Chickpea, Beet, and Apple Panini
- Ready In:
- 30mins
- Ingredients:
- 9
- Yields:
-
4 Sandwiches
- Serves:
- 4
ingredients
- 15 ounces chickpeas or 1/2 cup chickpeas, cooked
- 3 tablespoons mayonnaise or 3 tablespoons vegan mayonnaise
- 1 tablespoon lemon juice
- 1 teaspoon fresh tarragon, chopped
- 8 slices bread, preferably sesame, semolina
- 1 beet, medium, peeled and sliced (golden)
- 1 granny smith apple, thinly sliced
- 1⁄4 cup broccoli or 1/4 cup radish sprouts
- 4 tablespoons tapenade, prepared
directions
- Pulse chickpeas, mayo, lemon juice, and tarragon in food processor until chunky.
- Spread chickpea mixture on 4 bread slices. Top with beet and apple slices and sprouts. Spread remaining 4 bread slices with tapenade; close sandwiches.
- Spray panini with cooking spray. Coat skillet or grill pan with cooking spray; heat over medium heat. Places panini in pan, weight with smaller-diameter saucepan weighted with w cans. Cook 3 minutes. Flip, replaces weight, and cook w minutes.
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