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Title: Chickpea and Avocado Muffaletta

1 1/2 C cooked chickpeas (one 15 oz. can)
1/2 C roasted red bell peppers, chopped
1 C pimiento-stuffed green olives, chopped
1 C black olives, pitted and chopped
1/2 C pepperoncini or banana peppers,seeded and chopped
2 - large cloves garlic, minced
2 T capers, drained
2 T fresh parsley, chopped
1 t dried oregano
1/4 C olive oil
2 T white wine vinegar
0 - salt and pepper
1 - loaf crusty Italian bread (round, if possible)
2 - ripe avocados, peeled and sliced
1 - tomato, thinly sliced

In a food processor, process the chickpeas and roasted pepper until smooth. Set aside.

In a medium-size bowl, combine the olives, banana peppers, garlic, capers, parsley, oregano, olive oil, vinegar, and salt and pepper to taste. Set aside.

Using a serrated knife, cut the bread in half horizontally. Remove some of the insides to make room for the filling. Spoon some of the liquid from the olive salad onto the cut sides of the bread. Spread the chickpea mixture over the bottom half. Layer the avocado and tomato on top, then spread the olive salad evenly over all. Using a serrated knife, cut the sandwich into 4 wedges and serve.

From Vegan Planet
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