I'm back from my blogging hiatus. It wasn't intentional I can assure you. You see, not many people get diagnosed with pneumonia and rushed to the ER for a kidney stone attack all in the same week. But that's how I roll. I've heard about how painful kidney stones can be but never in a million years did I think I would ever get one. It really never crossed my mind.
For almost two weeks prior, I was in bed with a fever, debilitating cough (that turned out to be pneumonia) and a bad case of laryngitis. I was up all night, every night, coughing for days on end. Combine that with seasonal allergies and I was miserable to say the least. The fatigue was so severe, I seriously didn't know how I'd get out of bed in the morning, never mind take care of the kids, dogs or the house. Cook? Forget that!
Subsequently, last Sunday morning, I woke with the most horrifying pain I've had since giving birth. I suspected it might be a kidney stone based on the level of pain I was in. Turns out that's exactly what it was. They told me it could take days or even weeks to pass. NO!! I seriously thought I'd die.
I'm going to spare you any further details, since this IS a food blog after all. Let's just say I survived (barely). After 3 weeks of lying around sick like a dog, I was so longing to be back to my normal, crazy routine. I'm getting there.
Now on to this sandwich. Boy, did I miss my kitchen and real food!
I got the idea for this recipe on a recent visit to St. Kitts and Nevis over spring break. I was drooling over the smell of the jerk seasoning ( a blend of spices that can include allspice, nutmeg, thyme, cinnamon, garlic, coriander, cumin and cayenne pepper) but it's often on meat-based dishes.
I wondered... how could I get those flavors into a vegetarian dish? I came up with an idea that combines the spices and sweetness of the Caribbean in a delectable smashed chickpea sandwich!
To the chickpeas I added sweet freshly diced pineapples, shredded carrots and chopped raisins which compliments the spices so nicely.
You can throw this recipe together in minutes for a quick lunch or snack. You can eat the salad by itself, in lettuce cups or in a sandwich form. If you do decide to make a sandwich, make sure you get some really fresh whole or multi-grain bread. It does make a difference in the level of quality and taste.
Caribbean Jerk Chickpea Salad Sandwich
- 1 15 oz. carton/can chickpeas (drained and rinsed)
- ½ fresh pineapple diced
- ¼ chopped rainsins
- ¼ cup shredded carrots
- 1 and a ½ tablespoons mayo use vegan mayo if making this a vegan option
- ½ teaspoon allspice
- ½ teaspoon paprika
- ¼ teaspoon garlic salt
- ¼ teaspoon thyme
- pinch cayenne pepper or more depending on level of spice you'd like
- sprinkle of some freshly grated nutmeg
- favorite salad greens for topping sandwich
- Combine all ingredients (except salad greens) in a medium sized mixing bowl.
- Using a fork, smash chickpeas (and other ingredients) together until about half of the chickpeas are broken down.
- Spoon onto fresh whole grain bread and top with fresh greens.
Kelly @ Inspired Edibles says
Donna, I'm so sorry to hear about your experience and the pain that you were in. How scary for you and your family. Joyfully you are on your way back to the blissful madness of mom life. I'm thinking of you and wishing you well on your journey. Now this sandwich has to be one of the most gorgeous ones I've ever seen! I adore Jamaican jerk cuisine so the flavorings are right up my alley... I might just add a touch of scotch bonnet pepper if you don't mind because I'm a little crazy like that ;-). Hugs Donna, x.
Donna Castellano says
Hi Kelly! Thank you so much for your concern and well wishes! It's certainly a moment in my life I won't soon forget. Let me know if you get a chance to make the sandwich! Scotch bonnet pepper....you go girl! xo
DELICIOUS!!! I add a bit of my own wet jerk sauce in addition just for a little added spice, but I absolutely LOVE this recipe!
Donna Castellano says
So glad you enjoyed!! Stay well! xoxo Donna