MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chickpea & Olive Muffaletta
Categories: Sandwiches
Yield: 4 Servings

1 1/2 c Cooked chickpeas -OR-
15 oz Can chickpease;
- rinsed & drained
1/2 c Red bell peppers;
- roastedm chopped
1 c Pimiento stuffed green
- olives; chopped
1 c Imported black olives;
- pitted, chopped
1/2 c Banana peppers, peperocini,
- or other mild pickled
- peppers;
- seeded, chopped
2 cl Garlic; minced
2 tb Capers; drained
2 tb Fresh parsley; chopped
1 ts Dried oregano
3 tb Olive oil
1 1/2 tb White wine vinegar
1 Crusty Italian bread loaf
- (9" round)
2 Ripe Hass avacados;
- peeled, pitted, sliced
1 lg Ripe tomato; thinly sliced

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

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

Using a serrated knife, cut the bread in half horizontally. Remove
some of the inside of the loaf to make room for the filling. Spoon
some of the liquid from the olive salad into 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. Replace the top half of the loaf. Using a serrated knife, cut
the sandwich into 4 wedges and serve.

Recipe by Vegan Planet by Robin Robertson

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