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.
Reviews from our home cooks
Used Lawry's not table salt, and put butter on the toasts. Did not allocate mayo mixture just put it all into the chickpeas. I think they might have been dry if I followed as written. The chickpea salad alone is meh. (I think the pesto is less green than I'd prefer but it's acceptable). With bread and spinach the food becomes pretty decent. I recommend doing open-faced sandwich (bread, salad, spinach on top) for ease of eating. Appreciate that its veggie, don't appreciate that its labeled no protein when it's got egg and chickpea.
I wasn't sure if my adult daughter would eat this, but she did, and she ate every bite! The chickpeas in combination with the pesto and the lemon drizzled spinach made a wonderful combination. This recipe has a lot of flavor!
Awesome meal! Can't beat pesto and chick pea combo. I would like it a bit juicier so next time I will add more pesto mayo or lemon juice. Looking forward to seeing it offered again soon.
Didn't get to use the spinach as it didn't hold up well in shipping. It had gotten crushed and was all liquidy and gross. Otherwise, this was quite easy to prepare, it was the most filling of the three meals for this week, and it was super flavorful. Potato seasoning could use a bit more kick, but the sandwich was awesome.
I was so shocked that i liked this, i honestly didn't have high hopes. I'd never had a chickpea sandwich before! But i will for sure be happy when this one comes around again! Delicious!!
Really liked the easy of putting this meal together and the tastiness! The potatoes seasoning was the bomb! It felt great eating such a healthy meal. The only "downer" was the sandwiches ended up a tad mushy and very messy - ingredients continuously fell from sandwiches with nearly every bite.
We actually lightly sauteed the chick peas !! The recipe didnt call for it but it made it have more texture and a nice toasty taste.
Have a soup or salad as the side. The potatoes were great, but makes for a very starchy meal.
We actually didn't fire up the oven for the potatoes because it is just too darned hot right now. We bought some french fries. But the sandwiches were outstanding!!! Loved them.
Great recipe. Doesn't need all the salt it calls for. Also would have loved vegan mayo to give this a vegan option
