Marinated Chickpea Sandwiches with Lemon Confit

Ingredients

• 12 lemons
• 5 shallots, peeled and minced
• 6 garlic cloves, minced
• 2/3 cup kosher salt
• 1/3 cup sugar
• About 4 cups extra-virgin olive oil
• 1 1/2 cups dried chickpeas, or 2 cups drained canned chickpeas
• 1 tablespoon plus 1/2 cup extra-virgin olive oil
• 1/2 yellow onion, quartered
• 1 celery stalk, cut in half, plus 1/2 cup finely diced celery
• 1 medium carrot, peeled and halved
• 2 sprigs fresh rosemary
• 1 sprig fresh thyme
• Kosher salt and freshly ground black pepper
• 1/2 cup finely diced red onion
• 1/2 cup red wine vinegar
• 1 garlic clove, crushed and peeled
• 1/4 teaspoon cayenne pepper
• 1 tablespoon chopped fresh oregano
• 1/2 cup finely chopped flat-leaf parsley
• Zest and lemon juice from 1/2 a lemon
• 8 slices country bread
• 1/2 cup roasted red peppers
• 4 tablespoons pitted and chopped Nicoise olives
• 1 cup flat-leaf parsley leaves
• Freshly ground black pepper

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