My lab has developed this lovely tradition of a lunch club, where once or twice a week one person cooks lunch for everyone. So far our menu has ranged from a spiced wheat berry salad to Indian food to zucchini glory. And part of the reason you haven’t heard from me in a couple of weeks is due to a lunch club related kitchen disaster that happened last week. I don’t want to talk about it.
Ok, if you insist. I tried to make pita bread. Ended up with pita hockey pucks. I tried to made dolma. Ended up with a pile of torn grape leaves and an abundance of super tasty filling. I tried to make falafel. Ended up with a soupy unpalatable mess. I e-mailed my labmates at 9:30 after 4 hours in the kitchen telling them I hated strongly disliked them and I wasn’t bringing them lunch.
But alas, I wasn’t going to be defeated and I was still stuck on the idea of a Mediterranean lunch… but I decided to simplify it. I bought the hummus and some flat breads. And instead of turning the chickpeas into falafel, I decided to roast them and enjoy them in all their chickpeay glory.
Holy moly. I am going to roast chickpeas all the freaking time now. I had to do everything in my power to not eat all of them directly off of the baking sheet. It killed me to transfer the contents to a tupperware container and have to wait 18 hours to eat them. BUT, after those 18 hours… I got to smother them with garlic hummus, adorn them with fresh veggies and a squeeze of lemon juice, and wrap it all in some fluffy flat bread. And then I put it all in my mouth. And it was glorious.
I kept the flavors pretty standard Mediterranean with some cucumbers, garden fresh tomatoes, olives, red onion, mint, and lemon juice. My Danish labmate gave me a 5.3 out of 6 (silly Danish scale)… but only so that I would keep trying. This was some seriously good lunch time eating and so simple. Save your tastebuds from the work week lean cuisine monotony with these yummy Mediterranean Tacos!
- 2 cans chick peas, drained and rinsed
- 2 tablespoons olive oil
- 3 tablespoons taco seasoning
- juice from 1 lime
- 1 package flatbread
- Your favorite hummus
- 2 small cucumbers, diced
- 1/2 red onion, diced
- 2 tablespoons fresh mint, minced
- 2 tomatoes, diced
- 1 cup lettuce, torn apart
- assorted olives
- 1 lemon
- Preheat the oven to 350 degrees.
- Toss the chickpeas with the remaining ingredients and allow to marinade for about 30 minutes.
- Spread out evenly in 1 layer on baking sheet and place in oven for 45 minutes, stirring halfway through.
- Smear flatbread with hummus, top with remaining ingredients as desired, top with a squeeze of fresh lemon juice.