Chickpea, Beet, and Apple Panini

• 15 ounces chickpeas or 12 cup chickpeas, cooked
• 3 tablespoons mayonnaise or 3 tablespoons vegan mayonnaise
• 1 tablespoon lemon juice
• 1 teaspoon fresh tarragon, chopped
• 8 slices bread, preferably sesame, semolina
• 1 beet, medium, peeled and sliced (golden)
• 1 granny smith apple, thinly sliced
• 14 cup broccoli or 14 cup radish sprouts
• 4 tablespoons tapenade, prepared

1. Pulse chickpeas, mayo, 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. Places panini in pan, weight with smaller-diameter saucepan weighted with w cans.
8. Cook 3 minutes.
9. Flip, replaces weight, and cook w minutes.

chickpeas, mayonnaise, lemon juice, fresh tarragon, bread, granny smith apple, broccoli, tapenade

Taken from www.food.com/recipe/chickpea-beet-and-apple-panini-459239 (may not work)