Smashed Chickpea and Avocado Panini

Vegetarian
Popular
Health score
11%
Smashed Chickpea and Avocado Panini
30 min.
4
672kcal

Suggestions


Are you ready to elevate your lunch game with a deliciously satisfying Smashed Chickpea and Avocado Panini? This vegetarian delight is not only popular among food lovers but also packed with flavor and nutrition. Perfect for a quick lunch or a cozy dinner, this panini combines the creaminess of ripe avocado with the hearty texture of chickpeas, creating a filling meal that will leave you craving more.

Imagine biting into a warm, toasted sandwich where the sharpness of Asiago cheese perfectly complements the freshness of basil and the vibrant notes of roasted red bell peppers. Each bite is a delightful mix of creamy, crunchy, and savory, making it a feast for your taste buds. Plus, with the added zing of lemon juice and the aromatic touch of basil pesto, this panini is a celebration of flavors that you won't want to miss.

In just 30 minutes, you can whip up this delightful dish that serves four, making it an ideal choice for a family meal or a gathering with friends. With a caloric breakdown that balances protein, fats, and carbs, you can enjoy this indulgent treat without the guilt. So, gather your ingredients and get ready to impress your loved ones with this scrumptious Smashed Chickpea and Avocado Panini!

Ingredients

  • ounces asiago sliced
  • large avocado pitted ripe peeled quartered
  • tablespoons basil chopped
  • tablespoons basil pesto 
  • tablespoons butter at room temperature
  • 15 ounce garbanzo beans rinsed peeled drained canned
  • servings coarse salt and pepper black freshly ground
  • slices bread italian sliced
  • tablespoons juice of lemon freshly squeezed
  • tablespoons parsley italian chopped
  • 0.3 cup roasted bell peppers red sliced
  • tablespoons scallions chopped

Equipment

  • bowl
  • potato masher
  • grill
  • panini press

Directions

  1. Heat the panini press to medium-high heat.In a medium bowl, mash the chickpeas and avocado together with a fork or potato masher (it doesn’t need to be smooth – in fact, I think it tastes best with a chunky texture).
  2. Spread butter on two slices of bread to flavor the outside of the sandwich. Flip over both slices and spread a thin layer of pesto on the other side of each slice. Top one slice with cheese, a generous amount of smashed chickpea and avocado salad, roasted red bell peppers and more cheese. Close the sandwich with the other slice of bread, buttered side up.Grill two panini at a time, with the lid closed, until the cheese is melted and the bread is toasted, 4 to 5 minutes.

Nutrition Facts

Calories672kcal
Protein12.08%
Fat62.87%
Carbs25.05%

Properties

Glycemic Index
80.83
Glycemic Load
4.6
Inflammation Score
-8
Nutrition Score
20.772608588571%

Flavonoids

Cyanidin
0.17mg
Epicatechin
0.19mg
Epigallocatechin 3-gallate
0.08mg
Eriodictyol
0.37mg
Hesperetin
1.09mg
Naringenin
0.1mg
Apigenin
4.31mg
Luteolin
0.02mg
Kaempferol
0.07mg
Myricetin
0.3mg
Quercetin
0.35mg

Nutrients percent of daily need

Calories:672.1kcal
33.6%
Fat:47.88g
73.66%
Saturated Fat:21.79g
136.17%
Carbohydrates:42.92g
14.31%
Net Carbohydrates:32.93g
11.97%
Sugar:13.69g
15.21%
Cholesterol:50.58mg
16.86%
Sodium:1253.41mg
54.5%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:20.7g
41.4%
Vitamin K:55.34µg
52.7%
Manganese:0.99mg
49.69%
Calcium:417.58mg
41.76%
Fiber:10g
39.99%
Vitamin B6:0.68mg
34.14%
Phosphorus:331.42mg
33.14%
Folate:103.44µg
25.86%
Vitamin A:1260.62IU
25.21%
Vitamin C:15.51mg
18.8%
Iron:3.03mg
16.84%
Magnesium:66.65mg
16.66%
Potassium:557.18mg
15.92%
Vitamin B3:3mg
15.01%
Copper:0.29mg
14.52%
Zinc:1.99mg
13.26%
Vitamin B2:0.23mg
13.25%
Selenium:8.91µg
12.73%
Vitamin B5:1.19mg
11.87%
Vitamin E:1.48mg
9.86%
Vitamin B1:0.14mg
9.55%
Vitamin B12:0.36µg
6.07%