Chickpea salad sandwich inspired by Pan Bagnat, featuring fresh veggies and vegan ingredients.

Chickpea Salad Sandwich (Pan Bag-Not) – vegan Pan Bagnat-inspired sandwich

ByCasey Monroe

why make this recipe

Chickpea Salad Sandwich is a delicious and healthy option for lunch. It’s packed with protein from chickpeas and has a wonderful mix of flavors. This vegan dish is easy to make and can be customized to suit your taste. It’s perfect for a quick meal or a picnic!

how to make Chickpea Salad Sandwich

Ingredients:

  • 1 1/2 cups cooked chickpeas, drained and rinsed
  • 2 tablespoons tahini
  • 1 teaspoon Dijon mustard
  • 1/2 garlic clove
  • 1 teaspoon capers
  • 1 green onion, chopped
  • 2 tablespoons chopped cilantro
  • 2 tablespoons fresh lemon juice
  • Sea salt and freshly ground black pepper
  • 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
  • 1/4 English cucumber, thinly sliced
  • 1 radish, thinly sliced
  • 6 to 8 fresh basil leaves
  • Sea salt and freshly ground black pepper

Directions:

  1. Make the chickpea salad: In a food processor, combine the chickpeas, tahini, Dijon mustard, garlic, capers, green onions, cilantro, lemon juice, and a pinch of salt and pepper. Pulse until everything is mixed but not pureed. Taste and adjust seasoning if needed.
  2. Blanch the green beans: Bring a small pot of salted water to a boil. Prepare a bowl with ice water. Blanch the green beans for 1 1/2 minutes, then transfer them to the ice water to stop the cooking. Once cooled, drain and chop the beans 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 salad, and then add the olives and red onion slices. On the other half of the baguette, spread a layer of mayo and top with cucumber, radish, and basil. Season with salt and pepper. Press the two halves together, slice, and enjoy!

how to serve Chickpea Salad Sandwich

Serve the Chickpea Salad Sandwich immediately. It’s great on its own or paired with a side salad or some chips. You can cut it into smaller pieces for easy snacking at picnics or gatherings.

how to store Chickpea Salad Sandwich

If you have leftovers, store the chickpea salad in an airtight container in the fridge for up to three days. It’s best to keep the sandwich assembled fresh, but you can keep the ingredients separate and assemble when ready to eat.

tips to make Chickpea Salad Sandwich

  • You can add other veggies like bell peppers or carrots for extra crunch.
  • Adjust the seasoning to suit your taste; a touch of hot sauce can add a nice kick!
  • Try using different types of bread, like whole grain or pita, for a fun twist.

variation

Feel free to change up the herbs or add avocado for creaminess. You can also make this sandwich gluten-free by using gluten-free bread.

FAQs

1. Can I use canned chickpeas for this recipe?

Yes, canned chickpeas work perfectly! Just make sure to drain and rinse them before using.

2. How can I make this sandwich more filling?

You can add sliced avocado, or serve it with a side of soup for a heartier meal.

3. Is there a substitute for tahini?

Yes, you can use sunflower seed butter or almond butter as a substitute for tahini if you are allergic or don’t have it on hand.