1 (15 1/2-ounce) can garbanzo beans, drained
2 cloves garlic
1/4 cup fresh mint
2 teaspoons lemon zest
3 tablespoons lemon juice
3 tablespoons extra-virgin olive oil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup pitted black olives, finely chopped
2/3 cup extra-virgin olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 (5 1/2-ounce) cans Italian tuna in olive oil, drained (recommended: Flot)
1 (13 3/4-ounce) can quartered artichoke hearts, drained
8 mini baguettes, sliced in 1/2 lengthwise
2 cups arugula
Special equipment: Brown parchment paper for wrapping the sandwiches
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