Open-Faced Pesto Chickpea Melts
with Balsamic Dressed Salad
Inspired by the classic Caprese salad, this riff takes the form of an open-faced sandwich, layered with melty mozzarella, zingy basil pesto and chickpeas, for added protein!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit
Ciabatta Roll
(Contains Gluten)
398 mL
Chickpeas
160 g
Tomato
¼ cup
Basil Pesto
(Contains Milk)
125 g
Fresh Mozzarella
(Contains Milk)
56 g
Arugula and Spinach Mix
2 tbsp
Balsamic Glaze
(Contains Sulphites)
Not included in your delivery
3 tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat your broiler to high. Wash and dry all produce. Cut half the tomato into 1/8-inch slices. Cut remaining tomato into 1/2-inch pieces. Pat mozzarella dry with paper towels, then cut into 1/8-inch rounds. Halve rolls. Drain and rinse chickpeas in a strainer, reserving bean liquid.
Add three-quarters of the pesto, three-quarters of the chickpeas, 1 tbsp chickpea liquid and 1 tbsp oil (dbl both for 4 ppl) to a medium bowl. Using a potato masher, roughly mash chickpeas, leaving some whole. (TIP: For a looser consistency, add 1 tbsp chickpea liquid at a time.) Season with salt and pepper, to taste.
Arrange rolls on a foil-lined baking sheet, cut-side up. Drizzle 1 tbsp oil (dbl for 4 ppl) over top. Season with salt. Broil rolls in the top of the oven until golden-brown, 1-2 min. (TIP: Keep an eye on rolls so they don't burn!)
Spread remaining pesto on rolls, then top with chickpea filling and sliced tomatoes. Season with salt, then arrange mozzarella over top. Broil in the top of the oven until mozzarella melts, 2-3 min. (TIP: Keep an eye on them so they don't burn!)
While sandwiches broil, whisk together half the balsamic glaze and 1 tbsp oil (dbl for 4 ppl) in a large bowl. Add arugula and spinach mix, chopped tomatoes and remaining chickpeas. Season with salt and pepper, to taste, then toss to combine.
Drizzle remaining balsamic glaze over open-faced sandwiches. Divide sandwiches and salad between plates.
