---
title: Creamy Pesto Chickpea Salad Sandwiches
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/creamy-pesto-chickpea-salad-sandwiches-647f3f6d02d358ae80bae3e7
servings: 2
prep time: 10 minutes
cook time: 20 minutes
time required: 30 minutes
difficulty: Easy
allergens: [Soy, Wheat, Milk, Eggs]
tags: [Veggie, Sandwiches, Quick, Vegetarian]
rating: 4.0
rating_count: 649
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: Many loved the lemony chickpea and pesto combo
  - theme: Ease of prep
    text: Quick and simple to make
image: "https://images.recipes.furrysalamander.com/creamy-pesto-chickpea-salad-sandwiches.avif"
---

Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. Cut @potatoes{2%medium} into 1/2-inch-thick wedges. Toss on a #baking sheet{} with a drizzle of @cooking oil{1%tbsp}, half the @fry seasoning{1%tsp}, @salt{1%pinch}, and @black pepper{1%pinch}. Roast on top rack until browned and tender ~{20%minutes}.

Meanwhile, quarter @lemon{1%unit}. Drain and rinse @chickpeas{2%cans} and pat dry with paper towels. Trim and thinly slice @scallions{2%unit}. Pick @dill{1%tbsp} fronds from stems and finely chop.

In a #small bowl{}, combine @mayonnaise{2%tbsp}, @pesto{2%tbsp}, 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. Stir in scallions, half the pesto mayo, as much dill as you like, and lemon juice to taste. Season with salt and pepper.

Melt @butter{1%tbsp} in a #large pan{} over medium heat. Add @sourdough bread{4%slices} 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{2%cups} with a drizzle of cooking oil, a squeeze of lemon juice, salt, and pepper.

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.