Mediterranean Chickpea
Sandwiches
Ingredients
1 15-ounce can chickpeas, drained and rinsed
2 tablespoons olive oil
Zest and juice of half a lemon
1/2 teaspoon kosher salt
Pinch of red pepper flakes, to taste
Freshly ground black pepper
1 tablespoon capers, drained, chopped
1/4 cup thinly sliced black olives
1/4 cup roasted red peppers, chopped
1 baguette
Olive oil
4 slices Provolone
Thinly sliced red onion quick-pickled, if you like
1 small cucumber, thinly sliced
1 to 2 plum tomatoes, thinly sliced
Fresh herbs basil, oregano, parsley
Instructions:
Lightly smash the chickpeas with the back of a fork or a
potato masher. You want a coarse chop with texture, not
a smooth puree like hummus. Add olive oil, lemon zest,
juice and parsley and mix. Season well with salt, pepper
and pepper flakes. Stir in the capers, olives and roasted
red peppers.
Split the baguette in half and drizzle both sides generously
with olive oil. Spoon the smashed chickpeas on
the bottom half. Top with onion and cucumbers. Drape
the provolone over the top. Finish with the tomatoes and
more salt and pepper on top, then fresh herbs.
Close the baguette and slice into 4 sandwiches. Pack
them in a reusable container and chill until you’re ready
to eat.
The best boat lunches are the ones that are easy
to transport and can be served as is, at any temperature.
No sauces, no prep, and no utensils.
Sandwiches are my go-to, but I prefer to stay
away from meat and mayo, which don’t keep well.
Mediterranean chickpea sandwiches are my favorite.
I dare say, they get even better after they sit a while.
I’m including my recipe here, but I hope you’ll
make them your own with your favorite vegetables,
or tuck the filling into a pita or wrap. They’re
a cinch to make when the sun is shining and the
water is calling.
A hearty baguette
filled with smashed
chickpeas and
veggies is perfect
for a day in the sun.
TREASURE COAST BOATING
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