About the Dish

Per Serving
Calories 630
Total Fat 22 g
Saturated Fat 3 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1160 mg
Total Carbohydrates 102 g
Dietary Fiber 16 g
Sugar 17 g
Protein 19 g
Sheri Castle

Sheri Castle is an award-winning, professional food writer and culinary instructor. She is known for melding storytelling, humor, and culinary expertise, so she can tell a tale while making a memorable meal.

"I’ve been a cook and writer my whole life. I wrote my first original recipe and mailed it to a TV show when I was four years old. I was lucky enough to have been raised by one of those legendary Southern grandmothers who cooked with great skill and no recipes. Even when my cooking veered drastically away from Southern for a few years, she was always open to what I prepared and would taste anything." BOOKS: The Southern Living Community Cookbook: Celebrating Food and Fellowship in the American South; The New Southern Garden Cookbook: Recipes for Enjoying the Best from Homegrown Gardens, Farmers’ Markets, Roadside Stands and CSA Boxes, The University of North Carolina Press, 2011.; Sugar, Butter, Flour: The Waitress Pie Book; Le Creuset. PUBLICATIONS: Southern Living; Garden and Gun; Better Homes and Gardens; The New York Times; Eater; The Washington Post; The Atlanta Journal-Constitution; The Times Picayune; The Charlotte Observer; The Chicago Tribune; The Kitchn; NPR’s Kitchen Window; The Local Palate; Epicurious; Gravy (named 2014 Publication of the Year by James Beard Foundation); Taste of the South; Cornbread Nation; Bitter Southerner. AWARDS: 2011 American Institute of Wine and Food Foundation Scholarship for Recipe Writing presented in honor of Julia Child; 2012 International Association of Culinary Professionals (IACP) Burt Green Award for Instructional Writing with Recipes; 2012 Southern Independent Booksellers Association Cookbook of the Year; 2015 IACP Cookbook Award Finalist; New York Times Notable Cookbook; Washington Post Recommended Cookbook. For more information on Sheri Castle, visit shericastle.com

Belgian Tripel

For a dish featuring chickpeas, arugula, and avocado, you need a beer that adds some tartness to complete the meal. We suggest you try Atlanta's Orpheus Brewings Maenads tripel. This Belgian-inspired classic packs a tart flavor which hides its 11% alcohol content very nicely.

Viognier, Central Coast, CA

Avocados have a soothing effect on the palate, and the floral aromatics of Viognier play well with the cooling sensation of avocados. There’s also a great interplay between the crisp nature of the greens.

METHOD

1
MISE EN PLACE • Rinse and drain chickpeas. • Halve and pit avocado. • Zest and halve lime. Juice 1 half. Cut remaining half into wedges. • Thinly slice green onion. • Halve any radish larger than 1 inch. Thinly slice. • Halve pita. Gently open pockets.
2
• In a bowl, mash half of chickpeas. • Add avocado, and mash well.
3
Fold in remaining chickpeas, leaving them whole.
4
Stir in mustard, mayonnaise, hot sauce, lime juice, lime zest, 1/4 teaspoon Campfire salt and pepper. Taste and adjust seasoning as desired with Campfire salt.
5
• Tuck greens into pita pockets. • Divide chickpea mixture and radish between each pocket. • Top with green onion. Serve with lime wedges, and enjoy!

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