Creamy Chickpea Salad Sandwiches

Name: Creamy Chickpea Salad Sandwiches with Lemony Spinach & Roasted Asparagus
Yield: 2 servings
Ingredients: 12 oz Potato; 1 tbsp Fry Seasoning; 1 Lemon; 1 Chickpeas; 2 unit Scallions; 1/4 oz Dill; 4 tbsp Mayonnaise; 1 1/2 tbsp Sour Cream; 2 tsp Dijon Mustard; 1 unit Miso Sauce Concentrate; 1 tsp Garlic Powder; 4 slice Bread; 2 1/2 oz Spinach; 1/4 tsp Granulated Sugar; 2 tsp Cooking Oil; 1 tsp Olive Oil; 1 tbsp Butter; Salt; Black Pepper; 6 oz Asparagus

with Lemony Spinach & Roasted Asparagus

By Recipe0 System

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.

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

12 oz Potato
1 tbsp Fry Seasoning
1 Lemon
1 Chickpeas
2 unit Scallions
1/4 oz Dill
4 tbsp Mayonnaise
1 1/2 tbsp Sour Cream
2 tsp Dijon Mustard
1 unit Miso Sauce Concentrate
1 tsp Garlic Powder
4 slice Bread
2 1/2 oz Spinach
1/4 tsp Granulated Sugar
2 tsp Cooking Oil
1 tsp Olive Oil
1 tbsp Butter
Salt
Black Pepper
6 oz Asparagus

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Original Source

www.hellofresh.com

Instructions

6 steps

1

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.

Trim and discard woody bottom ends from asparagus. Swap in asparagus for potatoes; roast until tender and lightly browned, 10-12 minutes. (Save potatoes for another use.)
2

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.
3

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.
4

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.
5

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.
6

Spread half the sourdough slices with remaining mayonnaise mixture.

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.

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