Chickpea, Beet, and Apple Panini Recipe - Vegetarian Times

Chickpea, Beet, and Apple Panini

Author:
Publish date:
Chickpea-beet-and-apple-panini-July-2011-CROP

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

  • 4Servings

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

Preparation

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.)

Nutrition Information

  • Calories: 388
  • Carbohydrate Content: 57 g
  • Fat Content: 14 g
  • Fiber Content: 8 g
  • Protein Content: 12 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 749 mg
  • Sugar Content: 10 g