By Lisa Viger-Gotte
This sandwich is a celebration of simple ingredients coming together in the most satisfying way…a little moment of deliciousness—one that feels both nourishing and delightfully familiar.
Chickpea Salad Sandwich with Dill & Celery
Some recipes feel like old friends—familiar, comforting, and always welcome at the table. This tasty chickpea salad sandwich is a plant-based take on a classic featuring mashed chickpeas, crisp celery, and fragrant dill, all brought together with a tangy, lemony dressing that’s made even creamier with a bit of avocado. It’s hearty and fresh and perfect for warmer days.
Ingredients (makes 3 to 4 sandwiches):
1 can (15 oz) chickpeas, drained and rinsed
2 Tablespoons vegan mayo or tahini
1 teaspoon Dijon mustard
½ ripe avocado, mashed
Juice of ½ lemon
½ teaspoon sea salt
¼ teaspoon black pepper
½ teaspoon garlic powder
1 teaspoon maple syrup (optional, for balance)
2 ribs celery, finely diced
2 Tablespoons fresh dill, chopped
2 Tablespoons onion, finely diced
Crusty bread
1 cup leafy greens or sprouts (such as lettuce, arugula, or baby spinach)
Instructions:
Mash the chickpeas: In a large bowl, mash the chickpeas with a fork or potato masher until mostly broken down but still slightly chunky.
Mix the salad: Stir in the vegan mayo, Dijon mustard, lemon juice, salt, black pepper, garlic powder, and maple syrup. Mix well to combine.
Add the crunch: Fold in the diced celery, fresh dill, and red onion, ensuring everything is evenly coated. Taste and adjust seasoning if needed.
Assemble the sandwiches: Lay out the bread slices and add a generous amount of the chickpea salad. Add your choice of greens or sprouts.
Serve and enjoy: Top with the remaining bread slices, slice in half, and serve immediately. If making ahead, store the chickpea salad in an airtight container in the fridge for up to three days.
Herbed Polenta with Roasted Spring Vegetables
The base of this dish is rustic and hearty cornmeal, slowly simmered into creamy, rich, and comforting goodness. Paired with vibrant roasted spring vegetables, it celebrates the season’s freshest offerings. Sweet asparagus, tender zucchini, and juicy cherry tomatoes take on a slight caramelization in the oven, their flavors intensified by a drizzle of olive oil and a sprinkle of sea salt. Nestled atop a bed of silky, herbed polenta, this meal is both rustic and refined, a simple yet satisfying way to savor the lightness of spring.
Ingredients (serves 4):
For the Polenta:
4 cups vegetable broth (or water)
1 cup coarse cornmeal (polenta)
2 Tablespoons olive oil or vegan butter
½ teaspoon sea salt
½ teaspoon black pepper
1 teaspoon dried oregano
2 Tablespoons fresh basil, chopped
¼ cup nutritional yeast (for a subtle cheesy flavor)
For the Roasted Vegetables:
1 bunch asparagus, trimmed and cut into thirds
1 zucchini, sliced
1 cup cherry tomatoes, halved
½ cup red bell pepper, chopped
1 red onion, thinly sliced
2 Tablespoons olive oil
½ teaspoon sea salt
½ teaspoon black pepper
1 teaspoon balsamic vinegar
½ teaspoon red pepper flakes (optional)
Instructions:
Prepare the vegetables: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. In a large bowl, toss the asparagus, zucchini, cherry tomatoes, and red onion with olive oil, salt, pepper, and balsamic vinegar. Spread evenly on the baking sheet and roast for 20-25 minutes, stirring once, until tender and lightly caramelized.
Make the polenta: In a medium saucepan, bring the vegetable broth to a gentle boil. Slowly whisk in the cornmeal, stirring constantly to prevent clumping. Reduce the heat to low and cook for 15-20 minutes, stirring frequently, until thick and creamy. Stir in the olive oil (or vegan butter), salt, pepper, oregano, fresh basil, and nutritional yeast. Remove from heat and cover to keep warm.
Assemble the dish: Spoon the warm polenta onto plates or a serving platter. Top generously with the roasted vegetables, allowing their juices to seep into the polenta. Drizzle with a little extra olive oil or a squeeze of lemon for brightness.
Serve and enjoy: Garnish with extra fresh basil and a pinch of red pepper flakes if desired. Serve immediately while the polenta is warm and creamy.
Polenta’s rich, velvety texture pairs beautifully with the freshness of spring and early summer vegetables. This dish is proof that simple ingredients, when treated with care, can create something truly delicious.
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As a gardener, and a general nature romantic, my heart begins to feel torn around mid-February. On one half, I want to honor the last of winter’s deep rest and on the other half, there is the burgeoning energy of spring’s return. One of my favorite activities at this time is to thumb through my seed stores, as well as the new year’s seed catalogs, and begin to plan my garden in earnest.