Quinoa Recipes

Chickpea Pan Bagnat Sandwiches




It’s an understatement to say that I love a Niçoise salad. When we went to Nice, I ate at least one every single day that we were there… sometimes for lunch and then again for dinner. There’s something about briny flavors matched with crisp vegetables that I just crave all the time. So, naturally, I ALSO love a pan bagnat sandwich, which is essentially a Niçoise salad in sandwich form. My version here is made without tuna and without hard boiled eggs, so it’s completely vegan and completely non-traditional. Because of this, Jack has so kindly titled it: Pan Bag-Not. That being said, he doesn’t like hard boiled eggs so he’s completely on board with this version of the sandwich.


Chickpea Pan Bagnat Sandwiches



Chickpea Pan Bagnat Sandwiches

Authenticity aside, I love this chickpea salad so much more than tuna! The texture is similar to a good tuna salad… ie, one that is not heavy on the mayo. It’s briny and tangy from the capers, Dijon mustard, and lemon juice… and there’s a bit of tahini that also makes it rich and creamy. The chickpea salad is from our cookbook (on a different sandwich). Making it again for this recipe reminded me just how much I love it!


Chickpea Pan Bagnat Sandwiches

For this sandwich, it’s important that you find good, fresh baguette that’s on the softer side. Why? First, because life’s too short for bad baguette. Second, if your baguette is too firm, this filling will squish out a bit – which is still delicious, just 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 fresh lemon juice
  • sea salt and freshly ground black pepper
  • handful of thin green beans, trimmed
  • 1 soft baguette, sliced in half
  • 8 to 10 Kalamata olives, pitted and sliced in half
  • thinly sliced red onion, rinsed and dried
  • vegan mayo (or regular mayo), for spreading
  • ¼ English cucumber, thinly sliced
  • 1 radish, thinly sliced
  • 6 to 8 fresh basil leaves
  • sea salt and freshly ground black pepper
  1. Make the chickpea salad: In a food processor, combine the chickpeas, tahini, Dijon mustard, garlic, capers, scallion, cilantro, lemon juice, and pinches of salt and pepper. Pulse until combined, but do not puree. Season to taste.
  2. Blanch the green beans. Bring a small pot of salted water to a boil and place a bowl of ice water nearby. Drop the green beans into the boiling water for 1½ minutes, then scoop into the ice water to stop the cooking process. Once cool, drain, pat dry, and chop into 1-inch pieces.
  3. Assemble the sandwiches: Spread the chickpea salad on one side of the baguette. Press the chopped green beans into the chickpea salad and top with the olives and red onion slices. Spread of layer of mayo on the other half of the baguette and top with the sliced cucumbers, radishes, and basil. Season with salt and pepper, to taste. Press together, slice, and enjoy!

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