Creamy Pesto Chickpea Salad Sandwiches

Name: Creamy Pesto Chickpea Salad Sandwiches with Lemony Spinach & Potato Wedges
Yield: 2 servings
Cuisine: Italian
Ingredients: 1 Chickpeas; 1/2 tbsp Fry Seasoning; 12 oz Potato; 2 1/2 oz Spinach; 1 Lemon; 4 slice Bread; 4 tbsp Pesto; 4 tbsp Mayonnaise; 2 unit Scallions; 1/4 oz Dill; tsp Salt, tsp; 2 tsp Cooking Oil, tsp; 1 tbsp Butter, tbsp; tsp Black Pepper, tsp

with Lemony Spinach & Potato Wedges

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 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.

Italian

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1 Chickpeas
1/2 tbsp Fry Seasoning
12 oz Potato
2 1/2 oz Spinach
1 Lemon
4 slice Bread
4 tbsp Pesto
4 tbsp Mayonnaise
2 unit Scallions
1/4 oz Dill
tsp Salt, tsp
2 tsp Cooking Oil, tsp
1 tbsp Butter, tbsp
tsp Black Pepper, tsp

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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.
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, pesto, 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 pesto mayo, 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 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.

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