Falafel Chickpea Salad Panini
Yield: about 5 sandwiches
  • 1 (15 oz) can chickpeas, drained and rinsed well
  • 1/4 onion, finely diced
  • 2 cloves garlic, minced
  • 1/4 cup tahini
  • 2 tablespoons fresh parsley
  • 2 teaspoons lemon juice
  • 1 teaspoon cumin
  • Salt and fresh ground black pepper
  • Whole wheat bread
  • Vegan buttery spread
  • Vegetables (spinach, carrots, cucumbers, tomatoes, etc.)
  1. Place chickpeas in a large bowl and mash with a fork or potato masher. There can be some whole chickpeas left but the better it is mashed, the better the sandwich will hold together.
  2. Stir in onion, garlic, tahini, parsley, lemon juice, and cumin until combined. Season with salt and pepper.
  3. Spread slices of bread with buttery spread and place buttery side down.
  4. Spread chickpea mixture on one slice of bread and top with lettuce, cucumber, carrots, tomatoes, broccoli, etc.
  5. Cook in a panini press until bread is crispy, about 2 minutes.
Nutrition Information
Serving size: chickpea salad (without bread or toppings) Calories: 180 Fat: 9g Saturated fat: 1.5g Trans fat: 0g Carbohydrates: 15g Sugar: 0g Sodium: 220mg Fiber: 5g Protein: 8g Cholesterol: 0mg
Recipe by Handful of Raspberries at http://www.handfulofraspberries.com/falafel-chickpea-salad-panini/