Vegan Chickpea Salad Sandos

🥘 Ingredients

• black pepper
  1 tsp
• chickpeas
  1 can
• cooking oil
  2 tbsp
• fry seasoning
  1 unit
• garlic powder
  1 tsp
• guacamole
  ½ cup
• lemon
  1 unit
• olive oil
  2 tbsp
• parsley
  1 bunch
• potatoes
  2 unit
• salt
  1 tsp
• scallions
  3 unit
• sourdough bread
  4 slices
• tomato
  1 unit

🍳 Cookware

• baking sheet
• medium bowl
• large pan

1. 

   1

   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 , a pinch of salt , and a pinch of black pepper . Roast on the top rack until browned and tender ⏱️ 20 minutes .

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

   2

   While potatoes roast, drain, rinse, and pat dry chickpeas . Trim and thinly slice scallions greens. Finely chop parsley . Quarter lemon . Thinly slice tomato into rounds and season with salt and pepper.

   chickpeas: 1 can, scallions: 3 unit, parsley: 1 bunch, lemon: 1 unit, tomato: 1 unit
3. 

   3

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

   guacamole: ½ cup, garlic powder: 1 tsp, olive oil: 2 tbsp
4. 

   4

   Brush each side of sourdough bread with a drizzle of olive oil. Heat a large pan over medium-high heat. Add bread and toast until golden brown ⏱️ 2 minutes per side.

   sourdough bread: 4 slices
5. 

   5

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

   6

   Divide sandwiches and potato wedges between plates. Serve immediately.