It was another hot one today, reaching up into the high 90s. Like yesterday, Lucy and I had a nice picnic lunch. Today though, we spent a bit more time making our food than yesterday. We decided to go visit one of our favorite places in San Diego county, Summers Past Farms.
For lunch we made these delicious spiced chickpea and feta sandwiches. They are one of my favorite foods to take on a picnic because they take little time to prepare, they pack well, and in my opinion they get better after sitting for a while. Years ago I pulled the recipe from one of those free magazines you pick up at the health food store, and it has become a summer time staple in our house. (Recipe at the end of post)
The farm was beautiful on this warm day. The sweet peas were in bloom (and many were on there way out, the weather is getting too hot for those delicate flowers!), and the sunflowers were towering over our head, a few must have been eight feet tall! We sipped mango iced tea from their coffee cart and ran around looking at chickens and fairy gardens.
It was a beautiful day, and when it came time to leave Lucy was not a happy camper.
Spiced Chickpea and Feta Sandwiches
Makes 4-6 sandwiches
- 1 15 ounce can chickpeas, drained
- 3/4 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon caraway seeds
- 1 1/2 teaspoons minced garlic
- 4 teaspoons lemon juice
- 1 tablespoon extra-virgin olive oil
- 1/3 cup crumbled feta
- 1 medium carrot, grated
- 2 tomatoes
- bread (I used marbled rye)
- Combine chickpeas, paprika, cumin, coriander, caraway, garlic, lemon juice, and olive oil in a food processor. Pulse a few times until chickpeas are coarsely chopped and slightly pasty, but not smooth.
- In a large bowl mix the chickpea mixture, feta, grated carrot, and salt and pepper to taste.
- On sliced bread top with chickpea mixture, sliced tomatoes. Enjoy!