Boy, am I glad the weekend is here.
This week almost broke my will; I had so much going on while all I wanted to do was crawl into bed and never get up.
I think I may be coming down with a cold, or worse, the flu. Not that I know what’s what.
The universe seems to be in tune with my mood, it’s been gloomy all week, I haven’t decided if that’s a good thing or not.

The meals I’ve made these past few days haven’t been very exciting; that was until I stumbled into putting this chickpea and salsa bruschetta together.

The recipe got its start as hors d’oeuvres; an easy and tasteful starter @adjoa and I made a couple of months back.
I’d wanted to make it again, but the timing was always off, I always seemed to be out of an essential ingredient.

I came home from another wearying day this week, and there they were; a jar of chickpeas and a bottle of salsa, side by side.
It’s a humbling and satisfying meal, quick and tasty; very delicious, kind of like fast food but good for you.

Did I mention it was easy? It’s basically sliced bread toasted and brushed with olive oil, with a generous heaping of salsa and crushed chickpeas and finished with a drizzle of balsamic vinegar.

As sad as it might sound, these were the highlight of my week.