Creamy Pesto Chickpea Salad Sandwiches

🥘 Ingredients

• Fry Seasoning
  1 tbsp
• black pepper
• butter
  1 tbsp
• chickpeas
  2 unit
• cooking oil
  2 tsp
• dill
  1/4 oz
• lemon
  2 unit
• mayonnaise
  1/2 c
• paper towels
• pesto
  1/2 c
• potatoes
  24 oz
• salt
• scallions
  4 unit
• sourdough bread
  8 slice
• spinach
  5 oz

🍳 Cookware

• baking sheet
• small bowl
• medium bowl
• potato masher
• large pan
• medium bowl

1. 

   1

   Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. Cut potatoes into 1/2-inch-thick wedges. Toss on a baking sheet with a large drizzle of cooking oil , half the Fry Seasoning (all for 4 servings), salt , and black pepper . Roast on top rack until browned and tender, ⏱️ 20-25 minutes .

   potatoes: 24 oz, cooking oil: 2 tsp, Fry Seasoning: 1 tbsp, salt, black pepper
2. 

   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.

   lemon: 2 unit, chickpeas: 2 unit, paper towels, scallions: 4 unit, dill: 1/4 oz
3. 

   3

   In a small bowl , combine mayonnaise , pesto , and a squeeze of lemon juice. Season with salt and pepper.

   mayonnaise: 1/2 c, pesto: 1/2 c
4. 

   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. 

   5

   Melt butter in a large pan over medium heat. Add sourdough bread ; 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.

   butter: 1 tbsp, sourdough bread: 8 slice, spinach: 5 oz
6. 

   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.