Creamy Pesto Chickpea Salad Sandwiches

🥘 Ingredients

• black pepper
  1 pinch
• butter
  1 tbsp
• chickpeas
  2 cans
• cooking oil
  1 tbsp
• dill
  1 tbsp
• fry seasoning
  1 tsp
• lemon
  1 unit
• mayonnaise
  2 tbsp
• pesto
  2 tbsp
• potatoes
  2 medium
• salt
  1 pinch
• scallions
  2 unit
• sourdough bread
  4 slices
• spinach
  2 c

🍳 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 produce. Cut potatoes into 1/2-inch-thick wedges. Toss on a baking sheet with a drizzle of cooking oil , half the fry seasoning , salt , and black pepper . Roast on top rack until browned and tender ⏱️ 20 minutes .

   potatoes: 2 medium, cooking oil: 1 tbsp, fry seasoning: 1 tsp, salt: 1 pinch, black pepper: 1 pinch
2. 

   2

   Meanwhile, quarter lemon . Drain and rinse chickpeas and pat dry with paper towels. Trim and thinly slice scallions . Pick dill fronds from stems and finely chop.

   lemon: 1 unit, chickpeas: 2 cans, scallions: 2 unit, dill: 1 tbsp
3. 

   3

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

   mayonnaise: 2 tbsp, pesto: 2 tbsp
4. 

   4

   Place chickpeas in a medium bowl and mash with a potato masher or fork until about half the chickpeas are smooth. 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 and toast until golden brown ⏱️ 2 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 cooking oil, a squeeze of lemon juice, salt, and pepper.

   butter: 1 tbsp, sourdough bread: 4 slices, spinach: 2 c
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.