AceFoodDesk says here’s todays food recipe for you to enjoy with Kindness & Love XX A&M

Ace Press News From Cutting Room Floor: Published: May.19: 2024: ABC Everyday Food News: Heidi Sze is a pre- and post-natal dietitian and nutrition Mornington Peninsula. Her book Nurturing Your New Life was published in 2019: TELEGRAM Ace Daily News Link https://t.me/YouMeUs2 

Most lunchtimes I find myself craving a hearty salad sandwich, one that is positively loaded with a colourful variety of plants — full of flavour and texture.

This recipe quickly smashes chickpeas together with a bunch of ingredients to make a filling for sandwiches or wraps, or for you to scoop up with crackers. It’s nourishing and satisfying and will last for several days in the fridge.

Leftover roasted pumpkin adds a welcome sweetness and softness to the smash, while the gherkins add a vibrant crunch.

After making this recipe, you may find yourself playing around with different flavour combinations based on your preferences and what you have on hand — there are so many possibilities with a chickpea smash!Leftover roasted pumpkin works particularly well here, as it provides the perfect flavour and texture to make the smash extra delicious.

Tips

• You can swap the white wine vinegar for red wine vinegar or even apple cider vinegar.
• Those averse to mayonnaise can play around with using plain, unflavoured yoghurt or mashed avocado (though keep in mind that mashed avocado doesn’t last well in the fridge).
• The gherkins can be replaced with capers.
• Roasted pumpkin works particularly well here, as it provides the perfect flavour and texture to make the smash extra delicious. However, feel free to play around with other leftover roasted vegetables, such as sweet potato and beetroot.
• The parsley can be replaced with dill, chives or coriander.
• Serving suggestion: Serve the chickpea smash in a wrap or sandwich with beetroot dip, avocado slices, cos lettuce, sliced cucumber, juicy fresh tomato (when in season) and sprouts.

Leftover roasted pumpkin works particularly well here, as it provides the perfect flavour and texture to make the smash extra delicious.

Ingredients

2 tablespoons very finely diced red onion

2 teaspoons white wine vinegar

1 large, juicy, unwaxed lemon, for juice and zest

¼ teaspoon minced garlic

1 x 400g can chickpeas, drained and rinsed

Flaky sea salt

2 tablespoons whole egg mayonnaise

3 teaspoons Dijon mustard

1–2 tablespoons chopped gherkins

200g roasted pumpkin cubes

Freshly cracked black pepper

1 handful chopped flat-leaf parsley

Method

1. 1.Put the onion in a mixing bowl and add the lemon zest and juice of one half. Add the vinegar and minced garlic and stir.
2. 2.Roughly mash the chickpeas into the mixture using a fork or potato masher (it’s fine to leave some chickpeas whole), then add a pinch of sea salt.
3. 3.Add the mayonnaise, mustard and a little cracked pepper and stir well. Fold in the gherkins, followed by the pumpkin. Taste and add more lemon juice, salt and/or pepper as desired. Top with parsley and serve in wraps or sandwiches with whatever spreads and additional ingredients you fancy. Store leftovers in an airtight container for 2–3 days.

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