Chickpea Salad Stuffed Sandwiches.
ACE® elevates concepts across the menu.
Ingredients.
INGREDIENTSFor Sandwiches1 package of ACE Bakery® Ciabatta Pezzetti Duo Rolls1 14-oz can chickpeas, drained, rinsed, set aside to dry⅓ cup chopped celery¼ cup chopped scallions6 small cornichons, chopped2 tbsp. chopped fresh dill2 tbsp. lemon juice, plus 1 tsp. zest1 tbsp. mayo or veganaise1 tsp. Dijon mustard1 tsp. capers1 small clove of garlic¼ cup thinly sliced radishes¼ cup pickled red onions4 iceberg lettuce leavesFreshly ground black pepper.
Instructions.
INSTRUCTIONS1. 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.
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