chickpea pan bagnat

Name: chickpea pan bagnat
Total time: 15 min
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 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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Total: 15

Servings: 3

Instructions

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Very lightly smash the chickpea mixture with the back of a fork or a potato masher. You’re not looking for a hummus-like puree but something closer to a coarse chop with a few smaller bits to hold it together. Add olive oil, lemon zest, juice, and parsley and mix. Season well with salt, pepper, and pepper flakes. Taste and make sure it tastes as good as it should be.Split your rolls or bread in half and drizzle both sides generously with olive oil. Spoon the smashed chickpeas on the bottom half first, then the onion, and a little drizzle of vinegar. Add eggs, if using, and season this layer with salt and pepper. Add the capers, olives, and cucumber. Add another gentle drizzle of olive oil and smaller dribble of vinegar, if you wish. Finish with the tomatoes and more salt and pepper on top, then basil, if you’re using it.Close the sandwich(es) and wrap them in foil. Set a few of your heaviest pans or books on top for 10 minutes — this encourages the ingredients to mingle together and flattens the sandwich enough to ensure that you do not need to unhinge your jaw like a snake to take a bite. Eat right away, or keep wrapped sandwiches in the fridge, a cooler, or picnic basket until needed. I hope it’s soon.

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