Creamy Chickpea Salad & Bacon Sandwiches

• 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, pesto, and a squeeze of lemon juice. Season with salt and pepper.

Heat a large dry pan over medium-high heat. Add bacon; cook, turning occasionally and adjusting heat if browning too quickly, until crispy, 6-10 minutes. Turn off heat; transfer to a paper-towel-lined plate. Wipe out pan.

• 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 pesto mayo, 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.

Use pan used for bacon here.