Chickpea, Beet, and Apple Panini

Name: Chickpea, Beet, and Apple Panini
Total time: 30 min
Ingredients: 1 1/2 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; 1/4 cup broccoli or radish sprouts; 4 Tbs. prepared black olive tapenade

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Total: 30 minutes

Servings: 4

Author : Sarah Caroon Mitchell and Mary Margaret Chappell

Ingredients

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1 1/2 cups cooked chickpeas, or 1 15-oz. can chickpeas, rinsed and drained3 Tbs. vegan mayonnaise1 Tbs. lemon juice1 tsp. chopped fresh tarragon8 slices sesame semolina bread (8 oz.)1 medium golden beet, peeled and sliced1 Granny smith apple, thinly sliced1/4 cup broccoli or radish sprouts4 Tbs. prepared black olive tapenade

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Instructions

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Pulse chickpeas, mayonnaise, 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. 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.)