Stuffed Plant-Based Muffaletta Sandwich | VegNews

Ingredients

• 1 (15-ounce) can chickpeas, drained
• ½ cup roasted sweet red peppers, chopped
• 1 cup pimiento-stuffed green olives, chopped
• 1 cup imported pitted black olives, chopped
• ½ cup chopped banana peppers, pepperoncini, or other mild pickled peppers
• 2 large garlic cloves, minced
• 2 tablespoons capers
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon dried oregano
• ¼ cup olive oil
• 2 tablespoons white-wine vinegar
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• 1 round loaf crusty Italian bread
• 2 avocados, peeled, pitted, and sliced
• 1 large ripe tomato, thinly sliced