Egg & Chickpea Salad Sandwiches
with oregano roasted potatoes and pickles
This egg salad gets a little bulk from fiber-filled garbanzo beans and a creamy nutty flavor from tahini. Sandwiched with refreshing lettuce, tomatoes, and pickles, you've got a perfect light dinner.
Smarts: If you can't find tahini, scoop in some Dijon.
Smarts: If you can't find tahini, scoop in some Dijon.
Proteins
Cuisines
Ingredients
Egg & Chickpea Salad Sandwiches:
- Eggs - 8
- Parsley - 2 Tbsp , chopped
- Garlic - 3 cloves , minced
- Garbanzo beans - 1 cup , drained and rinsed
- Mayonnaise - 6 Tbsp
- Tahini - 1 1/2 Tbsp
- Lemon juice - 2 tsp
- Tomatoes, large - 1 , sliced
- Romaine lettuce - 2 leaves
- Sandwich bread - 8 slices ((Lighter option - use 4 slices and serve open-face))
- Pickles - 4
Roasted Oregano Potatoes:
- New or red potatoes - 1 1/2 lbs , quartered
- Dried oregano - 1/2 tsp
- Cooking oil - 1 1/2 Tbsp
- Salt and pepper - to taste
Nutrition Facts
Amount Per Serving
Calories
624
Just a moment...
% Daily Value
Total Fat
25g
39%
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Saturated Fat
6g
28%
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Trans Fat
0g
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Cholesterol
377mg
126%
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Sodium
1763mg
73%
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Total Carbohydrate
76g
25%
Just a moment...
Dietary Fiber
8g
30%
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Sugars
10g
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Protein
27g
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Prep
- Hard boil eggs - Cover eggs by 1” / 2.5 cm of water. Salt generously and then bring to a boil. Once water has reached a boil, take it off the heat and just let it sit for 11 minutes. Crack eggs before serving. (Can be done up to 3 days ahead)
- Potatoes - Quarter. Skip to ‘Make’ step #1 before returning to prep.
- Parsley / Garlic - Prep as directed. (Can be done up to 3 days ahead)
- Make egg salad - Drain and rinse beans. Rough chop beans and eggs and mix in mayo (or sub plain yogurt), tahini, parsley, garlic, and lemon juice. Season to taste with salt and pepper.
- Tomatoes / Romaine - Prep for sandwich toppings.
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Make
- Heat oven to 500F / 260C degrees. Spread potatoes out into one even layer on a sheet pan. Cover tightly with foil and ‘steam’ for 10 minutes.
- After potatoes have steamed for ~10 minutes, remove foil and toss potatoes with oregano and cooking oil. Return to oven and roast for another 10 to 12 minutes, until golden and crispy on the outside. Salt and pepper right out of the oven.
- Toast bread.
- Assemble sandwiches by layering egg and garbanzo bean salad, tomatoes, and romaine. Enjoy with pickles and herb roasted potatoes!
Nutrition Facts
Amount Per Serving
Calories
624
Just a moment...
% Daily Value
Total Fat
25g
39%
Just a moment...
Saturated Fat
6g
28%
Just a moment...
Trans Fat
0g
Just a moment...
Cholesterol
377mg
126%
Just a moment...
Sodium
1763mg
73%
Just a moment...
Total Carbohydrate
76g
25%
Just a moment...
Dietary Fiber
8g
30%
Just a moment...
Sugars
10g
Just a moment...
Protein
27g
Just a moment...
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