Creamy Chickpea Salad Sandwiches with Lemony Spinach and Crispy Potato Wedges

These creamy chickpea salad sandwiches are a vegetarian twist on the classic deli favorite. Mashed chickpeas are mixed with a rich, tangy dressing made from mayonnaise, sour cream, Dijon mustard and miso sauce, then brightened with fresh dill and scallions. Piled high on toasted sourdough with a heap of lemony spinach, every bite is creamy, crunchy and utterly satisfying.

But we didn’t stop there-crispy potato wedges seasoned with a special fry seasoning join the plate for a hearty, complete meal. Whether you’re a longtime vegetarian or just looking for a meatless Monday option, these sandwiches deliver big flavor and texture. Ready in under 30 minutes, they’re perfect for a quick weeknight dinner that feels like a treat.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit ChickpeasView ingredient guideLike ingredientDislike ingredient

0.5 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

2.5 ounce SpinachView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

4 slice Sourdough BreadView ingredient guideLike ingredientDislike ingredient

1 unit Miso Sauce ConcentrateView ingredient guideLike ingredientDislike ingredient

4 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

0.25 ounce DillView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

0.25 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. Wash and dry produce. Cut potatoes into ½-inch-thick wedges. Toss on a baking sheet with a large drizzle of oil, half the Fry Seasoning (all for 4 servings), salt and pepper. Roast on top rack until browned and tender, 20-25 minutes.
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.
3. In a small bowl, combine mayonnaise, sour cream, mustard, miso sauce concentrate, garlic powder, ¼ tsp sugar (½ tsp for 4 servings) and a squeeze of lemon juice. Season with salt and pepper.
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-packed bites!). Stir in scallions, half the mayonnaise mixture, as much dill as you like and lemon juice to taste. Season with salt and pepper.
5. Melt 1 TBSP butter in a large pan over medium heat. Add sourdough slices; toast until golden brown, 2-3 minutes per side. (Work in batches if necessary, adding more butter for each batch.) In a second medium bowl (large bowl for 4 servings), toss spinach with a drizzle of olive oil, a squeeze of lemon juice, salt and pepper.
6. Spread half the sourdough slices with remaining mayonnaise mixture. Top remaining sourdough slices 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.

Recipe Tips

FAQ

Can I make this recipe vegan?

Yes, substitute the mayonnaise and sour cream with vegan versions and use a plant-based butter for toasting the bread. The rest of the ingredients are already plant-based.

Can I use canned chickpeas?

Yes, the recipe calls for one unit of chickpeas, which is typically a 15-ounce can. Drain and rinse them before using.

What can I use instead of miso sauce concentrate?

You can substitute with 1 tablespoon of white miso paste mixed with a teaspoon of water or simply omit it and add a bit more salt and mustard to taste.