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Cauliflower and Chickpea Toast

Roasted cauliflower and chickpeas pair nicely with Greek yogurt, spices, herbs and cheese to make delicious open faced sandwiches!
Prep Time10 mins
Cook Time35 mins
Course: Appetizer, dinner, lunch, Main Course
Keyword: cauliflower, cheese, chickpeas, country bread, greek yogurt
Servings: 6
Author: Nicole Coudal


  • 1 head Cauliflower
  • 1 can Chickpeas, drained
  • 2-3 cloves Garlic, peeled & sliced thickly
  • 4 Tb. Olive oil
  • 1 tsp. Kosher or sea salt
  • 1/2 tsp. Paprika (Smoked paprika is a great option)
  • 1/4 tsp. Freshly ground black pepper
  • 1/4 tsp. Red pepper flakes (optional)
  • 1 c. Whole milk Greek yogurt
  • 1 1/2 c. Grated cheese (cheddar, Gruyere or both) (reserve 1/2 c. for topping before broiling)
  • 1 tsp. Dijon mustard
  • 1 tsp. Lemon juice
  • 6 slices Thick-cut country or other rustic bread
  • Fresh chives or parsley, chopped (for garnish)


  • Heat oven to 400.
  • Slice cauliflower in half and remove leaves and core. Break apart each floret using a paring knife then cut the florets into 1/2" size pieces.
  • Add cauliflower, chickpeas and garlic slices onto a rimmed baking sheet. Mix with 4 Tb. olive oil, 1 tsp. salt, 1/4 tsp. black pepper, 1 tsp. paprika and red pepper flakes (if using), until well coated.
  • Place baking sheet in oven and roast ~10 minutes then flip the ingredients using a spatula/wooden spoon. Continue roasting another ~20 minutes, checking periodically and turning the ingredients, until cauliflower is tender when tested with a sharp knife.
  • While cauliflower roasts, add yogurt, 1 c. cheese, Dijon, lemon juice and pinch of salt into a large mixing bowl and stir until combined. Toast bread slices and set aside until ready to use.
  • Remove cauliflower/chickpeas from oven and, while warm, combine with yogurt mixture and mix until combined. Spoon equal portions onto toasts then place on rimmed baking sheet. Top each toast with remaining 1/2 c. of cheese.
  • Set oven to High Broil and place baking sheet under broiler for a few minutes (watch closely!) until cheese is brown and bubbly. Remove from oven, top with fresh herbs and a sprinkle of flaky salt and serve immediately.


Feel free to make this recipe your own by adding/replacing your preferred spices, herbs and mix-ins. If you want it more 'garlicky' just add more garlic (or omit altogether).  If you don't love chickpeas, don't use 'em, but maybe add more veggies, like broccoli. Not a fan of Greek yogurt, try whole milk ricotta, or mascarpone (or a mixture of both - I've tried it and it's delicious) :)