---
title: Creamy Chickpea Salad Sandwiches
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/creamy-chickpea-salad-sandwiches-64ca9911246382b42dacd08c
servings: 2
prep time: 10 minutes
cook time: 20 minutes
time required: 30 minutes
difficulty: Easy
allergens: [Eggs, Milk, Soy, Wheat]
tags: [Veggie, Vegetarian, Quick, Sandwich]
rating: 4.5
rating_count: 38
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: Many loved this tasty veggie option, with some surprised by how much they enjoyed the unique combination
  - theme: Ease of prep
    text: Customers found this recipe easy to make, perfect for trying something new and different
image: "https://images.recipes.furrysalamander.com/Bean%20And%20Legume%20Recipes/Chickpeas/creamy-chickpea-salad-sandwiches.avif"
---
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. Cut @potatoes{1.5%lbs} into ½-inch-thick wedges. Toss on a #baking sheet{} with a large drizzle of @cooking oil{2%tbsp}, half the @fry seasoning{1%packet}, salt, and pepper. Roast on top rack until browned and tender ~{25%minutes}.

Meanwhile, quarter @lemon{1%unit}. Drain and rinse @chickpeas{15%oz}; pat dry with paper towels. Trim and thinly slice @scallions{1%bunch}. Pick @dill{1%bunch} fronds from stems; finely chop fronds. Trim and halve @asparagus{1%bunch} lengthwise.

In a #small bowl{}, combine @mayonnaise{2%tbsp}, @sour cream{2%tbsp}, @dijon mustard{1%tsp}, @miso sauce concentrate{2%tbsp}, @garlic powder{1%tsp}, ¼ tsp @sugar{1%tsp}, and a squeeze of lemon juice. Season with salt and pepper.

Place chickpeas in a #medium bowl{} and mash with a potato masher or fork until about half the chickpeas are smooth (leave some larger pieces for texture). Stir in scallions, half the mayonnaise mixture, as much dill as you like, and lemon juice to taste. Season with salt and pepper.

Melt 1 TBSP @butter{1.5%tbsp} in a #large pan{} over medium heat. Add @sourdough bread{4%slices}; toast until golden brown, ~{3%minutes} per side. Work in batches if necessary, adding more butter for each batch. In a second medium bowl, toss @spinach{3.5%oz} with a drizzle of @olive oil{2%tbsp}, a squeeze of lemon juice, salt, and pepper.

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.