Panini with Sautéed Spinach and Chickpea Spread

Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 366
  • Calories from fat: 18%
  • Fat: 7.4g
  • Saturated fat: 1.3g
  • Monounsaturated fat: 4.2g
  • Polyunsaturated fat: 1.3g
  • Protein: 14.9g
  • Carbohydrate: 63g
  • Fiber: 12.1g
  • Cholesterol: 0.0mg
  • Iron: 6.3mg
  • Sodium: 999mg
  • Calcium: 221mg

Ingredients

  • 3/4 cup chickpeas (garbanzo beans)
  • 2 tablespoons lemon juice
  • 1 tablespoon water
  • 2 teaspoons capers
  • 2 teaspoons olive oil
  • 2 garlic cloves, minced
  • 4 cups torn spinach
  • 1/8 teaspoon pepper
  • 2 (2 1/2-ounce) submarine rolls

Preparation

  1. Place first 4 ingredients in a food processor, and process until smooth, scraping sides of processor bowl occasionally. Set aside.
  2. Heat oil in a large nonstick skillet over medium heat. Add garlic, and sauté 1 minute. Add spinach; sauté 1 minute. Remove skillet from heat, and stir in pepper.
  3. Slice each roll in half horizontally. Spread chickpea mixture over bottom halves of bread. Top with spinach, and cover with top halves of bread.
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