This time, last year, I created this recipe as part of a back-to-school bundle of recipes/posts intended to evoke some excitement in heading back to school. Naturally, I focused on food because, well, how can one feel actually excited for school without some mouth-watering recipes?
When I read through the original post, I felt the eagerness of heading back up to SLO radiating from me then. Three months of working at a waffle-sandwich restaurant + frequenting the only one-of-a-kind coffee shop just a 10-minute bike ride from my house + missing terribly the Christian community the Lord plugged me into during my first year = me, tired, kinda' lonely, and speechless in describing my readiness to remember what pulled me so deep in love with SLO.
Fast forward almost exactly 365 days, and here I am, still in SLO - I've only gone home once this summer - and so NOT ready for school to begin. Battling daily reminders of the coming first day, I'm wondering if I ever was actually, genuinely excited for school. Notice, in my list above, I don't mention one piece of excitement for anything related to studying for hours, sitting through long lectures, and/or slowly but surely putting on my "I'm stressed out" hat, along with every other student. I'd rather not trade my warm beach-days with friends, my lazy nights spent reading on the couch, my beloved bonding/recipe-creating time in the kitchen for homework and class and repetition every. single. day.
Buuuuuuuuut I still have two years left at Cal Poly and I'm twenty years old and I should probably should just take this step in growing up to quit complaining about something I have to do but don't want to. Maybe I'll feel more ready in a week. Maybe I won't have to spend my summer-savings on textbooks and supplies. Maybe I'll absolutely love my classes so much I'll wonder what in the world ever evoked such feelings of angst. Maybe, just maybe.
Maybe you feel the same way? Maybe you love simple Mediterranean food and chickpeas and perfect avocados so much you'll make this for lunch every single day and wonder what in the world you were still doing, twenty-something years old, with a lame turkey sandwich in your hands all this time. Maybe, just maybe...
Makes 4 wraps
4 whole-grain tortillas (I use Ezekiel)
1 15-oz. can beans (any kind works, but I used chickpeas), drained and rinsed
2 cups spinach
1 medium cucumber, or two Persian (seedless)
1 tbsp. olive oil
Juice from 1/2 lemon
1 1/2 tsp. minced garlic, or two cloves, minced
1/2 tsp. paprika
1/4 tsp. dried basil
Fresh cracked black pepper, to taste
1 cup chopped radishes
1 avocado, sliced lengthwise
- Start by whisking the dressing ingredients - stir the olive oil, lemon juice, garlic and herbs/spices in a small bowl. Set aside.
- Toss the chickpeas in a large bowl. Tear up the spinach leaves into smaller pieces and drop them in. Peel and dice the cucumber and then toss those and the radishes in. Drizzle the dressing over the top and stir with a large spoon or cover and shake, then stick it in the fridge.
- Warm up your tortillas either in the microwave or over the stove. Remove the chickpea salad filling from the fridge and assemble the wraps - lay the chickpea salad and top with avocado slices.
- Serve immediately, and store the leftover salad in an airtight container in the fridge for up to one week.