I was in the mood for something a little different as far as dinner tonight, so I wandered through all my Google Reader stars and found the smitten kitchen recipe for smashed chickpea salad. I wasn't really in the mood for meat, although it occurs to me now that I have managed to eat chickpeas two meals in a row -- chenna masala for lunch and this excellent chickpea salad on toast for dinner.
It's a breeze to make, and I don't think one would have to change a thing. However, if I was doing it again, here are a few things I would do differently: better bread (than freezer-to-toaster Dempsters), slightly more roasted red pepper (done on BBQ, these added much to the sandwich) and finally, significantly less lemon juice in the tahini dressing. The tahini dressing was nice, but I kind of feel like I've been kicked in the face by a lemon and that's not quite what I was going for. fishy suggested adding... something... to the chickpeas; maybe more salt? Maybe garlic? I might try arugula on the sandwich next time, or cress -- I can see the peppery greens being a lovely addition.
I've got enough that I can do lunch tomorrow, too. It would be really lovely on pita with sprouts, I bet, but since I have neither I'll probably go with the freezer Dempsters and mesclun mix instead.