CHICKPEA AVOCADO MUFFALETTA

CHICKPEA AVOCADO MUFFALETTA

1- 15 ounce can chickpeas, drained.
1/2 cup roasted red bell peppers, chopped.
1 cup Spanish olives with pimiento, chopped.
1 cup black olives, chopped.
1/2 cup seeded banana peppers, chopped.
2 garlic cloves, minces.
2 tbsp. chopped fresh parsley.
1 tsp dried oregano.
1/4 cup olive oil.
2 tbsp white wine vinegar.
salt and pepper to taste.
1 large avocado, sliced.
1 large tomato, sliced.
1 round loaf of crusty bread.

In a blender, combine chickpeas and roasted bell peppers until smooth.

In a bowl, combine olives, banana peppers, garlic, parsley, oregano, oil, vinegar, salt and pepper to taste.

Using a serrated knife, cut bread horizontally. 

Remove some of the inside of loaf, and save for something else.

Spread chickpea mixture over the bottom half of the loaf.

Spread the olive mixture over the chickpea.

Layer avocado and tomato on top.

Replace bread top and cut into wedges.

Serves 4 -6