Vegan Chickpea Salad Sandos

🥘 Ingredients

• Fry Seasoning
  1 tbsp
• black pepper
  1 tsp
• chickpeas
  2 unit
• cooking oil
  2 tsp
• garlic powder
  2 tsp
• guacamole
  1 c
• lemon
  1 unit
• olive oil
  4 tsp
• parsley
  ½ oz
• potatoes
  24 oz
• salt
  1 tsp
• scallions
  4 unit
• sourdough bread
  8 slice
• tomato
  2 unit

🍳 Cookware

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

1. 

   1

   Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. Cut potatoes into ½-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: 1 tsp, black pepper: 1 tsp
2. 

   2

   While potatoes roast, drain and rinse chickpeas ; pat dry with paper towels. Trim and thinly slice scallions (greens only, save whites for another use). Finely chop parsley . Quarter lemon . Thinly slice tomato into rounds; season with salt and pepper.

   chickpeas: 2 unit, scallions: 4 unit, parsley: ½ oz, lemon: 1 unit, tomato: 2 unit
3. 

   3

   Place chickpeas in a medium bowl and mash with a potato masher or fork until about half the chickpeas are smooth. Add scallion greens, parsley, guacamole , garlic powder , a large drizzle of olive oil , and as much lemon juice as you like. Season generously with salt and pepper. Stir until combined.

   guacamole: 1 c, garlic powder: 2 tsp, olive oil: 4 tsp
4. 

   4

   Brush each side of sourdough bread with a drizzle of olive oil. Heat a large pan over medium-high heat. Add bread; toast until golden brown, 2-3 minutes per side (work in batches for 4 servings, adding more olive oil between batches as needed).

   sourdough bread: 8 slice
5. 

   5

   Top half the toasted sourdough with chickpea salad and seasoned tomato. Close sandwiches and halve on a diagonal.
6. 

   6

   Divide sandwiches and potato wedges between plates. Serve.