Mashed Chickpea Melts
with roasted baby carrots
This easy meal comes together with pantry staples, making it a great "anytime" dinner. A different version of this meal last appeared in 2019.
Smarts: Prep the ingredients ahead for a mostly hands-off meal, or to speed things along, get the sandwiches ready while the carrots roast.
Ingredients
- Celery - 1 stalk , chopped
- Pickles, any type (opt) - 1 Tbsp , chopped (sub pickle relish)
- Green onions - 1 stalk , chopped; white and green parts combined
- Beans, garbanzo (14 oz / 397 g) - 2 cans , drained and rinsed
- Mayonnaise - 1/4 cup
- Mustard, Dijon - 1 tsp
- Lemon juice - 1 tsp
- Bread, sandwich - 8 slices
- Cheese, provolone - 4 slices (sub any sliced cheese)
- Baby carrots - 1 1/2 lbs
- Oil, cooking - 1 Tbsp
- Honey - 2 tsp
- Lemon juice - 2 tsp
Prep
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Celery / Pickles - (If prepping right before cooking, get oven heating first.) Prep as directed and store separately. (Can be done up to 5 days ahead)
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Green onions - Prep as directed. (Can be done up to 3 days ahead)
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Make chickpea salad - Drain and rinse beans. Transfer to a mixing bowl and mash with a potato masher or fork. To beans, add celery, pickles, green onions, mayonnaise, mustard, and lemon juice (portion for chickpeas). If you would like it to be creamier, add some additional mayonnaise. Taste and season with some salt and pepper. (Can be done up to 3 days ahead)
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Pre-cook carrots - Place carrots in a microwave-safe bowl and cover with a layer of damp paper towels. Microwave carrots on high for 3-4 minutes to get them started cooking.
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Make
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Heat oven to 400F / 204C degrees.
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Toss baby carrots with cooking oil, honey, and some salt and pepper and spread out on a baking sheet. Roast until carrots are tender and golden, 20 to 30 minutes.
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While carrots roast, place bread in a single layer on a sheet pan. Transfer to the oven and bake until bread is lightly toasted, 3 to 4 minutes.
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Top toasted bread with chickpea salad. Tear cheese in half and top each piece of bread with 1/2 a slice of cheese.
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When carrots are nearly done, transfer sandwiches to the oven and bake until everything is heated through and cheese is melted and bubbly, 5-7 minutes (you can also broil them for a minute or two if you'd like the cheese browned).
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When carrots are finished roasting, remove from the oven and toss with lemon juice (portion for carrots).
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Serve chickpea melts with roasted carrots on the side. Enjoy!
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