Dilly Chickpea Salad Sandwiches -- The Kind of Simple That Holds Everything Together

Father's Day Sunday. Liam made Sean a card at preschool. He had been working on it for two weeks. He gave it to Sean in the hospital bed Sunday morning. The card was a fire truck. Inside, he had asked Miss Alicia to write for him: "DAD, YOU ARE MY HERO. I LOVE YOU. LIAM." She had written it in block letters, as he had dictated. Sean read it. He held it. He did not cry. He said "Liam. I love this card. I am going to keep it forever." Liam said "I made it for you." Sean said "I know. I know you did."

Nora gave Sean a drawing. It was a scribble, but she had declared it to be "Daddy." Sean said "I love you, Nora." Nora said "wuff yoo, Daddy." She patted his arm. She climbed off the bed. She went to play.

We did not go to the three-decker. My parents came to us. Grace was already here. The four of us sat with Sean in the living room around the bed. We had a simple lunch. A chicken salad Grace had made. Fresh bread from Maureen's drive down. Strawberries from the garden. Sean ate some of the strawberries. He drank broth. He closed his eyes during the meal but was listening.

After lunch my father sat with Sean alone for about forty minutes. I do not know what they talked about. When he came out, my father's eyes were red and he did not try to hide it from me, which he has only done twice in his life — once when his own father died and now, this. He sat at the kitchen table with my mother. He did not speak for five minutes. Then he said "Kate. He is a good man." I said "I know, Dad." He said "your mother and I are here for whatever you need." I said "I know, Dad. Thank you." He hugged me. He has hugged me maybe forty times in my life. Once when I graduated. Once when I got married. Once after I had Liam. Once after I had Nora. This was thirty-six. I counted because I notice these things. Dad hugs are reserved. When they come, they are everything.

Grace has been cooking every day. She is making simple things — chicken and rice, cottage pies, baked macaroni, soft breads. She is Sean's mother. She is feeding him for as many more days as there are. She is feeding me. She is feeding the kids. She is making the house run. I have not had to plan a meal in three weeks. I am a nurse practitioner, a mother of two, a wife of a dying man, and I am not cooking the family meals right now. Grace is. I am grateful. I am also going to resume when I need to. For now I am accepting the help.

Sean said "a good Father's Day, Kate." I said "yes, Sean." He said "I got cards." I said "you did." He said "I love you." I said "I love you, Sean."

Grace made the chicken salad that Sunday, and I didn’t have to think about a thing — and that gift of not having to think is something I’ve been holding onto. When I imagine making something for the table again, on a day that is lighter, it’s this: a dilly chickpea salad, cool and herby and ready in minutes, the kind of thing you can pile onto fresh bread and set out without ceremony. Simple food for the people you love most.

Dilly Chickpea Salad Sandwiches

Prep Time: 10 minutes | Cook Time: 0 minutes | Total Time: 10 minutes | Servings: 4

Ingredients

• 2 (15 oz) cans chickpeas, drained and rinsed
• 1/3 cup mayonnaise
• 2 tablespoons plain Greek yogurt
• 2 tablespoons fresh dill, chopped (or 2 teaspoons dried dill)
• 1 tablespoon Dijon mustard
• 2 stalks celery, finely diced
• 2 tablespoons red onion, finely diced
• 1 tablespoon lemon juice
• 1/2 teaspoon garlic powder
• Salt and black pepper to taste
• 8 slices sturdy sandwich bread or 4 soft rolls
• Lettuce leaves and sliced tomato, for serving

Instructions

1. Mash the chickpeas. Add the drained chickpeas to a large bowl. Use a fork or potato masher to mash roughly, leaving about half the chickpeas slightly chunky for texture.
2. Mix the dressing. In a small bowl, stir together the mayonnaise, Greek yogurt, Dijon mustard, lemon juice, and garlic powder until smooth.
3. Combine. Pour the dressing over the mashed chickpeas. Add the celery, red onion, and dill. Stir until everything is evenly coated. Taste and season with salt and pepper.
4. Chill (optional). For best flavor, cover and refrigerate for at least 15 minutes before serving. The salad keeps well for up to 3 days in the fridge.
5. Assemble the sandwiches. Spoon a generous portion of chickpea salad onto bread or rolls. Top with lettuce and sliced tomato. Serve immediately.

Nutrition (per serving)

Calories: 390 | Protein: 14g | Fat: 14g | Carbs: 52g | Fiber: 9g | Sodium: 580mg