Chickpea, Beet, and Apple Panini

 

Serves 4

Never had raw beet in a sandwich? This panini will have you hooked.

1½ cups cooked chickpeas, or 1 15-oz. can chickpeas,
   rinsed and drained
3 Tbs. vegan mayonnaise
1 Tbs. lemon juice
1 tsp. chopped fresh tarragon
8 slices sesame semolina bread (8 oz.)
1 medium golden beet, peeled and sliced
1 Granny smith apple, thinly sliced
¼ cup broccoli or radish sprouts
4 Tbs. prepared black olive tapenade

nutritional information

Per Sandwich:

• Calories: 388
• Protein: 12 g
• Total Fat: 14 g
• Saturated Fat: 1 g
• Carbohydrates: 57 g
• Cholesterol: 0 mg
• Sodium: 749 mg
• Fiber: 8 g
• Sugar: 10 g

Vegan 

 

1. Pulse chickpeas, mayonnaise, lemon juice, and tarragon in food processor until chunky. 
2. Spread chickpea mixture on 4 bread slices. Top with beet and apple slices, and sprouts. Spread remaining 4 bread slices with tapenade; close sandwiches.
3. Spray panini with cooking spray. Coat skillet or grill pan with cooking spray; heat over medium heat. Place panini in pan; weight with smaller-diameter saucepan weighted with 2 cans. Cook 3 minutes. Flip, replace weight, and cook 2 minutes. (Or cook 4 minutes in panini maker.)