Green Goddess Chickpea Sandwiches
with Garlic Roasted Carrot Fries
- 4 carrots
- 1 tsp garlic powder
- 1 shallot
- 1 lemon
- 13.4 oz chickpeas
- ¼ oz tarragon
- 3 tbsp Follow Your Heart Soy Free Vegenaise
- 2 oz baby arugula
- 2 tbsp capers
- 2 ciabatta bread
- 2 tbsp olive oil*
- Salt and pepper*
- *Not Included
- For full ingredient list, see Nutrition
- Baking sheet
Preheat the oven to 425°F. Peel the carrots and cut into 4 inch long sticks (you want a fry shape). Add to a baking sheet and toss with 2 tsp olive oil, garlic powder, salt, and pepper. Bake fries until tender and brown in places, about 10 to 15 minutes.
Peel and mince the shallot. Halve the lemon. Drain, rinse, and dry the chickpeas and add to a large bowl. Pull the tarragon leaves from the stems by running your thumb and first finger down the stem.
In a blender, combine 2 tbsp lemon juice, tarragon leaves, Vegenaise, just half of the baby arugula, and a pinch of salt and pepper. Blend green goddess dressing until smooth.
Mash the chickpeas with the back of a fork. Add the minced shallot, green goddess dressing, and capers to the mashed chickpeas and stir to combine. Taste and adjust the seasoning with salt and pepper as necessary.
Halve the ciabatta rolls lengthwise, brush each half with 1 tsp olive oil, and place in the oven to toast, about 3 to 4 minutes.
Spread the green goddess chickpea salad onto two toasted ciabatta halves. Top with the remaining baby arugula. Serve with a side of garlic roasted carrot fries. Bon appétit!