Green Goddess Chickpea Salad Sandwiches

🥘 Ingredients

• Green Goddess dressing
  4 oz
• Parmesan cheese
  6 tbsp
• arugula
  4 oz
• butter
• chickpeas
  2 unit
• lemon
  2 unit
• mayonnaise
  4 tbsp
• olive oil
• paper towels
• pepper
• salt
• sourdough bread
  8 slice
• tomato
  2 unit

🍳 Cookware

• medium bowl
• potato masher
• large pan
• medium bowl

1. 

   1

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

   chickpeas: 2 unit, paper towels, lemon: 2 unit, tomato: 2 unit, salt, pepper
2. 

   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 mayonnaise and 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.

   mayonnaise: 4 tbsp, Green Goddess dressing: 4 oz, salt, pepper
3. 

   3

    Melt butter in a large pan over medium heat. Add sourdough bread ; 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 , toss arugula with Parmesan cheese , 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 lemon wedges.)

   butter, sourdough bread: 8 slice, arugula: 4 oz, Parmesan cheese: 6 tbsp, olive oil, salt, pepper
4. 

   4

    Divide chickpea salad between half the toasted bread slices. Top with tomato. Close to form sandwiches. Halve on a diagonal. Divide sandwiches and salad between plates. Serve with remaining lemon wedges on the side.