Roasted Chickpea and Cauliflower Salad Sandwich  

July  8, 2021
0 Ratings
Photo by StephaniePowell
  • Prep time 10 minutes
  • Cook time 35 minutes
  • Serves 1
Author Notes

Salads make great sandwiches at picnics, at the beach, or even just as a quick everyday lunch. Usually roasting isn’t part of the salad making process, but here it adds a depth of flavor and some lovely crispy bits that you just don’t find in many sandwiches. Make sure you don’t skip the fresh cucumber —StephaniePowell

What You'll Need
  • 12 ounces cauliflower in bite size pieces
  • 3 cloves garlic minced
  • 1 can chickpeas
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 3 tablespoons fresh dill, diced
  • 6 tablespoons Mayo
  • sliced cucumber
  • 2 slices of Farmers Market Soft 12 Grain Bread
  1. Preheat oven to 425F.  
  2. Toss cauliflower pieces, garlic, and chickpeas with olive oil and salt. Spread on to a large baking sheet (don’t crowd the vegetables to ensure you get roasted bits). Roast for 25-30 minutes, watching to make sure the chickpeas don’t get hard.  
  3. While the cauliflower and chickpeas are roasting, mix together the mayo and the dill in a large bowl and set aside.  
  4. When done, remove the cauliflower and chickpea mixture from the oven and allow to cool for 5 -10 minutes. When cooled enough to handle, add to the dill and mayo mixture, and stir until well combined. Refrigerate until ready to serve. Can be made up to 2 days before serving.  
  5. To assemble the sandwich, spread the salad on the bread and top with sliced cucumbers. Enjoy.  

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