Creamy Chickpea Salad Sandwiches
with Lemony Spinach & Potato Wedges
- Eggs
- Milk
- Soy
- Wheat
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.
Ingredients
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
Utensils
Cooking Steps
• 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.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the delicious blend of lemon, dill, and creamy dressing; some found it reminiscent of chicken or tuna salad 🍋
- Ease of prep: Quick and easy to make, though a few noted mashing chickpeas took extra time
- Suggestions: Consider adding crunch with red onion, bell pepper, or jalapeños; some enjoyed adding cheese or avocado
- Leftovers: Makes great leftovers for lunch, though bread may get soggy if assembled too far in advance
- Texture: Surprisingly satisfying texture, even for those wary of chickpeas; some preferred it open-faced for easier eating
Reviews from our home cooks
Fabulous! Everything about this is delicious. A bit time consuming mashing the chickpeas, but so worth that effort.
This sandwich was delicious. The salad tasted like chicken or tuna salad which was great. If I could make one suggestion it would be for less spinach, or to not put spinach on the sandwich at all in order to let the chickpea mix and sauce really shine.
This sandwich was great to make as a batch and then dole out for lunches. Our spinach was wilted, but frankly we didn't miss it. We made the potatoes for a different meal and would definitely make the chickpea salad for lunches again.
Loved how easy this was. I really dislike chicken but love chicken salad sandwiches (Chick Fila's was my fav) and I was so impressed with the fact that this recipe was meat free and still had the same texture and flavor. Next time I may add some pecans! Loved it.
I wasn't sure what to expect with this meal -- but was very pleasantly surprised with the tasty flavor composition. The chickpea texture also didn't irritate me as I sometimes have a texture aversion to some foods.
Loved all of the lemon and bite with the mayo. Adding the miso and mustard is really nice. The buttered thick sourdough and super lemony and salty spinach was surprisingly a very nice balance. I just added a bit of red pepper flakes but otherwise would absolutely make again.
Great taste and I make this even if I have to buy my own ingredients. Added more to the salad (diced red onion and chopped red bell pepper). Excellent fries.
I really liked this!! It was restaurant quality fare. For myself, I'll recreate this in the future and swap Greek Yogurt for the mayonnaise to lighten it up a bit. We used the air fryer to roast up the fries and I pan fried the sourdough slices. This was toothsome and very filling. The 2 person serving could easily have made lunch for 4 (half sandwiches & 1 potato each).
Good chickpea sandwiches, almost like a tuna salad the way it's made. One difference is I now always parboil potatoes before roasting them. The only thing I don't like about this meal is it's rather messy to eat.
Kids weren't huge fans and the bread wasn't strong enough to hold the chickpea salad but I thought the taste was great. Would recommend a switch to ciabatta bread or something for these.
