Chickpea, Beet, and Apple PaniniNever had raw beet in a sandwich? This panini will have you hooked.

Serves 4 

30 minutes or fewer

Ingredients of Chickpea, Beet, and Apple Panini:

  • 1 ½ 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

Directions for Chickpea, Beet, and Apple Panini:

  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.)

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

Source: http://www.vegetariantimes.com

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