Green Goddess Chickpea Salad Sandwiches
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Green Goddess Chickpea Salad Sandwiches

Green Goddess Chickpea Salad Sandwiches

with Arugula-Parmesan Salad

Brimming with savory herbs and bright lemon, this hearty vegetarian sandwich is welcome on our table any time! You'll toss mashed chickpeas in a lemony green goddess dressing and load onto buttery toasted sourdough bread with slices of juicy tomato. A peppery arugula and Parmesan salad completes this fresh, flavorful meal.

Tags:
Veggie
Fiber Smart
Quick
Allergens:
Soy
Wheat
Eggs
Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time20 minutes
Prep Time10 minutes
DifficultyEasy

Ingredients

serving amount

1 unit

Chickpeas

1 unit

Lemon

4 slice

Sourdough Bread

(Contains Soy, Wheat)

1 unit

Tomato

2 ounce

Arugula

2 tablespoon

Mayonnaise

(Contains Eggs)

3 tablespoon

Parmesan Cheese

(Contains Milk)

2 ounce

Green Goddess Dressing

Not included in your delivery

Salt

Pepper

Olive Oil

Butter

(Contains Milk)

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Nutrition Values

/ per serving
Calories750 kcal
Fat41 g
Saturated Fat10 g
Carbohydrate79 g
Sugar14 g
Dietary Fiber9 g
Protein21 g
Cholesterol55 mg
Sodium1470 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

Strainer
Paper Towel
Potato Masher
Medium Bowl
Large Pan

Instructions

Prep
1

• Wash and dry produce. • Quarter lemon. Slice tomato into 1⁄4-inch-thick rounds; season with salt and pepper. Drain and rinse chickpeas; pat dry with paper towels.

Make Green Goddess Chickpea
2

• Place chickpeas in a medium bowl and mash with a potato masher or fork until about half the chickpeas are smooth (leave some larger chickpea pieces for texture- packed bites!). • Stir in mayo, green goddess dressing, and juice from one lemon wedge (two wedges for 4 servings). Taste and season with salt (we used 1⁄4 tsp), pepper, and more lemon juice if desired.

Toast Bread & Toss Salad
3

• Melt 1 TBSP butter in a large pan over medium heat. Add sourdough slices; toast until golden brown, 2-3 minutes per side. TIP: Work in batches if necessary, adding more butter between batches. • In a second medium bowl (large bowl for 4 servings), toss arugula with Parmesan, a drizzle of olive oil, juice from one lemon wedge, salt, and pepper. (For 4, use a large drizzle of olive oil and juice from two wedges.)

Assemble & Serve
4

• Divide green goddess chickpea salad between half the toasted bread slices. Top with tomato. Close to form sandwiches. Halve on a diagonal. • Divide sandwiches and arugula-Parmesan salad between plates in separate sections. Serve with any remaining lemon wedges on the side.