Chickpea, Beet, and Apple Panini

• 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

1. Pulse chickpeas, mayonnaise, lemon juice, and tarragon in food processor until chunky.
2. Spread chickpea mixture on 4 bread slices.
3. Top with beet and apple slices, and sprouts.
4. Spread remaining 4 bread slices with tapenade; close sandwiches.
5. Spray panini with cooking spray.
6. Coat skillet or grill pan with cooking spray; heat over medium heat.
7. Place panini in pan; weight with smaller-diameter saucepan weighted with 2 cans.
8. Cook 3 minutes.
9. Flip, replace weight, and cook 2 minutes.
10. (Or cook 4 minutes in panini maker.)

chickpeas, mayonnaise, lemon juice, tarragon, sesame semolina bread, golden beet, apple, broccoli, black olive tapenade

Taken from www.vegetariantimes.com/recipe/chickpea-beet-and-apple-panini/ (may not work)