Cranberry Walnut Chickpea Salad Sandwich
Wow! Yum! Check out this awesome fall inspired sammie from the super talented Simple Veganista. I love a classic Chickpea Salad Sandwich, but the addition of tahini, cranberries & walnuts sounds so scrumptious. I’ve been really into sandwiches these days. Filling, comforting & satisfying. I cannot wait to make this, pronto!
Cranberry Walnut Chickpea Salad Sandwich…The chickpea strikes again making for another great sandwich filler that will knock your socks off! If staying away from bread, serve this on a bed of leafy greens or eat as it right from the bowl. Any way you serve this salad is delicious!
Simple Seasonal Eats
Even though summer solstice is still a week away, today was my first “official” day of summer, & the first Saturday I’ve had off in 6 weeks. Yay! I slept in a little, made an almond milk latte & walked the dog before heading out to the yoga studio for 2 back-to-back classes. Namaste! By the time I returned home it was lunch time, & I was hungry, but craving something lite & fresh. It was a beautiful warm day with not a cloud in the sky & a slight breeze. Perfect for a relaxing meal on the patio that I’ve rarely been able to enjoy since moving into this house. A little back yard was something I’d been wishing for, & since this is just a temporary space for me, I want to enjoy it as much as I can this summer.
A few nights ago I put together a simple kale salad, using lacinato, a.k.a dinosaur kale, instead of the green kale I typically use for raw salad. I love lacinato kale, but tend to use that in smoothies & steamed kale dishes. Since I had something else in mind for my bunch of green kale, I decided to try my luck at a massaged lacinato kale salad & it was wonderful. I found the texture to be a bit more tender, not requiring as much “elbow grease” when giving it a good massage. I dressed it simply with olive oil, lemon, garlic, salt & pepper. I also tossed in a few pine nuts for good measure.
”Simple Raw Lacinato Kale Salad”
- 1 bunch lacinato kale, middle stem removed & thinly sliced
- 2 1/2 Tbsp. extra virgin olive oil
- 2 garlic cloves, minced
- juice of one lemon
- pinch of sea salt & fresh ground pepper, to taste
- zest from 1/2 lemon
- De-stem the kale by cutting or pulling the leaves away from the stem. Stack the kale leaves together & thinly slice. Place in a large bowl.
- In a small bowl, combine olive oil, lemon juice, garlic, salt, pepper, red pepper & lemon zest Whisk well. Pour dressing over kale & massage it into the leaves with your hands.
This salad is so simple & a cinch to prepare. It makes a lovely side dish & could be dressed up with quinoa & all kinds of different veggies as a main dish. This kept for a couple of days in the fridge.
As I had just enough kale salad left over for a side dish, so I scanned the contents of my fridge & came across a bag of mixed green beans that I’d picked up from the farmers’ market earlier in the week. I too a similar approach, inspired by a recipe in Clean Start, & kept it very simple with olive oil, lemon juice, garlic, salt & pepper, & a dash of red pepper flakes for a bit of heat.
“Yellow & Green Beans with Garlic & Basil”
- 1/2 lb. green beans, trimmed
- 1/2 lb. yellow beans, trimmed
- 1 garlic clove, minced
- 2 Tbsp. extra virgin olive oil
- 1 Tbsp. fresh lemon juice
- zest from 1/2 lemon
- 1/4 fresh basil, julienned
- sea salt & freshly ground black pepper, to taste
- pinch of crushed red pepper
- Steam beans until tender, about 4 minutes. Drain & set aside.
- In a small skillet over medium-low heat, saute garlic in olive oil until fragrant & soft (2-3 minutes). Add lemon juice.
- Remove from heat, pour over beans & toss. Add basil, lemon zest, sea salt, pepper, & red pepper to taste & serve.
I love the relaxed vibe of summer & all of the produce that comes with it! I am excited for more lazy afternoons on the patio, sipping white wine & enjoying simple preparations of summer’s bounty. As I have quite a bit of time off until mid-July, expect a lot more activity here on Vegenista!
Start your Mother’s Day preparations early!
Clockwise from top: Pasta w/Red Sauce, Pasta with Garlic Cream Sauce and Tomato Bread Croutons on Radicchio, Hickory-Smoked Tofu with Beer Gravy, Pasta with Red Bell Pepper Sauce and Kalamata Olives on a bed of Mixed Greens.
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