Chopped Chickpeas with Roasted Peppers, Black Olives, Lemon Confit, and Parsley

• 2 cups Marinated Chickpeas (page 196)
• 8 slices country bread
• 1/2 cup Roasted Peppers (page 184)
• 4 tablespoons pitted and chopped Nicoise olives
• 12 slices Lemon Confit (page 200)
• 1 cup flat-leaf parsley leaves
• Freshly ground black pepper

1. In a food processor, coarsely chop the chickpeas, until theyre spreadable but still chunky.
2. Evenly spread the chickpeas over 4 of the bread slices.
3. Top with the roasted peppers, olives, confit, and parsley, in that order, and season with pepper.
4. Top with the remaining 4 slices of bread, cut into halves, and serve.

chickpeas, country bread, peppers, nicoise olives, lemon, flatleaf parsley, freshly ground black pepper

Taken from www.epicurious.com/recipes/food/views/chopped-chickpeas-with-roasted-peppers-black-olives-lemon-confit-and-parsley-376985 (may not work)