Vegan Pan Bagnat - My Vegan Cookbook

Vegan Pan Bagnat

  • COOK
    0 Mins
  • PREP
    15 Mins
    15 Mins

Pronounced (pahn bahn-YAHT) it's a traditional sandwich from Nice, France. Basically a salad on a bun, except here we've replaced the bun with a pita pocket. It works nicely, holding in all the ingredients and lovely juices. What seems like a simple sandwich is actually full of flavor.

This is gluten free if eaten with a gluten free pita pocket or just as a salad.

Original Release Date: August 26, 2009

Nutritional Facts
Servings 5Serving Size 3/4 Cup not counting pita pocket




  • 1 16-oz Can of Garbanzo Beans Lightly Mashed
  • 1 1/4 Cup Chopped Romaine Lettuce
  • 1 Cup Cherry Tomatoes Halves
  • 1/2 Medium Red Onion
  • 1 2-oz Jar Diced Pimentos
  • 1 Clove of Garlic Minced
  • 8 Basil Leaves Chopped
  • 2 Tablespoon Capers (optional)
  • 1/4 Cup Red Wine Vinegar
  • 3 Tablespoon Extra Virgin Olive Oil
  • 1 Teaspoon Sugar
  • 5 Pita Pockets


Place prepared beans, lettuce, tomatoes, onion, pimentos, garlic, basil and capers into mixing bowl.

Wisk together vinegar, oil and sugar. Pour over vegetables and toss.

To serve stuff each pita pocket with 3/4 cup of mixture.

mixing bowls
Original Food Photography & Original Recipe Text Copyright 2007-2020 Josh Latham. All Rights Reserved. Permission granted to reproduce for personal and educational use only. Commercial copying, hiring, lending is prohibited.