CW34 MOD reamy Chickpea Salad Sandwiches
with Lemony Spinach & Potato Wedges
- Eggs
- Milk
- Soy
- Wheat
Web Description: 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
Salt
Pepper
2 teaspoon
Cooking Oil
¼ teaspoon
Sugar
1 teaspoon
Olive Oil
1 tablespoon
Butter
(Contains: Milk)
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. • Pat chicken* dry with paper towels and season all over with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken; cook until browned and cooked through, 3-5 minutes per side. Turn off heat; transfer to a plate. Wipe out pan.
• 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. • Use pan used for chicken here.
• Spread half the sourdough slices with remaining mayonnaise mixture. • Top remaining sourdough slices 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. • Top remaining sourdough slices with chickpea salad, chicken, and as much spinach as you like. Chicken is fully cooked when internal temperature reaches 165°.
