Pan Bagnat

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Ingredients

1 fennel bulb, halved and cut crosswise into very thin slices

1 cup drained and rinsed canned chickpeas (from one 15-ounce can)

1/3 cup black olives, such as Niçoise or Kalamata, pitted and coarsely chopped

2 tablespoons drained capers, chopped

1/3 cup chopped fresh parsley

1 clove garlic, minced

1 large tomato, chopped

4 teaspoons wine vinegar

6 tablespoons olive oil

1 teaspoon salt

1/4 teaspoon fresh-ground black pepper

4 large crusty rolls, split

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