Summer Veggie Pinwheel Sandwiches Recipe
These Summer Veggie Pinwheel Sandwiches are a fresh and flavorful vegetarian appetizer or light meal featuring roasted eggplant and yellow squash, a creamy whipped feta spread, and a chickpea herb mixture, all wrapped in soft lavash bread. Perfect for warm weather gatherings or healthy snacking, this recipe delivers vibrant colors and balanced textures in every bite.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Roasted Vegetables
- 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
Chickpea Mixture
- 1 (15 ½-ounce) can chickpeas, drained
- 1 teaspoon lemon juice, divided
- 2 tablespoons finely chopped parsley
- 2 tablespoons finely chopped basil
- Pinch of salt and pepper to taste
Whipped Feta Spread
- 4 ounces crumbled feta
- ½ cup Greek yogurt
- 1 clove garlic
- ½ teaspoon lemon juice
- Pinch of salt and pepper to taste
Assembly
- 2 sheets lavash bread
Instructions
- Preheat and prepare vegetables: Preheat your oven to 400°F (200°C) and line a baking sheet with foil for easy cleanup. Arrange the finely diced eggplant and yellow squash evenly on the baking sheet. Drizzle with 2 tablespoons of olive oil, then season with ½ teaspoon salt and ½ teaspoon pepper. Toss gently to coat all the vegetables.
- Roast the vegetables: Place the baking sheet in the preheated oven and roast the vegetables for about 20 minutes until they are softened and slightly caramelized. This roasting process brings out a rich, tender flavor in the squash and eggplant.
- Prepare the chickpea mixture: While the vegetables roast, drain the chickpeas and add them to a large bowl. Use a potato masher to smash the chickpeas until broken down but still somewhat chunky for texture. Stir in ½ teaspoon lemon juice, finely chopped parsley and basil, and a pinch of salt and pepper. Set this mixture aside to allow the flavors to meld.
- Make the whipped feta spread: In a compact food processor or blender, combine crumbled feta, Greek yogurt, garlic clove, ½ teaspoon lemon juice, and a pinch of salt and pepper. Blend until the mixture is smooth and creamy. This spread adds tangy creaminess that contrasts wonderfully with the roasted veggies and herby chickpeas.
- Assemble the pinwheels: Lay a sheet of lavash flat on your work surface. Spread half of the whipped feta evenly over the lavash. Next, spread half of the chickpea mixture on top of the feta layer. Then, distribute half of the roasted eggplant and yellow squash over the chickpea layer. Carefully roll the lavash tightly, starting from one long side to form a log. Repeat these steps with the second lavash and remaining ingredients.
- Slice and serve: Using a sharp knife, cut each lavash log into ½-inch thick slices to make pinwheels. Arrange the pinwheels on a serving plate and serve immediately for best freshness and texture.
Notes
- Use fresh herbs for the best flavor in the chickpea mixture.
- Lavash bread can be substituted with large flour tortillas if unavailable.
- The pinwheels are best eaten fresh but can be stored wrapped in plastic wrap in the refrigerator for up to 24 hours.
- For a vegan version, substitute the feta and Greek yogurt with vegan cheese and plant-based yogurt.
- Make sure to drizzle olive oil evenly on the vegetables to ensure even roasting and prevent sticking.