Chickpea Baguette
In this flavorful chickpea baguette, mashed chickpeas mingle with olive oil, briny capers, spicy mustard, tangy lemon & fresh herbs
Equipment
- Large mixing bowl
- Fork
Ingredients
- 1 can chickpeas drained and rinsed
- 3 tablespoons olive oil extra virgin
- 1/4 cup capers drained and minced
- 2 tablespoons fresh chives minced
- 1 medium lemon zested and juiced
- 1 tablespoon Dijon mustard rounded
- 1 each dill pickle spear minced, or 1 tbsp dill pickle relish
- 2 tablespoons tarragon fresh, minced
- 1/2 each baguette sliced lengthwise (Note: Udi’s sells a gluten free option!)
- 1/2 cup mixed baby greens for garnish
- 2 tablespoons olive tapenade or to taste, for garnish
- salt
- black pepper to taste
Instructions
- 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!