Chickpea, Beet, and Apple Panini
| Prep Time: 20 min | Serves: 4 |
| Cooking Time: 10 min | Yield: 4 sandwiches |
Recipe based off of one found in Vegetarian Times, July/August 2011 issue, page 36.
Ingredients
- 1 3/4 cups Chick Peas-canned
- 3 tbsp Omega Plus Light Mayonnaise
- 1/4 tbsp Lemon Juice
- 1 tsp Tarragon, Dried
- 1 medium Apples
- 1 3/4 cups Fresh Cuts Sliced Beets
Directions
1.5 cups chick peas (1 can), rinsed and drained
3 Tbs. mayonnaise
1 Tbs. lemon juice
.5 tsp. dried tarragon
1 can sliced beets
4 ciabbata rolls
1. Pulse chickpeas, may, lemon juice, and tarragon in food processor until chunky.
2. Spread chickpea mixture on 4 ciabbata halves. Top with beet and apple slices, and sprouts.
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-diamter saucepan weighted with 2 cans. Cook 3 minutes. Flip, replace weight, and cook 2 minutes. (Or cook 4 minutes in panini maker.)
Makes 4 sandwiches