Chickpea Pan Bagnat Sandwiches
Chickpea Pan Bagnat Sandwiches is a main course that serves 3. For $1.51 per serving, this recipe covers 25% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 18g of protein, 15g of fat, and a total of 483 calories. 433 people have tried and liked this recipe. A mixture of english cucumber, red onion, scallion, and a handful of other ingredients are all it takes to make this recipe so tasty. It is a good option if you're following a dairy free and lacto ovo vegetarian diet. From preparation to the plate, this recipe takes around 45 minutes. It is brought to you by Love & Lemons. Overall, this recipe earns a tremendous spoonacular score of 93%. If you like this recipe, you might also like recipes such as Pan Bagnat (Niçoise Salad Sandwiches), Pan Bagnat, and Pan Bagnat.
Servings: 3
Ingredients:
1 soft baguette, sliced in half
6 to 8 fresh basil leaves
1 teaspoon capers
1½ cups cooked chickpeas, drained and rinsed
2 tablespoons chopped cilantro
1 teaspoon Dijon mustard
¼ English cucumber, thinly sliced
½ garlic clove
handful of thin green beans, trimmed
8 to 10 Kalamata olives, pitted and sliced in half
2 tablespoons fresh lemon juice
vegan mayo (or regular mayo), for spreading
1 radish, thinly sliced
thinly sliced red onion, rinsed and dried
1 scallion, chopped
sea salt and freshly ground black pepper
2 tablespoons tahini
Equipment:
food processor
bowl
pot
Cooking instruction summary:
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. 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 1 minutes, then scoop into the ice water to stop the cooking process. Once cool, drain, pat dry, and chop into 1-inch pieces. 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!
Step by step:
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 1 minutes, then scoop into the ice water to stop the cooking process. Once cool, drain, pat dry, and chop into 1-inch pieces.
Assemble the sandwiches
1. 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.
2. 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!
Nutrition Information:
covered percent of daily need
