Roasted Chickpea and Eggplant on Flatbread

A hearty plant-based hybrid between a gyro and wrap, this flatbread is stuffed full of roasted chickpeas, a light and tangy roasted eggplant spread, and vibrant vegetables.

If you’re in the mood for a light and flavorful Mediterranean sandwich, consider making this Roasted Chickpea and Eggplant on Flatbread. Not only is it delicious, it’s also quite nutritious. Not the traditional sandwich fare, but something that’s precisely what satisfies a craving for me…

What about you?

Do you find yourself making the same sandwich over and over?

My husband does. For his work lunch, he either makes a ‘salad sandwich’ (a sandwich consisting of lots of fresh sliced vegetables and greens on sprouted wheat bread) or peanut butter and jelly.

I, on the other hand, prefer very different and unique bread and filling combinations. I strongly believe each should complement one another – harmony is the object here.

And the harmonious ingredients in this Roasted Chickpea and Eggplant on Flatbread definitely complement each other. In fact, the four complimentary ingredients are Easy Flatbread, Roasted Eggplant Spread, Harissa Roasted Chickpeas, and an array of fresh vegetables.

So let’s mix things up a bit!!

While you can use any kind of bread to create a tasty sandwich, I prefer my Easy Flatbread for this one. The pillowy soft bread is light yet durable. It easily contains the fillings for this sandwich with little to no effort. Granted, with all bread, it’s best fresh from the oven and most excellent when used the same day it’s made. But it also stores extremely well in the refrigerator and freezer.

If you don’t have time to make flatbread, follow a gluten-free diet, or prefer another bread, that is one hundred percent okay. In fact, I’ve made this sandwich on sprouted bread, and it’s still absolutely delicious. I just sliced my tomato, cucumber, and onion instead of chopping them. And it worked great!

Similar to baba ghanoush, my Roasted Eggplant Spread is infused with roasted garlic, fresh herbs, and spices. Delicious on crispy crostini, pita bread, and sandwiches, but also great as a vegetable dip.  

This roasted eggplant dip is also great for making ahead.  I honestly believe it tastes even more incredible after the flavors have time to meld together overnight in the refrigerator. Another great quality about this dip is that it’s super nutritious and doesn’t make your bread soggy.

Win-win!!

Next up are the Harissa Roasted Chickpeas. These tasty garbanzo beans are tossed in a fragrant and mildly spicy harissa oil-free dressing before roasting in the oven.  A fantastic addition to wraps, sandwiches, buddha bowls, grain bowls, or on top of potatoes or rice!

I love that the Harissa Roasted Chickpeas make a perfect make-ahead meal component. Meaning, these can be roasted on the weekend for easy meal prep for a super easy and convenient weeknight meal. I also really like that you can use them in a bowl for dinner one night and this sandwich the next day for lunch. Simply make your sandwich after you’ve enjoyed dinner and you’re set for the next day!

And the final component of this Roasted Chickpea and Eggplant on Flatbread are the vegetables. I like using baby spinach, chopped tomatoes, chopped cucumbers, and chopped purple onion. You can use any or all of these. You can also substitute the baby spinach for fresh greens, chard, kale, or lettuce. One of my favorite rules is to use whatever you have on hand.

Now that we’ve covered the four ingredients needed to make these Roasted Chickpea and Eggplant on Flatbread, it’s time to talk about the sandwich itself. Just like the Roasted Harissa Chickpeas, you can make all of these components ahead of time, then assemble right before you want to eat or serve it. Of course, you can also assemble it and then wrap it well in case you’re making it to take somewhere like work or school.

Please note that if your flatbread is stiff, isn’t as fresh, or has been refrigerated or frozen, it sometimes helps to heat it for a short stint in the microwave. Normally no more than ten to fifteen seconds.

When making my sandwich, I like holding the flatbread in the palm of my left hand. Then I smear the eggplant spread evenly over the flatbread, sprinkle some baby spinach over top, followed by the chickpeas and veggies. My hand acts as a cradle to keep the shape. If you try to make it flat on the counter, the chickpeas and chopped veggies tend to wander off of the flatbread.

Also, you need to be careful to not overfill your sandwich as I often tend to do with tacos, wraps, fajitas, and sandwiches. Bad habits die hard, I know. Do you tend to overfill your sandwiches?

This Roasted Chickpea and Eggplant on Flatbread is best enjoyed or served immediately. But if you’re planning to take it anywhere, I highly recommend you wrap it up snugly in a sheet of butcher paper or plastic wrap to keep it from getting messy. It stores well in the refrigerator for 1-2 days. You can also tie a string around it to help keep it together if it’s being transported.

This Roasted Chickpea and Eggplant on Flatbread is fun and easy to share at a light lunch or picnic, especially when served with fresh veggies and the remaining eggplant spread. I like dipping baby carrots into my dip.

I hope you enjoy this Roasted Chickpea and Eggplant on Flatbread as much as I do.  

I would love to see your results! Please leave a comment and rate it down below, tag a picture @pebblesandtoast and #pebblesandtoast on Instagram, Twitter, and Facebook!   Enjoy!!   

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Ingredients

• 4 Easy Flatbread
• 1 cup Roasted Eggplant Spread
• 1½ cups Harissa Roasted Chickpeas
• 1 cup baby spinach or salad greens
• 1 cup chopped tomato
• 1 cup chopped cucumber
• ½ cup chopped purple onion

Instructions

1. If your flatbread is stiff, heat it briefly in the microwave or in a hot skillet for 10-20 seconds to soften.
2. I find it’s easier to make this while holding like a taco in your hand.  (You can make it flat on the counter, but this makes it way too easy to overfill.)  Spread about ¼ cup eggplant spread onto your flatbread, followed by a sprinkling of greens.  Spoon some chickpeas on top, followed by tomatoes, cucumber, and onion.  Be careful to not overfill, which makes it very difficult to eat.
3. Serve immediately, or wrap in a sheet of butcher paper or plastic wrap, and store in the refrigerator for 1-3 days.

Notes

Feel free to swap out any of the vegetables or toppings with your favorites.  A coleslaw blend, broccoli, jicama, or chopped olives, would be excellent in this. 

Also feel free to use a different bread if you prefer to or need to for dietary reasons. The fillings taste great on flatbread or sprouted wheat bread. The proof is here!!