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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
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
Salt
Pepper
Olive Oil
Butter
(Contains Milk)
• 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.
• 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.
• 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.)
• 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.