Creamy Chickpea Salad & Bacon Sandwiches
with Lemony Spinach & Potato Wedges
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 creamy pesto mayo, dill, lemon juice, and scallions for a flavorful filling that’s piled 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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
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)
4 slice
Sourdough Bread
(Contains Soy, Wheat)
2.5 ounce
Spinach
4 tablespoon
Pesto
(Contains Milk)
4 ounce
Bacon
Not included in your delivery
2 teaspoon
Cooking Oil
1 teaspoon
Olive Oil
1 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
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, 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.
• Spread half the sourdough slices with remaining pesto mayo. • 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.
Add bacon to sandwiches along with chickpea salad.
Bacon is fully cooked when internal temperature reaches 145°.
