This Green Olive and Smashed Chickpea Spread makes the perfect spread for sandwiches, wraps, or stuffed into a lettuce leaf for a wholly satisfying, protein and flavor-filled lunch
Green Olive and Smashed Chickpea Spread
You guys, this green olive and smashed chickpea spread seriously makes the most satisfying lunch!
Around here, by the time it gets to lunch, I am usually ready to eat someone’s arm.
Although breakfast tends to be my favorite meal of the day (see here and here), it takes me so long to ‘wake-up’ and be ready to eat, that we are usually heading on our adventure for the day when my belly is finally ready.
So I nibble, and make up for it at lunch.
I have noticed smashed chickpeas on a lot of menus lately, but I figured the kids wouldn’t eat them, and as they tend to share our food, I never order them (I don't like to have to do the whole bribing cajoling them to eat lunch thing in public).
So today, my toddler once again requested peanut butter sandwiches for lunch.
I took this as my opportunity to make something new for myself, as they were happily munching down their PB.
Can I just say YUM!
This Green Olive and Smashed Chickpea Spread is my new favourite lunch (it changes often 🙂 ).
Packed full of protein and so, so filling.
Seriously, I had one salad and smashed chickpea sandwich, and I was full to bursting.
And I eat a lot.
Oh and be sure to try it on the kids.
I didn’t offer it to mine, as I assumed it wouldn’t be well received….of course they both wanted some, and the littlest ended up eating it by the spoonful!
It's super quick to put together as well, which is quite handy when the lunchtime rush rolls around, and everyone is acting all starved and crazy.
Let me know what you think.
Be sure to leave a comment, like on Facebook, Tweet to Twitter or Pin to Pinterest for later.
Happy eating 🙂
Recipe
Green Olive and Smashed Chickpea Spread
Ingredients
- 1 can chickpeas drained
- ¼ cup green olives pitted and finely chopped
- ½ small red onion finely chopped
- ½ tomato finely chopped
- 1 tablespoon fresh lemon juice
- 1 clove garlic crushed
- ¼ cup finely chopped parsley
- 1 tablespoon extra virgin olive oil
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- ¼ teaspoon smoked paprika
- salt and pepper to taste
Instructions
- In a small bowl mash the chickpeas with the back of a fork, or a potato masher. Chickpeas should be quite smooth, with a few chunky bits left in there
- Add in all other ingredients, and mix well to combine
- Serve in a sandwich or wrap, stuffed into an endive or lettuce leaf, or even as a dip with some crackers
Nancy Wong says
I made it just now and it is delicious. I used the blender and I added more oil to make it smoother and a tbsp of tahin. Now I have alternatives on my homemade spelt sourdough bread. Yum, thanks for sharing this recipe.
Donna says
Ooh I love the addition of the tahini, sounds delicious!
Beth Jenkins says
My oh My! This looks quite tasty
Whole Food Bellies says
Oh thank you Beth! It is quite delicious 🙂
Michelle says
looks Delicious, and love the presentation!
Martina says
Tried it out yesterday, and it's absolutely delicious! Even our little son (1 and a half years old) loved it!
Donna says
Yay 🙂
Kam Kay says
This chickpea spread on a lettuce leaf sounds divine. Such a healthy meal and looks delicious too!
Whole Food Bellies says
Thanks Kam 🙂
Shannon Peterson says
This sounds fantastic, and is totally getting pinned for later!
Rosie says
This looks really delicious and I will definitely be trying it out. Thank you so much for the inspo
Rose
http://www.therosedogblog.me
Whole Food Bellies says
Thanks Rosie 🙂