I was in the middle seat, which is not where anyone wants to be on a packed plane. Especially on a flight from California to Florida.
But in my hands I cradled a fresh chicken and pesto sandwich from Bi-Rite Market in San Francisco. I bet the guy sitting next to me would give up that window seat for a bite.
As I ate, I delighted in the fresh flavors of herbs and vegetables, and thought: It should always be like this. However you travel, a prepacked meal or snack makes the journey much more comfortable and delicious. If a summer road trip is in your future, eating well should be as important as getting an early start on the highway. Packing or picking up food before hitting the road is a good idea whether it’s just you or the whole family, so no one gets hangry.
And so I give you the Chickpea Chorizo Wrap + several other recipes and tips in my story on how to pack snacks and map out food stops for summer trips for the Tampa Bay Times. For the most recent issue of Taste, I talked to Kristen Miglore, executive editor of Food52, cookbook author Pam Brandon, and the captain/store manager of my local Trader Joe’s and got all kinds of tips for good eats on the road. I also have a little section on some of my favorite podcasters talking food. I’d love to hear your favorites!
I love this wrap because it’s so flavorful and can be made the night before. On a flight or long road trip, this is such a treat to bust out. The flavors remind me of good meals at home. A lemony spread of goat cheese and a handful of baby arugula add freshness, and the chickpeas and chorizo will keep you full for a while.
Where are you off to this summer? So far we just have plans to visit Iowa City (and I’ll probably be packing this wrap!) but I’m craving another weekend getaway in Charleston.
chickpea chorizo wrap
These wraps are for when you’re on the road but want a taste of home. Chickpeas and chorizo for protein and lots of flavor. Goat cheese, lemon zest, and arugula for welcome freshness whether you’re on a lonely road for miles or in a crowded airport. Wraps can be made the night before and stored in the fridge until you’re ready to leave for your trip.
Makes 2 wraps.
1 link chorizo, casing removed
4 ounces goat cheese
1 tablespoon chopped chives
Zest of 1 lemon
Freshly ground black pepper
1 shallot, thinly sliced
1 garlic clove, minced
½ teaspoon ground cumin
½ teaspoon smoked paprika
1 (15.5-ounce) can chickpeas
2 (10- to 12-inch) wraps
A couple handfuls of baby arugula
2 or 3 tablespoons chopped parsley
Over medium-high heat in a skillet, cook chorizo until browned, stirring and breaking up the sausage into small pieces with a wooden spoon, about 8 minutes.
Meanwhile, in a medium bowl, whip goat cheese using a silicone spatula. Mix in chopped chives and lemon zest. Season with salt and pepper.
Use a slotted spoon to transfer cooked and crumbled chorizo to another small bowl. Add sliced shallot to skillet and saute in grease released from the chorizo until it softens, a few minutes.
Stir in garlic, cumin and paprika with the shallots. Keep stirring and, after 1 minute, add chickpeas and season with a pinch of salt and pepper. Cook for about 5 minutes. Use a fork (or the wooden cooking spoon) to smash some of the chickpeas. Stir chorizo back into the skillet until it is combined evenly, and turn off the heat. Transfer entire mixture to bowl (same one chorizo was in) to help mixture cool down.
Lay wrap on a flat surface. Use an offset spatula or knife to spread half of goat cheese mixture on one half of the wrap, leaving a 1-inch border around the edges of the wrap. Top cheese mixture with a handful of arugula. Spoon half of the chickpea-chorizo mixture on top of the arugula and cheese spread. Sprinkle half of the chopped parsley on top. Starting on the edge of the wrap with the filling, start rolling wrap toward the other edge until the whole thing is rolled tightly. Tuck in the edges to seal the ends on each side. Slice wrap in half and serve or wrap in parchment for later.