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Recipe For 'Wichcraft Chopped Chickpeas and Roasted Red Pepper Sandwich

'Wich of the Week: Chickpeas and Red Peppers at 'Wichcraft

When it comes to expensive sandwiches, I'm rarely disappointed with 'Wichcraft. Though the creations are somewhat pricey, they're also well-made, and when the ingredients are surprising, I'll totally shell out the cash. Though now that 'Wichcraft's Tom Colicchio and Sisha Ortuzar have released a cookbook, I can save my money and make the recipes at home. Lucky for you, I just got my hands on the cookbook, and I have the recipe for the latest 'wich I grabbed at 'Wichcraft: the reasonably priced ($6.95) chopped chickpeas with roasted red peppers, black olives, lemon confit, and parsley on country bread. Though I love the anchovy and egg sandwich with a consuming passion, I decided to try something new on my last trip, and I wasn't disappointed. To find out how to make it,

.

The country bread that 'Wichcraft uses is just perfect: crusty on the outside but with a soft, friendly give. I thought "chopped chickpeas" would just mean hummus, so I was pleasantly surprised by this spread, which is really more of a chickpea salad. Though making the chickpeas and lemon confit from scratch sounds like a lot of trouble, it could also be done far in advance, and the sandwich itself is quite simple.

Chopped Chickpeas Sandwich With Roasted Red Peppers, Black Olives, Lemon Confit, and Parsley

Chopped Chickpeas Sandwich With Roasted Red Peppers, Black Olives, Lemon Confit, and Parsley

Recipe For 'Wichcraft Chopped Chickpeas and Roasted Red Pepper Sandwich

Ingredients

  1. 2 cups marinated chickpeas
  2. 8 slices country bread
  3. 1/2 cup roasted red peppers
  4. 4 tablespoons pitted and chopped Nicoise olives
  5. 12 slices lemon confit
  6. 1 cup flat-leaf parsley leaves
  7. Freshly ground black pepper

Directions

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

Makes 4 sandwiches.

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Join The Conversation
aimeeb aimeeb 8 years
I can't get into chickpeas.
zeze zeze 8 years
ohhh ok that makes it more difficult thanks for explaining it tlsgirl. I think I would love it with just regular chickpeas with some lemon squeezed on them...
tlsgirl tlsgirl 8 years
zeze - the chickpeas are marinated in a whole bunch of stuff for the sandwich.
emalove emalove 8 years
I would love this.
zeze zeze 8 years
Bread is my lover and my enemy....that looks soooo good. Btw you can get chickpeas in a can already cooked and they taste great! So why would it be hard to prepare them?
tlsgirl tlsgirl 8 years
All I can think when I look at that sandwich is "wow, I'd never be able to fit that in my mouth." The roll is huge!
tuscanstellina tuscanstellina 8 years
I pick up this cookbook each time I have gone to the bookstore. I should just buy it once and for all! This looks yummy!
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