Green Goddess Chickpea Salad Sandwiches

🥘 Ingredients

• arugula
  2 c
• black pepper
  1 tsp
• butter
  1 tbsp
• chickpeas
  15 oz
• green goddess dressing
  2 tbsp
• lemon
  1 unit
• mayonnaise
  2 tbsp
• olive oil
  1 tbsp
• parmesan cheese
  2 tbsp
• salt
  1 tsp
• sourdough bread
  4 slices
• tomato
  1 unit

🍳 Cookware

• medium bowl
• large pan
• second medium bowl

1. 

   1

   chickpeas lemon sourdough bread tomato arugula mayonnaise parmesan cheese green goddess dressing butter olive oil salt black pepper

   chickpeas: 15 oz, lemon: 1 unit, sourdough bread: 4 slices, tomato: 1 unit, arugula: 2 c, mayonnaise: 2 tbsp, parmesan cheese: 2 tbsp, green goddess dressing: 2 tbsp, butter: 1 tbsp, olive oil: 1 tbsp, salt: 1 tsp, black pepper: 1 tsp
2. 

   2

   Wash and dry produce. Drain and rinse chickpeas; pat dry with paper towels. Quarter lemon. Slice tomato into ¼-inch-thick rounds; season with a pinch of salt and black pepper.
3. 

   3

   Place chickpeas in a medium bowl and mash with a potato masher or fork until about half are smooth, leaving some larger pieces for texture. Stir in mayonnaise, green goddess dressing, and juice from 1 lemon wedge. Taste and season with ¼ tsp salt, pepper, and more lemon juice if desired. Set aside.
4. 

   4

   Melt butter in a large pan over medium heat. Add sourdough bread slices; toast until golden brown ⏱️ 2 minutes per side. Work in batches if necessary, adding more butter between batches.
5. 5

   In a second medium bowl , toss arugula with parmesan cheese, a drizzle of olive oil, juice from 1 lemon wedge, salt, and pepper.
6. 6

   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.