Creamy Chickpea Salad Sandwiches

Name: Creamy Chickpea Salad Sandwiches with Lemony Spinach & Potato Wedges
Total time: 30 min
Yield: 2
Cuisine: North America
Ingredients: 12 ounce Potatoes; 1 tablespoon Fry Seasoning; 1 unit Lemon; 1 unit Chickpeas; 2 unit Scallions; ¼ ounce Dill; 4 tablespoon Mayonnaise; 1.5 tablespoon Sour Cream; 2 teaspoon Dijon Mustard; 1 unit Miso Sauce Concentrate; 1 teaspoon Garlic Powder; 4 slice Sourdough Bread; 2.5 ounce Spinach; ¼ teaspoon Sugar; 2 teaspoon Cooking Oil; 1 teaspoon Olive Oil; 1 tablespoon Butter; Salt; Pepper

with Lemony Spinach & Potato Wedges

Recipe Development TeamPublished on September 27, 2022

4.3

(854 customers rated)

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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.

Tags:

Veggie

Allergens:

Eggs

•Milk

•Soy

•Wheat

The quantities provided above are averages only.

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

Not included in your delivery

¼ teaspoon

Sugar

2 teaspoon

Cooking Oil

1 teaspoon

Olive Oil

1 tablespoon

Butter

(Contains: Milk)

Salt

Pepper

Nutrition Values

/ per serving

Calories1060 kcal

Fat49 g

Saturated Fat11 g

Carbohydrate134 g

Sugar12 g

Dietary Fiber14 g

Protein22 g

Cholesterol50 mg

Sodium1600 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

•Potato Masher

•Large Pan

Instructions

• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Cut potatoes into ½-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.

• 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.

• In a small bowl, combine mayonnaise, sour cream, mustard, miso sauce concentrate, garlic powder, ¼ tsp sugar (½ tsp for 4 servings), and a squeeze of lemon juice. Season with salt and pepper.

• 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.

• 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.

• Spread half the sourdough slices with remaining mayonnaise mixture. • Fill 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.