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.
Ingredients
370 mL
Chickpeas
1 tbsp
Shawarma Spice Blend
(Contains Sulphites)
170 mL
Roasted Peppers
1 unit
Lemon
1 unit
Garlic, cloves
7 g
Parsley
66 g
Mini Cucumber
160 g
Tomato
28 g
Spring Mix
2 unit
Flatbread
(Contains Wheat)
460 g
Russet Potato
4 tbsp
Plant-Based Mayonnaise
(Contains Mustard)
Not included in your delivery
4.33 tbsp
Oil*
¼ tsp
Pepper*
0.38 tsp
Salt*
¾ tsp
Sugar*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450ËšF. 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.
