Vegetarian Pan Bagnat

Ingredients

• 1 fennel bulb, halved and cut crosswise into very thin slices
• 1 cup drained and rinsed canned chick-peas (from one 15-ounce can)
• 1/3 cup black olives, pitted and coarsely chopped
• 2 tablespoons drained capers, chopped
• 1/3 cup chopped fresh parsley
• 1 garlic clove, minced
• 1 large tomatoes, chopped
• 4 teaspoons wine vinegar
• 6 tablespoons olive oil
• 1 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 4 large crusty rolls, split