Creamy Chickpea Salad Sandwiches

🥘 Ingredients

• asparagus
  1 bunch
• butter
  1.5 tbsp
• chickpeas
  15 oz
• cooking oil
  2 tbsp
• dijon mustard
  1 tsp
• dill
  1 bunch
• fry seasoning
  1 packet
• garlic powder
  1 tsp
• lemon
  1 unit
• mayonnaise
  2 tbsp
• miso sauce concentrate
  2 tbsp
• olive oil
  2 tbsp
• potatoes
  1.5 lbs
• scallions
  1 bunch
• sour cream
  2 tbsp
• sourdough bread
  4 slices
• spinach
  3.5 oz
• sugar
  1 tsp

🍳 Cookware

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

1. 

   1

   Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. Cut potatoes into ½-inch-thick wedges. Toss on a baking sheet with a large drizzle of cooking oil , half the fry seasoning , salt, and pepper. Roast on top rack until browned and tender ⏱️ 25 minutes .

   potatoes: 1.5 lbs, cooking oil: 2 tbsp, fry seasoning: 1 packet
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. Trim and halve asparagus lengthwise.

   lemon: 1 unit, chickpeas: 15 oz, scallions: 1 bunch, dill: 1 bunch, asparagus: 1 bunch
3. 

   3

   In a small bowl , combine mayonnaise , sour cream , dijon mustard , miso sauce concentrate , garlic powder , ¼ tsp sugar , and a squeeze of lemon juice. Season with salt and pepper.

   mayonnaise: 2 tbsp, sour cream: 2 tbsp, dijon mustard: 1 tsp, miso sauce concentrate: 2 tbsp, garlic powder: 1 tsp, sugar: 1 tsp
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 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.
5. 

   5

   Melt 1 TBSP butter in a large pan over medium heat. Add sourdough bread ; 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 with a drizzle of olive oil , a squeeze of lemon juice, salt, and pepper.

   butter: 1.5 tbsp, sourdough bread: 4 slices, spinach: 3.5 oz, olive oil: 2 tbsp
6. 

   6

   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.