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Vegan Planet Publisher: The Harvard Common Press © 2003 by Robin Robertson ISBN: 1558322108

Reprinted with permission from the author, Robin Robertson.

Chickpea and Avocado Muffaletta

The classic New Orleans muffaletta is usually made on a loaf of crusty Italian bread. Although the muffaletta traditionally contains several layers of meat and cheese, I maintain that its popularity is due mainly to the luscious olive salad that is an integral component of the filling. While you can, of course, simply replace the meat and cheese with vegan cold cuts, this version uses slices of creamy avocado and a tasty chickpea spread to complement the piquant olive mixture. While a round bread loaf is traditional, a long loaf or even individual sub rolls may be used instead.

Ingredients

• One 15-ounce can chickpeas, drained and rinsed
• 1/2 cup roasted sweet red peppers, chopped
• 1 cup chopped pimiento-stuffed green olives
• 1 cup chopped imported pitted black olives
• 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 ripe avocados, peeled, pitted and sliced
• 1 large ripe tomato, thinly sliced

Directions

1. In a food processor combine the chickpeas and roasted red pepper 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.
4. 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.

 Serves 4.