Creamy Pesto Chickpea Salad Sandwiches
with Lemony Spinach & Potato Wedges
- Soy
- Wheat
- Milk
- Eggs
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.
Ingredients
1 unit
Chickpeas
½ tablespoon
Fry Seasoning
12 ounce
Potatoes
2.5 ounce
Spinach
1 unit
Lemon
4 slice
Sourdough Bread
(Contains: Soy, Wheat)
4 tablespoon
Pesto
(Contains: Milk)
4 tablespoon
Mayonnaise
(Contains: Eggs)
2 unit
Scallions
¼ ounce
Dill
Not included in your delivery
teaspoon (tsp)
Salt
2 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black 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, pesto, 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 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.
• 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.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the lemony chickpea and pesto combo, though some found it bland; adding extra herbs or seasoning boosted flavor 🍲.
- Ease of prep: Quick and simple to make, with some finding it a bit messy to eat; consider serving open-faced or as a wrap.
- Suggestions: Try adding tomatoes or shredded carrots for crunch; some preferred less pesto or mayo for a lighter taste.
- Portions: Several found it filling, while others wanted more protein or felt it was too carb-heavy with the potatoes.
- Texture: Some enjoyed the mashed chickpeas, while others preferred them whole or lightly sautéed for more texture.
