I love making easy, fresh meals that embrace seasonality. Not only do foods harvested at their prime taste better, they tend to be nutritionally superior because they got the chance to fully ripen before being picked. This dish was inspired by an awesome special we had at a local restaurant that bases their menu off of local, farm-to-table goods. It happens to be meatless, but I don’t think anybody will miss it! In need of a delicious, nutritious dinner? Try this out!
Spring Veggie and Chickpea Salad
Serves 3-4
2 cans of chickpeas, liquid reserved from one can
1+ tsp minced garlic
2 tsp – 1 Tbsp soy sauce
salt and pepper
1 leek, thinly sliced
6 baby bella mushrooms, chopped
8-10 think stalks of asparagus, dry ends removed, and then chopped into bite-size bits
Greens, one good bunch (2+ cups) – beet greens, swiss chard, kale; remove the thick stalks and tear into large pieces
Baby broccoli/broccolini, 1 cup chopped
1 Tbsp olive oil
1-2 tsp minced garlic
1 tsp red pepper flakes
salt and pepper
In a saucepan, add the chickpeas, garlic, soy sauce, and chickpea liquid from one can. Simmer, mashing the chickpeas until a chunky mash has formed. Taste and adjust salt, pepper, garlic, and soy sauce to your preference. Simmer gently until a thick consistency, not liquidy.
Meanwhile, add the olive oil, red pepper flakes, and garlic into a large sautee pan over medium heat. Add the mushrooms, cook for a minute or two. Add the leek slices, stirring to coat in oil, and allow to cook for another couple of minutes to soften. Add the asparagus and broccolini. If you need a bit more oil, add it now. Finally, add the greens and cook until just softened.
Divide the chickpea mash evenly into three or four bowls. Top with the sautéed vegetables. Devour.
