springing into spring.

it’s been one of those weekends. one where I thought I was going to accomplish many great things, bake many delicious cakes (failed!) instead I spent a lot of hours on the couch on Saturday putting way too much stress on myself for not doing things I felt I should.

why do we do this to ourselves?

we really should let ourselves off the hook now and then.

so, today, the sun came out. literally, and figuratively. I was able to go outside, take some photos of the lovely flowers in my yard, and get a new glimpse of the world.

take a breath.

then make dinner.

a nice light dinner adapted from smitten kitchen and it just hit the spot.

1 15-ounce can chickpeas, drained and rinsed
2 tablespoons pitted, chopped black olives
1 tablespoon finely chopped red onion
1 tablespoon chopped fresh parsley
the zest and juice from half a lemon
a pinch of salt
a handful of black pepper

1 tablespoon tahini

A splash of olive oil

a few dashes of hot sauce (optional, highly recommended)

Mix everything but the olive oil in a small to midsize bowl. Very lightly smash the chickpea mixture with the back of a fork or a potato masher. I made it like a coarse chop with a few smaller pieces and some whole beans still in there. Add the olive oil, tahini and hot sauce (if using) mix it lightly and enjoy.

I served mine open faced on gluten free bread that I toasted. Lined up some thinly sliced cucumbers on top, and the contrasting flavors were perfect together.

enjoy!

and don’t be too hard on yourself.

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