Our regulars love this bright and flavorful vegan sandwich, especially in summer. It’s light yet absolutely satisfying. We like to cook our own chickpeas, but you can use canned—the chickpeas are a great vehicle for all of the vibrant flavors of the marinade. The red peppers provide a sweet counterpoint to the chickpeas; if you have the time, forgo the ones in the jar and roast your own (page 184). Then we add a low note (the Niçoise olives), and a high one (the confit), and finally the parsley (using whole leaves, not just a sprinkle). A final hint: toast the bread (just on the insides of the sandwich) for the perfect texture inside and out.

Ingredients

　　2 cups Marinated Chickpeas (page 196)

　　8 slices country bread

　　1/2 cup Roasted Peppers (page 184)

　　4 tablespoons pitted and chopped Niçoise olives

　　12 slices Lemon Confit (page 200)

　　1 cup flat-leaf parsley leaves

　　Freshly ground black pepper

　　In a food processor, coarsely chop the chickpeas, until they’re spreadable but still chunky. Evenly spread the chickpeas over 4 of the bread slices. Top with the roasted peppers, olives, confit, and parsley, in that order, and season with pepper. Top with the remaining 4 slices of bread, cut into halves, and serve.

　　'wichcraft