NUTRITION

SERVINGS

INGREDIENTS

2 slices whole wheat bread

1 cup roasted chickpeas

1/2 cup roasted mixed bell peppers

1/2 cup roasted zucchini

1/2 cup roasted eggplant

1/4 cup garlic aioli (Greek yogurt based)

PREPARATION

• 1

  Preheat the oven to 425°F. Rinse and drain a can of chickpeas, then pat them dry with a paper towel. Toss the chickpeas with olive oil, your choice of herbs (such as rosemary and thyme), salt, and pepper.

• 2

  Spread the chickpeas on a baking sheet and roast them in the oven for 25-30 minutes, until they start to crisp up.

• 3

  Meanwhile, chop mixed bell peppers, zucchini, and eggplant into similar-sized pieces. Toss with a drizzle of olive oil, minced garlic, fresh herbs (like basil or oregano), salt, and pepper.

• 4

  Spread the vegetables on a separate baking sheet and roast in the oven for 20-25 minutes until tender and slightly caramelized.

• 5

  For the garlic aioli, combine nonfat Greek yogurt with a small amount of minced garlic, a squeeze of lemon juice, a pinch of salt, and chopped fresh herbs. Mix thoroughly until smooth.

• 6

  Toast the whole wheat bread slices until lightly crisp. Then, spread a generous layer of the garlic aioli on each slice.

• 7

  Layer the roasted vegetables and crispy chickpeas on one slice of bread, then top with the second slice to complete the sandwich.

• 8

  Slice the sandwich in half and enjoy while warm or at room temperature.