CHICKPEA PAN BAGNAT

Chickpea Pan Bagnat image

Provided by Food Network

Time 35m

Yield 2 to 4 servings

Number Of Ingredients 17

One 15-ounce can chickpeas
3 cloves garlic, 2 grated and 1 whole
1 tablespoon vegan champagne vinegar
2 teaspoons vegan Dijon mustard
Kosher salt and freshly ground black pepper
3/4 cup avocado or canola oil
Zest and juice of 1/2 lemon
1/4 cup parsley, coarsely chopped
2 tablespoons basil leaves, torn
2 tablespoons capers, drained
1 baguette, cut in half and then split lengthwise without cutting all the way through
2 tablespoons olive oil
1 cup mixed olives, pitted and chopped
1 English cucumber, sliced on the bias
1 medium tomato, sliced
1 shallot, thinly sliced
2 roasted red peppers (from a jar), sliced

Steps:

Drain the chickpeas, reserving the liquid (aquafaba) and chickpeas separately.
Make aquafaba mayo by placing 1/4 cup of the aquafaba (liquid from the can of chickpeas), the 2 grated cloves garlic, vinegar, mustard and 1/2 teaspoon salt in a blender and pulsing to combine. With the motor running, slowly drizzle in the avocado oil, blending until a smooth emulsion forms.
Combine the chickpeas, 1/4 cup of the aquafaba mayo (save the rest for another use), lemon juice and lemon zest, the remaining 1 whole clove garlic and salt and pepper to taste in a food processor and pulse until well combined. The mixture should look similar to tuna salad; it's okay to have a few whole chickpeas remaining. Transfer the mixture to a medium bowl. Add the parsley, basil and capers and mix until combined.
Open the baguette pieces and lightly drizzle the inside top and bottom with the olive oil. Spread with the chickpea mixture, then layer with the mixed olives, cucumber, tomato, shallot and red pepper.
Wrap the sandwiches tightly in plastic wrap or foil and place on a baking sheet; top with another baking sheet and weight the top down with a cast-iron skillet for 10 minutes.