Chickpea Pan Bagnat Recipes
CHICKPEA PAN BAGNAT
During my sophomore year of high school my mom informed me that the family would be celebrating Christmas in Nice. I was excited to visit France for the first time, but was admittedly a little disappointed that it wasn't Paris. I had no idea what the South of France had to offer, from lively Provençal cuisine to breathtaking landscapes to subtle luxury. One of my favorite memories of the trip was grabbing a pan bagnat, the local tuna-sandwich-like-no-other, at a café and enjoying it while strolling through the stone streets as my parents shopped. For years to come my family would recreate this sandwich at home. After my father became vegan, I came up with this alternative recipe that replaces tuna with chickpeas so he could continue to enjoy it. I honestly like it more than the original!
Provided by Food Network
Categories main-dish
Time 35m
Yield 2 to 4 servings
Number Of Ingredients 17
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.
VEGETARIAN PAN BAGNAT
Make and share this Vegetarian Pan Bagnat recipe from Food.com.
Provided by loveleesmile
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a large glass or stainless-steel bowl, combine the fennel, chickpeas, olives, capers, parsley, garlic, and tomato. Add the vinegar, oil, salt, and pepper and toss.
- Remove some of the soft center from each half roll, leaving a 1/2-inch shell. Mound the filling onto the bottom of each roll. Drizzle any remaining juices over the filling. Cover with the top of each roll.
- If you have time, wrap each roll tightly in aluminum foil and let sit for 15 minutes or up to 2 hours. Otherwise, press down on the rolls firmly so that the dressing moistens the bread.
Nutrition Facts : Calories 460.9, Fat 24.9, SaturatedFat 3.4, Sodium 1332, Carbohydrate 51.2, Fiber 7, Sugar 2.3, Protein 10.1
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