Chopped Chickpeas with Roasted Peppers, Black Olives, Lemon Confit, and Parsley
Our regulars love this bright and flavorful vegan sandwich, especially in summer. It’s light yet absolutely satisfying. We like to cook our own chickpeas, but you can use canned—the chickpeas are a great vehicle for all of the vibrant flavors of the marinade. The red peppers provide a sweet counterpoint to the chickpeas; if you have the time, forgo the ones in the jar and roast your own (page 184). Then we add a low note (the Niçoise olives), and a high one (the confit), and finally the parsley (using whole leaves, not just a sprinkle). A final hint: toast the bread (just on the insides of the sandwich) for the perfect texture inside and out.
Recipe information
Yield
makes 4 sandwiches
Ingredients
Preparation
In a food processor, coarsely chop the chickpeas, until they’re spreadable but still chunky. Evenly spread the chickpeas over 4 of the bread slices. Top with the roasted peppers, olives, confit, and parsley, in that order, and season with pepper. Top with the remaining 4 slices of bread, cut into halves, and serve.
