Chickpea, Beet, and Apple Vegan Panini (SERVES 4 | 30 MINUTES OR LESS)
Never had raw beet in a sandwich? This vegan panini will have you hooked.
1 ½ cups cooked chickpeas, or one 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
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.
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 more minutes. (Or cook 4 minutes total in panini maker.)