Crispy Bacon Chickpea Salad Sandwiches with Roasted Potato Wedges
A hearty sandwich featuring creamy mashed chickpeas mixed with fresh herbs and tangy pesto mayo, crispy bacon strips, and lemony spinach on golden toasted sourdough. The roasted potato wedges seasoned with fry seasoning make a perfect crispy side. This satisfying meal combines protein-rich chickpeas with smoky bacon for a filling lunch or dinner that brings together fresh flavors and comforting textures.
Ingredients
- 12 ounce Potatoes, cut into 1/2-inch wedges
- 1 tablespoon Fry Seasoning
- 1 unit Lemon, quartered
- 1 unit Chickpeas, drained and rinsed
- 2 unit Scallions, trimmed and thinly sliced
- ¼ ounce Dill, fronds picked and chopped
- 4 tablespoon Mayonnaise
- 4 slice Sourdough Bread
- 2 ½ ounce Spinach
- 2 teaspoon Cooking Oil
- 1 teaspoon Olive Oil
- 1 tablespoon Butter
- Salt, to taste
- Pepper, to taste
- 4 tablespoon Pesto
- 4 ounce Bacon
Instructions
- 1
Preheat oven to 425 degrees with rack in top position
- 2
Cut potatoes into 1/2-inch wedges and toss with oil, half the fry seasoning, salt, and pepper on baking sheet
- 3
Roast potatoes on top rack until browned and tender
- 4
Quarter lemon, drain and rinse chickpeas, slice scallions, and chop dill fronds
- 5
Combine mayonnaise, pesto, and lemon juice in small bowl and season
- 6
Cook bacon in large dry pan over medium-high heat until crispy, then transfer to paper towel-lined plate
- 7
Mash chickpeas in medium bowl until half are smooth, leaving some pieces for texture
- 8
Stir scallions, half the pesto mayo, dill, and lemon juice into chickpeas and season
- 9
Toast sourdough slices in butter until golden brown on both sides
- 10
Toss spinach with olive oil, lemon juice, salt, and pepper
- 11
Spread remaining pesto mayo on half the bread slices
- 12
Fill sandwiches with chickpea salad, bacon, and spinach, then close and cut diagonally
- 13
Serve sandwiches with potato wedges and remaining spinach
Tips
Leave some chickpea pieces unmashed for better texture in the salad
Work in batches when toasting bread if needed, adding more butter for each batch
Use the same pan for bacon and spinach to save on cleanup
Good to Know
Assembled sandwiches best eaten immediately. Chickpea salad keeps 2-3 days refrigerated.
Make chickpea salad and cook bacon up to 1 day ahead. Assemble sandwiches just before serving.
Serve immediately while bread is crispy and potatoes are hot.
Common Mistakes
Don't overmash chickpeas to avoid mushy texture
Watch bacon closely to avoid burning
Toast bread just before assembly to prevent sogginess
Substitutions
Gluten-Free Swaps
General Alternatives
FAQ
Can I make this vegetarian?
Yes, simply omit the bacon or substitute with crispy tempeh or mushroom bacon for similar texture and smoky flavor.
What if I don't have pesto?
Mix mayonnaise with minced garlic, lemon juice, and chopped fresh basil or use any herb-based spread you prefer.
How long will the chickpea salad keep?
The chickpea salad stays fresh in the refrigerator for 2-3 days in an airtight container.