Do you find that sandwiches always taste better when someone else makes them for you? I do. If you make your own sandwiches and enjoy them, can you tell me your secrets?
Sure, I like a luscious grilled cheese sandwich made with leftover curried onion jam. And I can always snuggle a cold slice of any of these frittatas between two pieces of whole wheat toast swiped with mayonnaise and harissa. But a real, well-composed, flavorful vegetarian sandwich takes some work. I usually leave it to the professionals. Or, you know, anyone else who’s offering to make me a sandwich.
But a spread? A spread I can do. In fact, I learned, I can make this one with one hand while holding a clingy baby in the other arm. (When I was preparing to welcome my first baby, why didn’t anyone tell me to practice feeding myself with one hand? I’ve got some experience by now, but even if you’re a novice, you too can make this spread with one hand.) It was inspired by this good-looking sandwich from the makes-me-want-to-eat-cookies blog Two Peas and Their Pod. But you know how I feel about making my own sandwiches.
You also know how I feel about making my own beans, but on this occasion I used canned chickpeas. No biggie. They get a bit lost in the smash anyway, adding more texture and protein than flavor to the creamy, salty, mustardy spread. And although this would be a perfectly acceptable dip for veggie spears (or chips, for that matter), I heaped it onto rounds of a seedy baguette. Almost like a sandwich.
Chickpea and Avocado Smash: Use a fork to coarsely smash 1 1/2 c. drained chickpeas (rinsed if they are from a can). Scoop in a ripe avocado and smash again, leaving some chunks. Give it a good sprinkle of sea salt, a big squeeze of lemon, and a dollop of dijon mustard. Adjust seasoning to taste and serve with baguette slices, crackers, or veggies.