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Creamy Chickpea Salad & Bacon Sandwiches
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Creamy Chickpea Salad & Bacon Sandwiches

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.

Allergens:
Eggs
Soy
Wheat
Milk

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)

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

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Nutrition Values

/ per serving
Calories1370 kcal
Fat86 g
Saturated Fat21 g
Carbohydrate132 g
Sugar12 g
Dietary Fiber12 g
Protein29 g
Cholesterol75 mg
Sodium2080 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
Large Pan
Medium Bowl
Potato Masher

Instructions

Roast Potatoes
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.

Prep
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.

Make Pesto Mayo
3

• 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.

Make Chickpea Salad
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 pesto mayo, as much dill as you like, and lemon juice to taste. Season with salt and pepper.

Toast Bread & Toss Spinach
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.

Use pan used for bacon here.

Assemble & Serve
6

• 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°.

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