From Smitten Kitchen
Chickpea Pan Bagnat
- Time
- 15 min
- Makes
- Servings: 2 to 4
- Ingredients
- 18
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Ingredients
- 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 sliced 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)
The method
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