YIPEE! It’s the day all Midwesterners wait all winter long for…the first official day of spring. And while the forecast doesn’t exactly look spring like all week long, today in Chicago it is in the upper 50’s. Hey, we’ll take it! Longer and eventually warmer days are ahead. I don’t know about you, but I am loving all this light. Such a difference driving the littles around to activities when the sun is still up. And I’m not wanting to change into my pajamas by 5:30PM and go to bed. Always a bonus. So glad you are here, spring!
Ok, let’s celebrate with something oh so spring like. This smashed avocado salad with roasted up chick peas and feta is just that. (Bonus that it’s just crazy beautiful). The flavors are light and refreshing with hints of lime and smokey paprika. This would make a lovely lunch, or, works perfectly for dinner next to the side of some grilled chicken or skirt steak. It is SO GOOD my friends.
I’ll be enjoying it both ways today, because if it’s over 50 degrees you better believe we fire up the grill. Summer – er – spring forever! Soak it in while we can.
ROASTED CHICKPEA, AVOCADO, AND FETA SALAD
Recipe adapted from Fine Cooking
1 15-oz. can chickpeas, drained
1 Tbs. olive oil
sprinkle of smoked paprika
Kosher salt and freshly ground black pepper
2 ripe Hass avocado
juice of one fresh lime juice
2 oz. feta, finely crumbled
2 scallions, thinly sliced
Heat the oven to 400°F.
Spread the chickpeas on a rimmed baking sheet, and pat dry. Toss with the oil, season with salt, pepper, and a pinch of smoked paprika, and roast until golden and slightly crunchy, about 30 minutes.
Mash the avocado with the lime juice and salt, then spread on a platter or divide among plates. Top with the chickpeas, feta, and scallions. Season to taste with salt and more lime juice.