nordic

Roasted Cauliflower and Chickpea Open Rye Sandwich with Mustard Herb Spread

This roasted dish pairs dense rye bread slice with cauliflower florets, canned chickpeas, drained and Dijon mustard. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch

Easy

Balanced High satiety Heart friendly Vegetarian

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

26 g Protein

90 g Carbohydrates

22 g Fat

18 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

75g dense rye bread slice 199 kcal
218g cauliflower florets 55 kcal
126g canned chickpeas, drained 207 kcal
13g olive oil 115 kcal
75g plain yogurt (2%) 46 kcal
10g Dijon mustard 7 kcal
8g parsley, chopped 3 kcal
29g pickled red onion 12 kcal
1g salt and black pepper 2 kcal

Cooking instructions

cauliflower floretscanned chickpeasolive oilsalt and black pepper
Heat oven to 425F. Toss cauliflower and chickpeas with oil, salt, and pepper; roast 20-25 minutes, shaking once, until browned.
plain yogurt (2%)Dijon mustardparsley
Stir yogurt with Dijon mustard and chopped parsley; season to taste.
dense rye bread sliceDijon mustard
Toast the rye bread lightly. Spread the mustard herb mixture over the toast.
cauliflower floretscanned chickpeas
Pile on roasted cauliflower and chickpeas.
pickled red onion
Finish with pickled red onion for tang and extra crunch.
Serve open-faced while warm.