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Creamy Chickpea Salad Sandwiches

Creamy Chickpea Salad Sandwiches

with Lemony Spinach & Potato Wedges

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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:EggsMilkSoyWheat

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

Total Time30 minutes
Prep Time10 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

12 ounce

Potatoes

1 tablespoon

Fry Seasoning

1 unit

Lemon

1 unit

Chickpeas

2 unit

Scallions

¼ ounce

Dill

4 tablespoon

Mayonnaise

(ContainsEggs)

1.5 tablespoon

Sour Cream

(ContainsMilk)

2 teaspoon

Dijon Mustard

1 unit

Miso Sauce Concentrate

(ContainsSoy)

1 teaspoon

Garlic Powder

4 slice

Sourdough Bread

(ContainsSoy, Wheat)

2.5 ounce

Spinach

Not included in your delivery

¼ teaspoon

Sugar

2 teaspoon

Cooking Oil

1 teaspoon

Olive Oil

1 tablespoon

Butter

(ContainsMilk)

Kosher Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ 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
Utensilsarrow down iconarrow down icon
Baking Sheet
Strainer
Paper Towel
Small Bowl
Medium Bowl
Potato Masher
Large Pan
Instructionsarrow up iconarrow up icon
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1

• 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.

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.

3

• 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.

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.

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.

6

• 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.