-ounce can of chickpeas lying around, you can still use that with the ingredients below (it won't make much of a difference in terms of flavor/texture). But whatever you do...just make these. I promise you'll like them.

Spicy Chickpea Salad Sandwiches

Serves: 2

-1 1/2 cups chickpeas, drained and rinsed

-2 tablespoons Trader Joe's Wasabi Mayonnaise (or whatever mayonnaise you prefer)

-1 tablespoon diced dill pickles

-Salt and black pepper

-4 slices good bread (I used Dave's Killer Bread Powerseed)

-2 slices Havarti cheese (or whatever cheese you prefer)

-1/2 avocado, sliced

-Tomato slices

-Arugula

-Dijon mustard

Directions:

1.) In a food processor, pulse chickpeas until slightly mashed, but not pureed (you want some texture; not hummus). You can also mash the chickpeas with a fork, if you don't have a food processor. 

2.) Transfer chickpeas to a small bowl. Stir in the mayonnaise and dill pickles; season with salt and black pepper. 

3.) Toast the bread lightly, with a slice of cheese on two of the slices of bread, to let it melt. Lightly smash 1/4 of the avocado evenly on two slices of bread. Scoop the chickpea mixture evenly over the avocado (you may have some leftover, depending on how full you want your sandwiches). Layer as you wish with additional ingredients (I added tomato, arugula, and a drizzle of Dijon).

This really is a great alternative to tuna, or even egg salad (although, I do love a good egg salad). This here is protein-packed and not drenched in mayonnaise, so you can feel full without any of the guilt. 

Now...make a batch of these, get outside, and go enjoy the rest of your summer! 

Summer [So Far]

This is my first summer living anywhere but New England...and as much as I love New England summers, I am relishing in everything the Pacific Northwest has to offer this time of year. The humidity is basically nonexistent; the cool, delightful breezes are abundant; I'm pretty sure mosquitoes don't exist here??; and all that rain we dealt with in the winter? It basically disappears June through October. I've been chasing the sun all summer long so far, and I will continue to do so until those rain clouds rear their ugly (yet necessary) heads again in October.

Here's just a taste of how we've been enjoying our first (and final...more on that later) Oregon summer!

A hike in and around Oneonta Gorge was borderline perfection. The Gorge area is a short drive from Portland (about 45 minutes, give or take), so our sleeping in didn't affect our hiking goals. After the hike, we pulled off at Dalton Point for much-needed beers and sandwiches by the water. 

The Oregon Coast is my happy place, but Bay Ocean Spit might just be the happiest. This hidden gem takes about 10 minutes to walk to once you're parked, but the quiet beach and incredible views are worth every single step.

We've been beyond fortunate to have so many great friends from the East Coast come visit us. Most recently, our friends Steve and Kristen - fellow beer nerds - were in town, and we had a fun afternoon on the patio at Cascade Brewing. 

This past Saturday, we joined friends for yet another hike in the Gorge - this time, Angel's Rest. Although this hike was a bit steeper, it's also a lot shorter than the previously mentioned adventure (it's a little over two miles to the summit).

And what's a Sunday Funday without enjoying beers on your friends' roof deck? Beers, friends, a great view of the Willamette River - it doesn't get much better than that.

I <3 summer.

Beer Friday: Haze by Tree House Brewing Co.

On most Fridays, I'll share a beer I particularly enjoy, and think you might as well. This series will feature beers from all over the U.S. (and when we're lucky, the world). Cheers! 

Z and I have some awesome friends.

Last week, we hosted two of those friends here in Portland - they flew in from Boston - and they were gracious enough to bring us a whole slew of goodies.

Goodies like Tree House beer. One of my very favorite breweries from the East Coast. 

While all of Tree House's beers are good, I'm focusing on Haze today because that's what I drank on the beach. And it doesn't get any more "summer" then enjoying a good beer by the sand and waves...am I right?

What: Haze by Tree House Brewing Co.

Style: American Double/Imperial IPA

ABV: 8.2%

Tasting Notes: If you're not typically a fan of IPAs (or, Imperial IPAs), this beer might just change your mind. While it definitely packs a hop punch, it is in no way those hop/malt bombs we've all been burned by before. Instead, Haze is a refreshing, hoppy, tropical fruit-forward beer that tastes delightful on a hot summer day. (Let's be honest: it tastes delightful on a freezing cold day, too).

Pairing Suggestion: This beer could stand up to salty (and/or stinky) cheeses, like a sharp cheddar or blue cheese. IPAs always go well with spicy food, too - and for dessert? Carrot cake. Trust me.

Where Can I Find It? Tree House Brewing in Monson, MA! (Even though they're moving eventually). It's worth the short drive from Boston, and it's worth waiting in line for. I promise.

Cheers to the weekend!

Easy Summer Slaw {Vegan}

We're lucky that here in Portland, we don't get the humidity we get back home in Boston. 80-90 degrees here has a nice breeze, and when the sun goes down? The temperature is beyond ideal...with few mosquitoes to bother us.

However...our highest temperatures for the day hit right before dinnertime (4-5 p.m.), which causes me to lose all motivation to cook. That's where no-oven-necessary recipes like this one come in handy.

I made this slaw the other night when I had some haddock to cook up (yes, sometimes I eat fish!), but this slaw would also go with...just about anything. Tofu, burgers, sausages, you name it. It's just a versatile, tasty, easy-to-throw-together side dish - no extra heat required. 

Easy Summer Slaw

Yields: 4-6 servings

-1/2 head red cabbage, cored and thinly sliced

-2 large carrots, peeled and shredded

-1/2 cup cilantro, roughly chopped

-1 jalapeno, seeded and diced (optional)

-2 tablespoons rice vinegar

-Juice of 1/2 an orange

-Salt and black pepper, to taste

Directions:

1.) In a large bowl, mix all of ingredients (before salt and pepper) together. Season as necessary with salt and pepper. 

2.) Cover and place in fridge for at least 30 minutes before serving (although overnight provides the best flavor!).

Told you it was easy. ;)

What no-cook dishes are you loving lately?

Beer Friday: Hallelujah Hopricot by Reverend Nat's Hard Cider

On most Fridays, I'll share a beer I particularly enjoy, and think you might as well. This series will feature beers from all over the U.S. (and when we're lucky, the world). Cheers! 

We're switching gears this week from beer...to cider! And we're talking about one of the best cideries here in good ol' PDX (in my humble opinion).

I've only been to Rev Nat's a handful of times - although I've enjoyed their bottled ciders several times as well - and every time I visit, they always have a wide, unique variety of ciders available. Not usually being a cider person myself (they tend to be too sweet and artifical-tasting for me), I love how Rev Nat's ciders are always crisp, not too sweet, and super spot-on in terms of flavor.

Last weekend, we visited their taproom again and I ordered this year-round gem that's even more ideal for summertime imbibing. (Note: Many of Rev Nat's taproom ciders rotate regularly, but this one is always available).

What: Hallelujah Hopricot by Rev Nat's

Style: Hard Cider

ABV: 6.7%

Tasting Notes: Cascade and Amarillo hops give this cider the dry, hoppy qualities it needs to help balance out the sweetness of the apricot juice and heirloom apples. I loved how crisp, refreshing, and not artificially sweet this cider is, while still letting the apricot notes be the star of the show. I can see why it's one of Rev Nat's best-sellers!

Pairing Suggestion: A huge bonus is that Rev Nat's has Sizzle Pie available at their taproom! But, if you're not hanging out there and just want a bottle to share at home (yes, Hallelujah Hopricot is also available in bottles) I recommend pairing this with a cheese plate. The subtle spice from the hops and sweetness from the fruit would make any cheese pairing that much more epic. 

Where Can I Find It? At Rev Nat's - on tap, in bottles, and/or growlers to-go! Their taproom is located at 1813 NE 2nd Avenue in Portland. However, you can also find bottles at a slew of local gourmet or specialty foods markets in Oregon, Washington, and Southern California. (You may also have luck if you live in Idaho, Hawaii, British Columbia, or Tokyo, Japan. True story). I'd just recommend calling your local shops to see if they carry Rev Nat's ciders.

Are you a cider fan? What's one of your favorites?

Beer Friday: Passion Fruit Kicker by Green Flash

On most Fridays, I'll share a beer I particularly enjoy, and think you might as well. This series will feature beers from all over the U.S. (and when we're lucky, the world). Cheers! 

I'm usually not a fruit-flavored beer person. In order for me to like a "fruity beer," it usually has to be sour, or a super juicy IPA with just a hint of fruit. But a wheat ale brewed with fruit, or fruit juice? That really has to be good in order for me to like it.

And this here beer is one such wheat ale that my palate enjoyed. And, quite, frankly, it just might be what I sip on as the hot weather rolls in for good here in Portland (but it's also available just about everywhere - read on!).

What: Passion Fruit Kicker by Green Flash

Style: Wheat Ale

ABV: 5.5%

Tasting Notes: Passion fruit juice meets a subtle hint of iced tea, while the evident malts and barely helped to balance out the fruit's sweetness. At 5.5% ABV + a light, crisp, refreshing mouthfeel, this was also dangerously easy to sip on in the sun.

Pairing Suggestion: This beer packs a passion fruit punch, so I'd pair it with more "basic" food - such as happy hour snacks (pretzels, popcorn, French fries, as we did). If you're looking for a more hearty meal to pair alongside this, I'd stick with a big ol' green salad, or a simple halibut dish. (Really, any dish that isn't wildly spicy or has a lot of competing flavors, as this beer has a lot of flavor all on its own).

Where Can I Find It? Green Flash's Passion Fruit Kicker is widely available. Check out this map to see where you can try it near you!

Are you a fruit-flavored beer person?

Chickpea, Vegetable, and Feta Salad with Lemon-Tahini Dressing

Don't get me wrong: I love the usual pasta salads and potato salads that make an appearance at almost every summer barbecue. But sometimes, I'd like to not binge on carbs all day (keyword: sometimes). And if I'm the one responsible for said "side dish," in the middle of the summer heat wave, I sure as heck don't want to cook anything either.

That, my friends, is where this side dish comes in.

No cooking required. No heavy carbs. Mostly just nutritious ingredients covered in tangy feta, lemon juice, and nutty tahini.

Let's eat.

Chickpea, Vegetable, & Feta Salad with Lemon-Tahini Dressing
Yields: 6 servings

Salad:
-1 15-ounce can chickpeas, drained and rinsed
-1 red bell pepper, diced
-1 cucumber, seeded and chopped
-3 scallions, chopped (white AND green parts!)
-1/4 cup fresh parsley, chopped
-1/4 cup crumbled feta cheese
-Salt and black pepper, to taste

Dressing:
-2 tablespoons tahini
-Juice of 1 lemon
-1 tablespoon olive oil
-Salt and black pepper, to taste

Directions:
1.) In a large mixing bowl, combine chickpeas, vegetables, parsley, and feta cheese. Season lightly with salt and black pepper; refrigerate for 30 minutes.
2.) After 30 minutes is up, whisk dressing ingredients together in a small bowl. (Texture of "dressing" will be thick; this helps prevent any leftovers from getting runny and soggy). Carefully stir dressing into salad until well-coated. Serve, and enjoy!

Summer in a bowl. With lots of feta for good measure. 

Your next barbecue needs this.

Life Lately

We kicked off Memorial Day weekend with breakfast at Spielman Bagels on NW Lovejoy, followed by a few luxurious days in Oceanside, Oregon with dear friends from Boston. Beers and "Oh No Mimosas" (orange juice, Grenadine, vodka, bubbly) on the beach (and sun!!) had is in the summer mood.

From there, a trip to Boston for work and play commenced. I worked one morning from Loyal Nine's cafe, where an egg, cheddar, and mushroom breakfast sandwich (served on a thick, buttery biscuit) and a large cold brew got me through a busy morning.

The grand finale - and main reason for our trip back east - was to see my dear friend (for over 20 years!!) get married to her long-time love, right in their own backyard. It was an incredible day - and it's been a whirlwind couple of weeks. (Not to mention I may need bigger pants soon....).

What have you been up to lately?

Pickled Red Grapes

Your next cheese plate needs these.

Plump, juicy red grapes are quick-pickled with a savory and sweet mix of flavors to give you (and your next wheel of Brie...or cheddar...or Parmesan) one addictive condiment.

And the best part? The grapes actually stay firm - they don't mush up, despite going through the pickling process. Score!

Pickled Red Grapes

Yields: About 1 quart

Recipe from SeriousEats.com

-1 pound red grapes

-1 cup apple cider vinegar

-1/4 cup water

-1 cup granulated white sugar

-1 cinnamon stick

-1/2 vanilla bean

-1/4 teaspoon cloves

-1/4 teaspoon black peppercorns

-1/8 teaspoon yellow mustard seeds

Directions:

1.) Wash grapes and remove from stem. Slice stem end off of the grapes and set aside. (This helps the vinegar, etc. penetrate the grapes - do NOT skip this step!).

2.) In a small saucepan, combine vinegar, water, and sugar. Place over high heat and bring to a boil.

3.) Place spices into the bottom of a quart jar. Carefully pour trimmed grapes into the jar on top of the spices.

4.) Pour hot vinegar into jar over grapes. Let grapes sit until cool. Place a lid on the jar and refrigerate. (Let pickled grapes rest in the fridge for at least 24-48 hours before serving).

Super easy to make, and this recipe will give you enough pickled grapes for all of your summer cheese plates (and/or salads!).

Pro tip: Visit the bulk section of your local grocery store for the spices in this recipe. Since it requires such small amounts of each, you'll save so. much. money.

Have you ever had pickled grapes before?

Beer Friday: The Kimmie, The Yink, and The Holy Gose by Anderson Valley

On most Fridays, I'll share a beer I particularly enjoy, and think you might as well. This series will feature beers from all over the U.S. (and when we're lucky, the world). Cheers! 

Happy [almost] Memorial Day weekend! As you raise a glass this weekend, may I recommend this easy sipper that's perfect for any summertime celebration - but seemed most fitting to share at the unofficial start of the summer season!

What: The Kimmie, The Yink, & The Holy Gose by Anderson Valley Brewing Company

Style: Gose

ABV: 4.2%

Tasting Notes: The evident sea salt and touch of coriander (two flavors that should always be found in gose-style beers) are balanced out beautifully with notes of peach and citrus. The combination of flavors is interesting at first (salty! slightly sweet!), leaving you longing for each bright, bubbly sip.

Pairing Suggestion: Goses go very well with oysters, so find some fresh ones this weekend and get shuckin'!  

Where Can I Find It? This beer is widely available - click here to find it near you. (Side note: Anderson Valley's website says this gose is only available July-August, but I've already seen it around these parts (and it typically lasts on the shelves for much longer after August).

What will you be sipping on this weekend?

Happy Memorial Day! And a giant thank you to all of the service men, women, and their families. 

Beer Friday: Cucumber Crush by 10 Barrel Brewing

On most Fridays, I'll share a beer I particularly enjoy, and think you might as well. This series will feature beers from all over the U.S. (and when we're lucky, the world). Cheers! 

Let's just say the word "crush" in this beer's title is an understatement. This here beer tastes like dang seltzer...in a very good, crushable way.

Z and I first had this at 10 Barrel Brewing's Portland pub (right around the corner from us) and loved it, so when it came out in cans, we were stoked. And it just happened to come out in cans right when the weather was getting to a record-breaking (for Portland) 90+ degrees.Good timing, 10 Barrel. Good timing.

What: Cucumber Crush by 10 Barrel Brewing, Portland and Bend, Oregon & Boise, Idaho

Style: Berliner Weisse

ABV: 5% 

Tasting Notes: Fresh, juicy cucumber without the vinegar-y, too-much-like-pickles taste. It's basically like drinking a bubbly cucumber water with a subtle background of fresh-tasting hops and a little citrus. At only 5%, it's perfectly acceptable to crush several of these on a hot summer day.

Pairing Suggestion: Cookouts! Lawn games! A mid-bike ride refreshment! Really, this beer possesses enough flavor to stand up on its own, but I'd also kill to pair it with a grilled [veggie] burger right now.

Where Can I Find It? It's available on tap right now at their three locations. In cans, it's available at a ton of places right here in Portland - I'd list them out for you, but it would take a large amount of time. I'd suggest just calling your local grocery store/beer store and confirming they have it before trekking over. Chances are, they will!

What's your favorite "crushable" beer?