Roasted Chickpea and Cauliflower Salad Sandwich  

July  8, 2021
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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

  • 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
In This Recipe
  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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