Chickpea Sandwich 1.000

Julia Ewan - The Washington Post

Cooking for One Apr 29, 2009

This vegan sandwich is bright and light, super-garlicky and satisfying. It demonstrates the smart technique of toasting one side of each slice of bread, then using those sides on the inside of the sandwich. It keeps the sandwich filling from making the bread soggy and presents the soft sides for that initial bite.

Lemon confit is the sandwich's star ingredient (see related recipe): thin slices preserved in salt and sugar for a few days and then marinated in olive oil. Thin slices of any preserved lemon could be tossed with a drizzle of olive oil as a substitute.

Servings: 1
  • 1/2 cup low-sodium canned or home-cooked chickpeas (drained and rinsed, if using canned)
  • 1 teaspoon dried italian seasoning or herbes de Provence (may substitute a combination of dried rosemary, thyme and oregano)
  • 1 small shallot, minced
  • 1 medium clove garlic, minced
  • Kosher or sea salt
  • 1 teaspoon extra-virgin olive oil
  • 2 slices country-style bread, each piece toasted on one side
  • 2 to 3 strips roasted red bell pepper (see NOTE; may substitute jarred roasted peppers, drained)
  • 4 pitted Kalamata olives, cut in half
  • 3 slices lemon confit (see headnote)
  • 6 whole flat-leaf parsley leaves
  • Freshly ground black pepper

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Combine the chickpeas, dried herbs, shallot, garlic, salt to taste and oil in the bowl of a food processor; pulse for 30 seconds or so or until the mixture is spreadable yet still chunky.

Spread the mixture on the toasted side of one slice of bread. Top with the following ingredients, in order: the roasted peppers, olives, slices of lemon confit and parsley. Season with black pepper to taste.

Cover with the remaining slice of bread, toasted side down. Cut the sandwich in half and serve.

NOTE: To roast a bell pepper, use tongs to hold it over the flame of a gas burner or place under the oven broiler on a foil-lined pan; turn as needed until blackened on all sides. Place in a resealable plastic food storage bag and seal to steam for 10 to 15 minutes. When cool, discard the charred skin, the stem and the seeds. Cut the flesh into strips or as needed.

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Recipe Source

Adapted from Tom Colicchio's " 'wichcraft" (Clarkson Potter, 2009).

Tested by Joe Yonan.

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