Summer Veggie Pinwheel Sandwiches Recipe
Prep Time:
20 minutes
Cook Time:
20 minutes
Servings:
4 Servings
Ingredients
  • 2 cups finely diced eggplant
  • 2 cups finely diced yellow squash
  • 2 tablespoons olive oil
  • ½ teaspoon salt, plus more to taste
  • ½ teaspoon pepper, plus more to taste
  • 1 (15 ½-ounce) can chickpeas, drained
  • 1 teaspoon lemon juice, divided
  • 2 tablespoons finely chopped parsley
  • 2 tablespoons finely chopped basil
  • 4 ounces crumbled feta
  • ½ cup Greek yogurt
  • 1 clove garlic
  • 2 sheets lavash
Directions
  1. Preheat the oven to 400 F and line a baking sheet with foil.
  2. Arrange the eggplant and squash on the baking sheet and drizzle with olive oil. Season with ½ teaspoon each salt and pepper.
  3. Roast for 20 minutes, until softened.
  4. In the meantime, add chickpeas to a large bowl and smash with a potato masher.
  5. Stir ½ teaspoon lemon juice, the parsley, basil, and a pinch each of salt and pepper into the smashed chickpeas. Set aside.
  6. Add the feta, yogurt, garlic, ½ teaspoon lemon juice, and a pinch each of salt and pepper to a compact food processor or blender.
  7. Blend until smooth.
  8. To build the pinwheels, lay out a piece of lavash on a work surface and spread with half of the whipped feta.
  9. Top the feta layer with half of the chickpea mixture.
  10. Layer half of the diced squash and eggplant on top of the chickpea mixture.
  11. Roll the lavash tightly from one long side to the other, forming a log. Repeat the process with the remaining lavash and filling ingredients.
  12. Slice across the logs in ½-inch segments to form pinwheels. Serve right away.