Chickpea baguette with lemon, capers, fresh herbs, and baby greens with a smear of olive tapenade. This delicious chickpea salad sandwich benefits from sitting. So, we like to prepare this one a bit ahead of time to allow the flavors to infuse. This fancy sub would feel right at home at your local wine bar or golf club.
How To Make This Recipe
We start by gathering our ingredients. Because we’re looking for a quick meal, we lean into a few pantry staples such as canned chickpeas, pickles, capers, and olive tapenade. We balance these heavy, briny flavors with fresh herbs, lemon, and baby greens.
Prepare Chickpea Salad
We begin by mashing our chickpeas with a fork in a large mixing bowl until coarse. To our chickpeas, we add olive oil, capers, chives, lemon zest, lemon juice, mustard, pickle and tarragon and fold to combine. Then, we season with salt and pepper to taste.
Build Sandwiches
Now, let’s finish our chickpea salad sandwich. We spread our chickpea salad mixture along the bottom half of the baguette and top with baby greens. Then, on the top half, we smear olive tapenade to taste. Next, we bring the two halves together and cut the prepared baguette into 4 equal pieces using a serrated bread knife. We like to serve our chickpea baguettes with a salad of fresh baby greens.
More chickpea recipes:
Recipe Card for Chickpea Baguette
Here’s the recipe card for Chickpea Baguette. Print, share or save!
Chickpea Baguette
Equipment
- Fork
Ingredients
- 1 can chickpeas drained and rinsed
- 3 tablespoons olive oil extra virgin
- 1/4 cup capers drained and minced
- 2 tablespoons fresh chives minced
- 1 medium lemon zested and juiced
- 1 tablespoon Dijon mustard rounded
- 1 each dill pickle spear minced, or 1 tbsp dill pickle relish
- 2 tablespoons tarragon fresh, minced
- 1/2 each baguette sliced lengthwise (Note: Udi’s sells a gluten free option!)
- 1/2 cup mixed baby greens for garnish
- 2 tablespoons olive tapenade or to taste, for garnish
- salt
- black pepper to taste
Instructions
- Mash chickpeas with a fork in a large mixing bowl until coarse and very few whole beans remain.
- Add olive oil, capers, chives, lemon zest, lemon juice, mustard, pickle and tarragon. Fold to combine. Season with salt and pepper to taste.
- Now, let’s prepare the baguette! Spread the chickpea salad mixture along the bottom half of the baguette and top with baby greens. On the top half, smear olive tapenade to taste. Bring the two halves together. Cut the prepared baguette into 2 equal pieces using a serrated bread knife.
- Serve your chickpea baguette with a salad of fresh baby greens. Enjoy!
