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Romesco Chickpea Sandwiches with Roasted Vegetables & Lemony Arugula
2 or 4 Serving Dinner

Romesco Chickpea Sandwiches

with Roasted Vegetables & Lemony Arugula

Tags: Less Prep High-Protein Soy-Free
SERVINGS
2 4
PREP & COOK TIME
35 min
CALORIES
720
FAT
26g
CARBOHYDRATES
93g
PROTEIN
27g


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INGREDIENTS

  1. 3 mini sweet peppers, halved, trimmed, and deseeded
  2. 1 red onion, peeled and cut into ½-inch thick rings
  3. 2 Roma tomatoes, quartered
  4. 2 garlic cloves, peeled and minced
  5. 13.4 oz chickpeas, drained and rinsed
  6. 3 oz Romesco sauce
  7. 1 oz vegan mayo
  8. 1 lemon, zested and juiced
  9. 2 oz baby arugula
  10. 2 ciabatta breads, sliced in half
  11. 3 tsp olive oil*
  12. Salt and pepper*
  13. *Not included
  14. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
  15. For full ingredient list, see Nutrition.
Allergens: tree nut (almond), wheat
Tools: Baking sheet
SERVINGS
2 4
PREP & COOK TIME
35 min
CALORIES
720
FAT
26g
CARBOHYDRATES
93g
PROTEIN
27g


Get Recipes Delivered

INSTRUCTIONS

1
Roast the vegetables

Preheat the oven to 450°F. Add pepper, onion, tomato, 2 tsp olive oil, and a pinch of salt and pepper to a baking sheet and toss. Roast in the oven until vegetables are soft and beginning to brown, 10 to 12 minutes. Add just half the garlic to the roasted vegetables and return to the oven until garlic is fragrant, 3 to 5 minutes. (4-serving meal: use 4 tsp olive oil)

2
Make the smashed chickpeas

Add chickpeas to a medium bowl and season with salt and pepper. Using a fork, mash the chickpeas just until they start to stick together and become creamy. Add mayo, lemon zest, just half the lemon juice, and just half the Romesco sauce and mix well.

3
Toast the bread and dress the arugula

Turn the oven to broil, place the ciabatta, cut side up, directly on the top rack of the oven, and toast for 1 to 2 minutes. Add arugula to a medium bowl and sprinkle with salt and pepper. Add remaining lemon juice, remaining garlic, and 1 tsp olive oil and toss to dress the arugula. (4-serving meal: use 2 tsp olive oil) TIP: All broilers are different. Watch carefully to ensure the ciabatta and chickpeas don’t burn.

4
Build the sandwiches and serve

Spread remaining Romesco on the bottom halves of the ciabatta. Divide the smashed chickpeas between sandwiches. Put halves with chickpeas back under the broiler for 1 minute to warm the chickpeas. Top with roasted peppers, tomatoes, onions, and arugula. Close the sandwiches and serve with remaining arugula on the side. Dig in!

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