New This Month

Chickpea Sub Sandwich


Prepare yourself for a few rousing verses of "For She's a Jolly Good Fellow," sung by the vegetarians in your group. Far from a limp and wilted also-ran or meatless mystery, this sandwich packs brightness (chickpeas gently mashed with lemon juice, lemon zest, and olive oil) as well as a mix of textures from the cheese, eggs, and fennel shavings.

Photography: Kristine Foley

Source: Martha Stewart Living, January 2012


  • Chive Remoulade
  • Chickpeas
  • 1/4 large baguette
  • Lemon juice and zest
  • Olive oil
  • Fontina
  • Shaved fennel
  • Hard-cooked eggs, sliced


  1. Slice baguette horizontally, and spread both sides with remoulade. Mash chickpeas with lemon juice, zest, and olive oil, to taste. Layer one side with remaining ingredients, and top with the other half of baguette.

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