Chickpea Pan Bagnat
Total Time
15 minutes
Prep Time
15 minutes
Rating
0 out of 5 stars
(0)
Ingredients
2-4 servings
- 1 15-ounce can chickpeas, drained and rinsed
- 2 tablespoons olive oil
- Zest and juice of half a lemon
- 1 tablespoon chopped flat-leaf parsley
- 1/2 teaspoon kosher salt
- Pepper flakes, to taste
- Freshly ground black pepper
- 2 8-inch ciabatta rolls, baguettes, or 1 round pan de champagne
- Olive oil
- 1/2 small red or white onion, very thinly sliced
- Red wine vinegar
- 2 hard-boiled eggs, peeled and thinly sliced (optional)
- Kosher salt and freshly ground black pepper
- 1 to 2 tablespoons capers, drained, chopped if they’re large
- 1/4 cup thinly black olives, Niçoise or oil-cured, pitted or unpitted
- 1 small cucumber, thinly sliced
- 1 to 2 plum tomatoes, thinly sliced
- A few basil leaves (optional)
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Preparation
Chef’s notes
This is my go-to method for hard-boiled eggs. All ingredients should be adjusted to your preferences. Instead of cucumber, you might use red pepper, thinly sliced fennel, artichoke hearts, or another vegetable for crunch. Instead of capers or olives, you might chop some cornichons or other pickles.
If you’d like, toss the sliced onion with 2 tablespoons of vinegar, a pinch of sugar and salt and let them marinate/gently pickle for 10 to 20 minutes (or longer, if you have the time) before putting them on the sandwich.
Try to hit most of the layers with some salt and pepper; you’ll be glad you did when you bite into the perfectly seasoned sandwich your picnic deserves.