Chickpea Pan Bagnat Sandwiches

Chickpea Pan Bagnat Sandwiches

It’s an understatement to say that I love a Niçoise salad. When we went to Nice, I ate at least one every single day that we were there… sometimes for lunch and then again for dinner. There’s something about briny flavors matched with crisp vegetables that I just crave all the time. So, naturally, I ALSO love a pan bagnat sandwich, which is essentially a Niçoise salad in sandwich form. My version here is made without tuna and without hard boiled eggs, so it’s completely vegan and completely non-traditional. Because of this, Jack has so kindly titled it: Pan Bag-Not. That being said, he doesn’t like hard boiled eggs so he’s completely on board with this version of the sandwich.

Chickpea Pan Bagnat Sandwiches Chickpea Pan Bagnat Sandwiches

Authenticity aside, I love this chickpea salad so much more than tuna! The texture is similar to a good tuna salad… ie, one that is not heavy on the mayo. It’s briny and tangy from the capers, Dijon mustard, and lemon juice… and there’s a bit of tahini that also makes it rich and creamy. The chickpea salad is from our cookbook (on a different sandwich). Making it again for this recipe reminded me just how much I love it!

Chickpea Pan Bagnat Sandwiches

For this sandwich, it’s important that you find good, fresh baguette that’s on the softer side. Why? First, because life’s too short for bad baguette. Second, if your baguette is too firm, this filling will squish out a bit – which is still delicious, just a tad messy!

Chickpea Pan Bagnat Sandwiches

4.9 from 7 reviews
Chickpea Pan Bagnat Sandwiches
 
Serves: serves 3-4
Ingredients
Chickpea Salad
  • 1½ cups cooked chickpeas, drained and rinsed
  • 2 tablespoons tahini
  • 1 teaspoon Dijon mustard
  • ½ garlic clove
  • 1 teaspoon capers
  • 1 scallion, chopped
  • 2 tablespoons chopped cilantro
  • 2 tablespoons fresh lemon juice
  • sea salt and freshly ground black pepper
For the sandwiches
  • handful of thin green beans, trimmed
  • 1 soft baguette, sliced in half
  • 8 to 10 Kalamata olives, pitted and sliced in half
  • thinly sliced red onion, rinsed and dried
  • vegan mayo (or regular mayo), for spreading
  • ¼ English cucumber, thinly sliced
  • 1 radish, thinly sliced
  • 6 to 8 fresh basil leaves
  • sea salt and freshly ground black pepper
Instructions
  1. Make the chickpea salad: In a food processor, combine the chickpeas, tahini, Dijon mustard, garlic, capers, scallion, cilantro, lemon juice, and pinches of salt and pepper. Pulse until combined, but do not puree. Season to taste.
  2. Blanch the green beans. Bring a small pot of salted water to a boil and place a bowl of ice water nearby. Drop the green beans into the boiling water for 1½ minutes, then scoop into the ice water to stop the cooking process. Once cool, drain, pat dry, and chop into 1-inch pieces.
  3. Assemble the sandwiches: Spread the chickpea salad on one side of the baguette. Press the chopped green beans into the chickpea salad and top with the olives and red onion slices. Spread of layer of mayo on the other half of the baguette and top with the sliced cucumbers, radishes, and basil. Season with salt and pepper, to taste. Press together, slice, and enjoy!

 


If you make this, let us see! Tag your photo with #loveandlemons on Instagram.

19 comments

  1. Pingback: Chickpea Pan Bagnat Sandwiches Recipe | Naturally Healthy Life

  2. Pingback: Chickpea Pan Bagnat Sandwiches – AllYouNeed

  3. Veggy Malta from veggymalta.com on said:

    Yay, this is how to make a nice healthy sandwich.Looks great and full of good stuff. Awesome. Must try out. Thanks

  4. Pingback: Chickpea Pan Bagnat Sandwiches Recipe - Florida News

  5. Sabrina B from newkitchenlife.com on said:

    really nice tweak to the original, appreciate your putting this sans egg or tuna version together, and still has some protein with the chickpeas, so thank you!

  6. Pingback: Chickpea Pan Bagnat Sandwiches – Family Recipe Hunter

  7. Brittany Audra @ Audra's Appetite on said:

    I just made a chickpea salad this week! Clearly I love it…can’t wait to try this version! 🙂

  8. Health Diva from healthyly.in on said:

    Amazing Pictures, I love the idea of a sandwich along with this hummus-like dressing. Definitely going to give it a try.

  9. M on said:

    Just made this for lunch. I thought it was delicious, though I used more mustard when making the sandwich. Absolutely a “do again”! Thanks for the recipe!

    • Michelle on said:

      Just made it. Used a peeled black radish sliced thinly (mandolin) and a thinly sliced Vidalia onion as that is what I had on hand. I agree that a bit more mustard and perhaps 2 tsp. of capers. Delicious and beautiful presentation!

    • You’re welcome, I’m glad you enjoyed it!!

  10. Gaby Dalkin on said:

    Ooooh, a Nicoise salad sandwich?! I’m already a fan!

  11. Kim H on said:

    Delicious! I loved all the crunchy bits and the briny goodness of the chickpea spread. So tasty. But I have to agree with the SOFT baguette suggestion. My baguette was too crunchy and the filling oozed out the sides. Still yummy though!

  12. Elsie on said:

    This is such perfect timing! Headed to the beach with a bunch of omnivores this weekend and while they are all eating lunch meat sandwiches, I’ll be munching on this!

  13. jacquie on said:

    Made this for a picnic lunch. Extremely good. ⭐️

  14. jacquie on said:

    Forgot star rating.

  15. rohman from mtbromosunrisetour.com on said:

    Try to made this for kids. I thought it was delicious, . Absolutely a “Very yummy dad” (my kids said), Thanks for the recipe!

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