Chickpea & Avocado Muffaletta

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Chickpea & Avocado Muffaletta

 

Serves 4

One 15-ounce can chickpeas, drained

1/2 cup roasted sweet red peppers, chopped

1 cup pimiento-stuffed green olives, chopped

1 cup imported pitted black olives, chopped

1/2 cup chopped banana peppers, pepperoncini, or other mild pickled

peppers

2 large garlic cloves, minced

2 tablespoons capers

2 tablespoons chopped fresh parsley

1 teaspoon dried oregano

1/4 cup olive oil

2 tablespoons white wine vinegar

Salt and freshly ground black pepper

1 round loaf crusty Italian bread

2 avocados, peeled, pitted and sliced

1 large ripe tomato, thinly sliced

 

1. In a food processor combine the chickpeas & roasted red peppers

until smooth. Set aside.

 

2. In a medium bowl, combine both kinds of olives with the banana

peppers, garlic, capers, parsley, oregano, oil, vinegar, and salt

and pepper to taste. Set aside.

 

3. Use a serrated knife to cut the bread in half horizontally and

remove some of the inside to make room for the filling. Spoon some

of the liquid from the olive salad onto the cut sides of the bread.

Spread the reserved chickpea mixture on the bottom half of the

bread. Layer the avocado and tomato on top, then spread the olive

salad evenly over all. Top with the top half of the bread loaf.

Using a serrated knife, cut the sandwich into four wedges and serve.