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Prep time
10 minutes
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Cook time
35 minutes
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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
Ingredients
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12 ounces
cauliflower in bite size pieces
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3
cloves garlic minced
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1
can chickpeas
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2 tablespoons
olive oil
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1/2 teaspoon
salt
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3 tablespoons
fresh dill, diced
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6 tablespoons
Mayo
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sliced cucumber
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2
slices of Farmers Market Soft 12 Grain Bread
Directions
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Preheat oven to 425F.
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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.
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While the cauliflower and chickpeas are roasting, mix together the mayo and the dill in a large bowl and set aside.
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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.
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To assemble the sandwich, spread the salad on the bread and top with sliced cucumbers. Enjoy.
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