Chicken & Chickpea Salad Sandwiches
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Chicken & Chickpea Salad Sandwiches

Chicken & Chickpea Salad Sandwiches

with Lemony Spinach & Potato Wedges

Web Description: This week, the humble chickpea is transformed into a bold and hearty vegetarian meal sure to evoke deli sandwich dreams. Mashed chickpeas are combined with a creamy, rich dressing, citrusy dill, and scallions for a flavorful filling that’s slathered onto toasted sourdough with a heap of lemony spinach. Oh, and there are crispy potato wedges too for a one-two punch of pure dining pleasure.

Allergens:
Eggs
Milk
Soy
Wheat

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Prep Time10 minutes
DifficultyEasy

Ingredients

serving amount

12 ounce

Potatoes

1 tablespoon

Fry Seasoning

1 unit

Lemon

1 unit

Chickpeas

2 unit

Scallions

¼ ounce

Dill

4 tablespoon

Mayonnaise

(Contains Eggs)

1.5 tablespoon

Sour Cream

(Contains Milk)

2 teaspoon

Dijon Mustard

1 unit

Miso Sauce Concentrate

(Contains Soy)

1 teaspoon

Garlic Powder

4 slice

Sourdough Bread

(Contains Soy, Wheat)

2.5 ounce

Spinach

10 ounce

Chicken Cutlets

Not included in your delivery

Salt

Pepper

3 teaspoon

Cooking Oil

¼ teaspoon

Sugar

1 teaspoon

Olive Oil

1 tablespoon

Butter

(Contains Milk)

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Nutrition Values

/ per serving
Calories1170 kcal
Fat58 g
Saturated Fat13 g
Carbohydrate111 g
Sugar16 g
Dietary Fiber12 g
Protein54 g
Cholesterol180 mg
Sodium1660 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Baking Sheet
Strainer
Paper Towel
Small Bowl
Medium Bowl
Large Pan
Potato Masher

Instructions

Roast Potatoes
1

• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Cut potatoes into 1⁄2-inch-thick wedges. Toss on a baking sheet with a large drizzle of oil, half the Fry Seasoning (all for 4 servings), salt, and pepper. • Roast on top rack until browned and tender, 20-25 minutes.

Prep
2

• Meanwhile, quarter lemon. Drain and rinse chickpeas; pat dry with paper towels. Trim and thinly slice scallions. Pick dill fronds from stems; finely chop fronds.

Pat chicken* dry with paper towels and season all over with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken; cook until browned and cooked through, 3-5 minutes per side. Turn off heat; transfer to a plate. Wipe out pan.

Make Mayo Mixture
3

• In a small bowl, combine mayonnaise, sour cream, mustard, miso sauce concentrate, garlic powder, 1⁄4 tsp sugar (1⁄2 tsp for 4 servings), and a squeeze of lemon juice. Season with

Make Chickpea Salad
4

• Place chickpeas in a medium bowl and mash with a potato masher or fork until about half the chickpeas are smooth (leave some larger chickpeas pieces for texture-packed bites!). • Stir in scallions, half the mayonnaise mixture, as much dill as you like, and lemon juice to taste. Season with salt and pepper.

Toast Bread & Toss Spinach
5

• Melt 1 TBSP butter in a large pan over medium heat. Add sourdough slices; toast until golden brown, 2-3 minutes per side. (Work in batches if necessary, adding more butter for each batch.) • In a second medium bowl (large bowl for 4 servings), toss spinach with a drizzle of olive oil, a squeeze of lemon juice, salt, and pepper.

Use pan used for chicken here.

Assemble & Serve
6

• Spread half the sourdough slices with remaining mayonnaise mixture. • Top remaining sourdough slices with chickpea salad and as much spinach as you like. Close sandwiches and halve on a diagonal. • Divide sandwiches, potato wedges, and any remaining spinach between plates. Serve.

Top remaining sourdough slices with chickpea salad, chicken, and as much spinach as you like.

Chicken is fully cooked when internal temperature reaches 165°.