Roasted Chickpea Cauliflower Sandwiches
A vibrant, creamy, and satisfying plant based sandwich! Crispy roasted chickpeas, tender cauliflower, and a tangy yogurt goat cheese sauce are stuffed into warm pitas. Perfect for a quick, healthy lunch or dinner.
Equipment
- Baking sheet
- Large bowl
- Mixing spoon
- Knife and cutting board
- Colander (for rinsing chickpeas)
- Paper towels (for drying chickpeas)
Ingredients
- 1 15 ounce can chickpeas, rinsed, drained, and dried
- 1 head cauliflower or 1 bag frozen florets, thawed, chopped into small florets
- ¼ cup plain Greek yogurt
- ½ cup crumbled goat cheese
- ½ red bell pepper diced
- ⅓ cup shredded carrots
- 1 cup corn kernels fresh, frozen, or canned; optional
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- ¼ teaspoon dried dill
- ½ teaspoon garlic powder
- ¼ teaspoon paprika
- 3 multi grain pitas or your favorite pita bread
- Fresh parsley for garnish
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C).
- Roast Chickpeas: Place the dried chickpeas on a baking sheet. Drizzle with a little olive oil (about 1 teaspoon) and season with salt, pepper, and garlic salt (or your favorite seasonings). Roast for 40-45 minutes, shaking the pan halfway through, until golden brown and crispy.
- Prepare Cauliflower: While chickpeas roast, chop the cauliflower into small florets. If using frozen, ensure it is thawed.
- Make the Filling: In a large bowl, combine the chopped cauliflower, Greek yogurt, crumbled goat cheese, diced red pepper, shredded carrots, corn (if using), salt, black pepper, dill, garlic powder, and paprika. Mix until well combined.
- Combine: Once the chickpeas are done roasting, add them to the bowl with the cauliflower mixture. Stir gently to combine.
- Assemble Sandwiches: Gently warm the pitas (if desired). Carefully open each pita pocket and spoon the filling generously inside.
- Garnish and Serve: Garnish with fresh parsley and serve immediately.
Notes
- Vegan Option: Use plant based plain yogurt and omit the goat cheese, or substitute with a vegan feta or goat cheese alternative. Add a tablespoon of nutritional yeast for a cheesy flavor.
- Gluten Free Option: Serve the filling over a bed of greens, quinoa, or in a gluten free wrap.
- Make Ahead: Roast the chickpeas and chop the vegetables in advance. Store separately. Combine with yogurt and goat cheese just before serving for the best texture.
- Storage: Store leftover filling in an airtight container in the refrigerator for up to 3 days.
- Freezing: Freeze roasted chickpeas separately in a freezer safe bag for up to 3 months. Thaw and re crisp in the oven or air fryer.