Good Eggs Meal Kits
Chickpea Salad Sandos with Pea Shoots & Tahini
Product Details
No sad desk lunch here! These plant-based sandwiches are packed with protein and flavor. A salad of smashed chickpeas with creamy tahini vinaigrette, scallions for crunch and garlic for a kick of heat is the perfect filling for a toasted baguette. You can make the salad ahead of time and load up sandwiches throughout the week, and they also travel well in lunchboxes.
Contains: wheat, sesame.
What You Get
Garlic
Scallions
Chickpeas
Tahini dressing
Par-baked baguettes
Pea shoots
What You'll Need
Salt & freshly ground pepper
Mayo (optional)
Step 1
Preheat the oven to 375°F. Chop 2 cloves of garlic. Slice a large handful of scallions. Rinse and drain both cans of chickpeas. Combine the scallions, garlic, chickpeas, and the tahini dressing in a bowl. Stir to combine, smashing some of the chickpeas as you stir. Season with salt and pepper.
Step 2
Cut the baguettes in half and then split lengthwise and slide into the oven to toast until golden, 8-10 minutes. Spread half of each baguette with mayo, if using. Top with the chickpea salad. Sprinkle with a generous pinch of the pea shoots, and serve.
