Chickpea Pan Bagnat

Name: Chickpea Pan Bagnat
Prep time: 35 min
Cook time: 10 min
Total time: 45 min
Ingredients: One can chickpeas; 3 cloves garlic, 2 grated and 1 whole; 1 tablespoon vegan champagne vinegar; 2 teaspoons vegan Dijon mustard; Salt and freshly ground black pepper; 180ml avocado or canola oil; Zest and juice of 1/2 lemon; 15g 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; 180g 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

4.70 (8)

⏱ 10 mins 🏷 Vegan

This vegan pan bagnat offers a satisfying plant based alternative. A creamy chickpea salad, made with aquafaba mayonnaise, lemon, and herbs, is layered with olives, cucumber, tomato, shallot, and roasted peppers inside a baguette. The sandwich is then pressed under weight for 10 minutes to meld the flavours and create the perfect texture. It is a quick and flavourful meal ideal for picnics or lunches.

Ingredients

One can chickpeas
3 cloves garlic, 2 grated and 1 whole
1 tablespoon vegan champagne vinegar
2 teaspoons vegan Dijon mustard
Salt and freshly ground black pepper
180ml avocado or canola oil
Zest and juice of 1/2 lemon
15g 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
180g 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

Method

Drain the chickpeas, keeping the liquid (aquafaba) and the chickpeas apart.
To make the aquafaba mayo, blend 60ml of the aquafaba with the 2 grated garlic cloves, vinegar, mustard and 1/2 teaspoon salt. While blending, slowly pour in the avocado oil until a smooth, emulsified mixture forms.
In a food processor, pulse the chickpeas with 60ml of the aquafaba mayo, lemon juice, lemon zest, the remaining whole garlic clove, and salt and pepper to taste until well combined, resembling a chunky salad. Move this to a bowl and stir in the parsley, basil and capers.
Open the baguette halves and drizzle the insides with olive oil. Spread the chickpea mixture inside, then top with the chopped olives, cucumber slices, tomato slices, shallot and sliced red peppers.
Wrap each sandwich tightly in plastic wrap or foil. Place on a baking sheet, cover with a second baking sheet and weigh it down with a heavy skillet for 10 minutes.

Nutrition (per serving)

Nutrition data not available.

Recipe details

CategoryVegan

AuthorFood Network UK