Artichoke and tuna panini with garbanzo bean spread

  • Preparation Time20 mins
  • Serves6
  • DifficultyEasy

For the garbanzo bean spread

440g tinned garbanzo beans (chick peas), drained
2 cloves garlic
15g fresh mint
5g lemon zest
3 tbsp lemon juice
3 tbsp extra-virgin olive oil
1/4 tsp salt
1/4 tsp freshly ground black pepper

For the panini

150g pitted black olives, finely chopped
170ml extra-virgin olive oil
1/2 tsp salt
1/2 tsp freshly ground black pepper
2 tins Italian tuna in olive oil, drained
390g tinned quartered artichoke hearts, drained
8 mini baguettes, sliced in half lengthways
40g rocket
Special equipment: Brown parchment paper for wrapping the sandwiches
1) For the garbanzo bean spread: Combine all the ingredients in a food processor. Pulse until the mixture is smooth. Transfer to a small bowl and set aside.

2) For the panini: Combine the black olives, olive oil, salt, pepper, tuna, and artichokes in a bowl.

3) Lay out the sliced baguettes. Spread the garbanzo bean spread on both halves of the baguettes. Spoon the tuna mixture over the bean spread. Top with the rocket and close the sandwich. Wrap 1 end of the sandwich in parchment paper to make it easier to eat. place the sandwiches on a platter and serve.

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