Vegan Panini

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.)

Vegan Panini


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