Chickpea Pan Bagnat Sandwiches Recipe




It’s an understatement to say that I really like a Niçoise salad. After we went to Good, I ate no less than one each single day that we have been there… generally for lunch after which once more for dinner. There’s one thing about briny flavors matched with crisp greens that I simply crave on a regular basis. So, naturally, I ALSO love a pan bagnat sandwich, which is basically a Niçoise salad in sandwich kind. My model right here is made with out tuna and with out onerous boiled eggs, so it’s utterly vegan and utterly non-traditional. Due to this, Jack has so kindly titled it: Not Pan Bagnat. That being mentioned, he doesn’t like onerous boiled eggs so he’s utterly on board with this model of the sandwich.


Chickpea Pan Bagnat Sandwiches



Chickpea Pan Bagnat Sandwiches

Authenticity apart, I really like this chickpea salad a lot greater than tuna! The feel is much like a great tuna salad… ie, one that isn’t heavy on the mayo. It’s briny and tangy from the capers, Dijon mustard, and lemon juice… and there’s a little bit of tahini that additionally makes it wealthy and creamy. The chickpea salad is from our cookbook (on a distinct sandwich). Making it once more for this recipe jogged my memory simply how a lot I find it irresistible!


Chickpea Pan Bagnat Sandwiches

For this sandwich, it’s vital that you just discover good, contemporary baguette that’s on the softer facet. Why? First, as a result of life’s too brief for unhealthy baguette. Second, in case your baguette is just too agency, this filling will squish out a bit – which continues to be scrumptious, only a tad messy!


Chickpea Pan Bagnat Sandwiches


Chickpea Pan Bagnat Sandwiches

 

  • 1½ cups cooked chickpeas, drained and rinsed
  • 2 tablespoons tahini
  • 1 teaspoon Dijon mustard
  • ½ garlic clove
  • 1 teaspoon capers
  • 1 scallion, chopped
  • 2 tablespoons chopped cilantro
  • 2 tablespoons contemporary lemon juice
  • sea salt and freshly floor black pepper
  • handful of skinny inexperienced beans, trimmed
  • 1 mushy baguette, sliced in half
  • eight to 10 Kalamata olives, pitted and sliced in half
  • thinly sliced purple onion, rinsed and dried
  • vegan mayo (or common mayo), for spreading
  • ¼ English cucumber, thinly sliced
  • 1 radish, thinly sliced
  • 6 to eight contemporary basil leaves
  • sea salt and freshly floor black pepper
  1. Make the chickpea salad: In a meals processor, mix the chickpeas, tahini, Dijon mustard, garlic, capers, scallion, cilantro, lemon juice, and pinches of salt and pepper. Pulse till mixed, however don’t puree. Season to style.
  2. Blanch the inexperienced beans. Deliver a small pot of salted water to a boil and place a bowl of ice water close by. Drop the inexperienced beans into the boiling water for 1½ minutes, then scoop into the ice water to cease the cooking course of. As soon as cool, drain, pat dry, and chop into 1-inch items.
  3. Assemble the sandwiches: Unfold the chickpea salad on one facet of the baguette. Press the chopped inexperienced beans into the chickpea salad and prime with the olives and purple onion slices. Unfold of layer of mayo on the opposite half of the baguette and prime with the sliced cucumbers, radishes, and basil. Season with salt and pepper, to style. Press collectively, slice, and revel in!

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