Roasted Chickpea and Cauliflower Salad Sandwich

By: S.Rosen's Test Kitchen

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!

Ready In

Total Time: 45 min
Cook Time Time: 35 min




Per Sandwich

  • 12 oz. Cauliflower (about half a head of cauliflower) cut into bite-sized pieces
  • 3 Cloves of garlic, minced
  • 1 Can of chickpeas
  • 2 Tbsp. olive oil
  • ½ tsp of salt
  • 3 Tbsp. Fresh dill, diced
  • 6 Tbsp. Mayo

For the Sandwich

  • Sliced cucumber (do not skip!)
  • 2 Slices of S.Rosen's 100% Whole Wheat, Multigrain or 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.