Egg Bocadillos with Chick Pea Salad

Egg Bocadillos Chick Pea Salad
Menu Part: 
Cuisine Type: 

Egg, pesto, spinach and artichoke are cooked into a fritatta and sliced into sandwich-sized pieces. Serve on toasted rolls with aïoli and a side of Tuna-Chickpea Salad.


2 cups chickpeas, drained
8 oz. oil-packed tuna, drained
1 cup black olives, sliced
2 tbsp. olive oil
1⁄4 cup sherry wine vinegar
16 eggs
1⁄2 cup milk
1⁄2 cup pesto
16 oz. frozen spinach, thawed
8 oz. marinated artichokes drained, chopped
8 small rolls, halved, toasted
Aïoli, as needed


1. In a bowl, combine tuna with chickpeas, black olives, olive oil and vinegar; season to taste.

2. In bowl, lightly beat eggs, milk and pesto. Fold in spinach and artichokes. In a large nonstick skillet, sauté mixture just until set. Finish under broiler.

3. Slice frittata to fit the toasted rolls. Spread with aïoli, as needed. Serve with chickpea-tuna salad.

More From FoodService Director

Ideas and Innovation
rooster illustration

Sustainability is such a priority for Santa Rosa Junior College’s culinary arts program that produce often doesn’t even hit the cooler before becoming a meal. Students quickly transform the bounty of fruits, vegetables, meat, dairy and more, harvested from the college’s own farm, into restaurant-quality dishes at the Culinary Cafe and Bakery. They learn the basics of agriculture, practice pivoting a menu based on seasonality, and compost as they cook.

It’s little wonder the program recently placed first in the CAFE/Kendall College Green Awards: This Northern California community...

Managing Your Business
alumni worker

It’s a sure sign that a school is doing something right when its students want to come back and work as adults. From the standpoint of the foodservice director, though, there is plenty to gain from retaining homegrown talent—call it the ultimate return on investment. In the wake of back-to-school season, two dining programs with a robust alumni contingent share their thoughts on hiring former customers.

Local expertise

At Georgia Southern University, about one-third of Eagle Dining Services’ 107 full-time employees are alumni. “They way we do things on our campus may be very...

Managing Your Business
business ladder climbing illustration

Recruiting talent is only half the battle for Mike Folino, associate director of nutrition services at The Ohio State University Wexner Medical Center in Columbus, Ohio. Once he’s attracted good employees, providing clear opportunities for advancement can help retain them—but knowing when to bring up the topic in conversation can be tricky.

Prior to hiring

Folino likes to touch on advancement during the initial interview process, but the extent to which he does so changes case by case. “I have had interviews where we knew right away that we needed to discuss our structure and...

Managing Your Business
hands team

In November, students at University of Missouri in Columbia began leading protests against discrimination faced by people of color on campus—including some marches through the dining halls. Julaine Kiehn, director of the school’s campus dining services, said the 2015-16 school year was a tough one, but she was proud of MU’s students for being at the forefront of a national movement.

And not only did the protests launch important conversations with students, but also with staff. Kiehn heard the protests and thought that her student workers, at least, might not feel safe and welcome...

FSD Resources