Hi! It's been eons since my last blog post, hasn't it?! I've been a bit preoccupied...with my new job! I'm the new community manager for JewishBoston.com, a website for all things Jewish in Boston. (It's awesome and you should totally check it out.) It's been a really exciting summer of change for me! I'm still adjusting, especially to the fact that I no longer drive to work. I take the train downtown, and when I get a seat, I can read my book and everything is dandy. But when there's a Red Sox game or the train breaks down, I feel like a claustrophobic sardine just trying to make it home alive! Anyway, aside from my big news (!), I also want to share a yummy summer recipe that I tore from the pages of Glamour last year. Though it's billed as a workday lunch recipe, I went wild and made it on the weekend. (Note: It was husband-approved. And I skipped the chives because I didn't have any.) The next thing I want to tackle in the kitchen before summer is over: peach pie! Have you made it? If so, what's your favorite recipe?

Chickpea Salad in Crisp Lettuce Wraps (from Glamour)
Makes 6-8 wraps; salad keeps 2-3 days

Craig Koketsu, chef of New York City's Hurricane Club tiki bar, suggests eating this bean salad out of lettuce cups. That's gorgeous, but we ate it straight from the Tupperware and it tasted just as good! Do whatever works for you. [Kali's note: I've done both, and it's great either way!]

1 cup canned chickpeas, rinsed and drained
1 ripe avocado, roughly chopped
1 large tomato, chopped
3/4 tsp. ground cumin
1 tsp. Tabasco sauce
1/4 cup chopped cilantro
1 tbsp. chopped chives
1/2 tsp. salt
2 tbsp. extra-virgin olive oil
1/2 lemon, juiced
6-8 lettuce leaves, washed and dried (Bibb and red leaf work best)

In a large mixing bowl, combine all the ingredients and incorporate well. Pack lettuce separately; when ready to eat, spoon mixture onto the leaves.