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.
Shawarma Spice Blend
Not included in your delivery
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.
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.
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.
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.
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.