Mash chickpeas with a fork in a large mixing bowl until coarse and very few whole beans remain.
Add olive oil, capers, chives, lemon zest, lemon juice, mustard, pickle and tarragon. Fold to combine. Season with salt and pepper to taste.
Now, let’s prepare the baguette! Spread the chickpea salad mixture along the bottom half of the baguette and top with baby greens. On the top half, smear olive tapenade to taste. Bring the two halves together. Cut the prepared baguette into 2 equal pieces using a serrated bread knife.
Serve your chickpea baguette with a salad of fresh baby greens. Enjoy!