Our Plans
Smashed Roasted Pepper and Chickpea Open-Faced Sammies
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Smashed Roasted Pepper and Chickpea Open-Faced Sammies

Smashed Roasted Pepper and Chickpea Open-Faced Sammies

with Roasted Wedges and Zesty Aioli

Find it tricky to make a delicious plant-based sandwich? Look no further! In this creative handheld, the humble chickpea is smashed together with roasted peppers to gain delicious smoky-sweet vibes. Spread that over warm flatbreads, then top it with fresh veggies to create tasty and nutritious 'open-face sammies'. A side of roasted potato wedges dipped in zesty aioli make this a veggie delight!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes


serving amount

370 mL


1 tbsp

Shawarma Spice Blend

(Contains Sulphites)

170 mL

Roasted Peppers

1 unit


1 unit

Garlic, cloves

7 g


66 g

Mini Cucumber

160 g


28 g

Spring Mix

2 unit


(Contains Gluten)

460 g

Russet Potato

4 tbsp

Plant-Based Mayonnaise

(Contains Mustard)

Not included in your delivery

4.33 tbsp


¼ tsp


0.38 tsp


¾ tsp



Nutrition Values

Calories1060 kcal
Fat50 g
Saturated Fat6 g
Carbohydrate134 g
Sugar11 g
Dietary Fiber17 g
Protein24 g
Cholesterol0 mg
Sodium1670 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Measuring Spoons
Small Bowl
Medium Pot
Large Bowl
Potato Masher


Roast potato wedges

Before starting, preheat the oven to 450˚F. Wash and dry all produce. Garlic Guide for Step 5 (dbl for 4 ppl): 1/8 tsp mild, 1/4 tsp medium and 1/2 tsp extra! Cut potatoes into 1/2-inch wedges. Add potatoes and 1 tbsp oil to an unlined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat. Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 24-26 min. (NOTE: For 4 ppl, roast in the middle and bottom of the oven, rotating sheets halfway through.)


Meanwhile, stack flatbreads, then halve crosswise. Using a strainer, drain and rinse chickpeas. Zest, then juice lemon. Peel, then mince or grate garlic. Halve cucumber lengthwise, then cut into 1/4-inch half-moons. Roughly chop parsley. Cut tomatoes into 1/2-inch pieces. Drain roasted red peppers, reserving pepper liquid, then roughly chop.

Cook chickpea filling

Heat a medium pot over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then chickpeas, Shawarma Spice Blend, roasted red peppers and 1/4 tsp garlic. Cook, stirring often, until fragrant, 30 sec. Add reserved pepper liquid. Season with pepper and 1/4 tsp salt (dbl for 4 ppl), then stir to combine. Bring to a simmer. Once simmering, reduce heat to medium. Cook, stirring occasionally, until chickpeas are warmed through and liquid reduces by half, 3-4 min. Remove the pot from heat.

Toast flatbreads and dress veggies

Meanwhile, arrange flatbreads on another unlined baking sheet. (NOTE: For 4 ppl, use 2 unlined baking sheets.) Brush top side of flatbreads with 1 tbsp oil (dbl for 4 ppl). Toast flatbreads in the bottom of the oven until softened, 2-3 min. Add 2 tsp lemon juice, 4 tsp oil and 1/4 tsp sugar (dbl all for 4 ppl) to a large bowl. Season with salt and pepper, to taste, then whisk to combine. Add cucumbers, tomatoes and spring mix, then toss to combine.

Finish chickpea filling and make zesty aioli

Using a potato masher, mash chickpeas in the pot until half are mashed. Add parsley. Season with pepper, to taste, then stir to combine. Set aside. Add mayo, lemon zest, 2 tsp lemon juice, 1/2 tsp sugar (dbl both for 4 ppl) and 1/4 tsp garlic to a small bowl. (NOTE: Reference garlic guide.) Season with salt and pepper, to taste, then stir to combine.

Finish and serve

Spread chickpea filling over oiled sides of flatbreads, then top with dressed veggies. Divide open-faced sammies and potato wedges between plates. Serve zesty aioli alongside for dipping.