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
What You'll Need
Salt & freshly ground pepper
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.
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.