Chickpea Salad Stuffed Sandwiches

INGREDIENTS

For Sandwiches

1 package of ACE Bakery® Ciabatta Pezzetti Duo Rolls
1 14-oz can chickpeas, drained, rinsed, set aside to dry
⅓ cup chopped celery
¼ cup chopped scallions
6 small cornichons, chopped
2 tbsp. chopped fresh dill
2 tbsp. lemon juice, plus 1 tsp. zest
1 tbsp. mayo or veganaise
1 tsp. Dijon mustard
1 tsp. capers
1 small clove of garlic
¼ cup thinly sliced radishes
¼ cup pickled red onions
4 iceberg lettuce leaves
Freshly ground black pepper

INSTRUCTIONS

1. In a medium bowl, combine the chickpeas, celery, scallions, cornichons, garlic, dill, lemon juice and zest, mayo, Dijon mustard, capers and several grinds of pepper. Mash with a potato masher. Add salt or pepper according to taste. Set aside and chill in the fridge.

2. In a blender, combine avocado, almond milk, lemon juice, dill, salt and several grinds of pepper. Blend until creamy. You can add more almond milk if needed to cream it together.

3. In a preheated 400°F oven, bake ACE® Ciabatta Pezetti Duo Rolls for 4 minutes until warmed through and lightly crisp. Cool 5 minutes before serving.

4. Break open ACE® Ciabatta Pezzetti Duo Rolls along the seam, and gently create a pocket. Spread each roll interior with avocado dill sauce, a spoonful of chickpea salad and top with radishes and pickled red onions.

TIP: For your picnic, you can either bring all ingredients separately and assemble them while enjoying the outdoors or preassemble them at home and wrap each roll in plastic wrap to preserve.

See Details

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