Egg Bocadillos with Chick Pea Salad
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
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.