Lemon Confit:
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

Marinated Chickpeas:
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

Assembled Sanddwich:
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