Step away from the stove, these summery sandwiches are both meatless and no-cook! Instead of a Niçoise salad’s traditional tuna, this dish features protein-packed chickpeas in a tangy tarragon-shallot dressing. This recipe is part of Meatless Monday’s No-Cook Summer Recipe video series.
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1 shallot, minced
1 small bunch tarragon, chopped
3 tablespoons extra-virgin olive oil
2 tablespoons white-wine vinegar
1 tablespoon Dijon mustard
1 (15 oz.) can chickpeas, rinsed and drained
1 round loaf country bread
2 hard-boiled eggs, sliced (optional)
1 small head Bibb lettuce
1 ripe tomato, sliced
1/3 cup jarred olive tapenade
Salt and pepper, to taste
In a medium bowl, add shallot, tarragon, extra-virgin olive oil, white wine vinegar, Dijon mustard and salt and pepper to taste. Stir to combine and set aside.
In a large bowl, crush chickpeas with a fork. Add shallot and tarragon mixture and stir to combine. Season with additional salt and pepper as desired. Set aside.
Carefully slice country bread horizontally to create a top and bottom half. Using your fingers, remove desired amount of the bread’s interior from both halves to create room for the filling. Fill the bottom slice with the chickpea mixture. Top with sliced eggs and add salt and pepper to taste. Continue building the sandwich with sliced tomatoes and lettuce leaves. Spread olive tapenade across the top slice of bread.
Place the top slice of bread on top of the sandwich and cut into four slices. Optionally, use a toothpick to hold each piece of the sandwich together.