Roasted Chickpea and Tomato Panini

Name: Roasted Chickpea and Tomato Panini
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: 1 can (15 oz) (425 g) canned chickpeas, drained and rinsed, drained, rinsed, and patted completely dry; 2 tablespoons (30 ml) extra-virgin olive oil; 1 clove (5 g) garlic clove, minced, minced; ½ teaspoon (1 g) dried oregano; to taste sea salt; to taste freshly ground black pepper; 2 rolls (4 oz each) (230 g) ciabatta bread or Italian rolls, split in half horizontally; 2 medium (200 g) ripe vine tomatoes, sliced into 3 slices each, about ¼ inch thick; ½ cup (100 g) crumbled feta cheese; 6 leaves (3 g) fresh basil leaves, left whole; ¼ small (35 g) red onion, thinly sliced (optional); 1 tablespoon (15 g) unsalted butter, softened, softened to room temperature

From the MyKitchenBank Kitchen

A hearty Mediterranean panini featuring crispy roasted chickpeas, ripe tomatoes, creamy feta, and fresh basil pressed between crusty bread and grilled until golden. The chickpeas are seasoned with garlic and oregano, offering a protein-rich vegetarian option with satisfying crunch and depth.

Prep: 15 min
Cook: 25 min
Wait: 5 min
Total: 45 min
Makes: 2 panini

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Ingredients

2 servings

1 can (15 oz) (425 g) canned chickpeas, drained and rinsed, drained, rinsed, and patted completely dry
2 tablespoons (30 ml) extra-virgin olive oil
1 clove (5 g) garlic clove, minced, minced
½ teaspoon (1 g) dried oregano
to taste sea salt
to taste freshly ground black pepper
2 rolls (4 oz each) (230 g) ciabatta bread or Italian rolls, split in half horizontally
2 medium (200 g) ripe vine tomatoes, sliced into 3 slices each, about ¼ inch thick
½ cup (100 g) crumbled feta cheese
6 leaves (3 g) fresh basil leaves, left whole
¼ small (35 g) red onion, thinly sliced (optional)
1 tablespoon (15 g) unsalted butter, softened, softened to room temperature

Equipment (5)

Baking sheet
Medium bowl
Panini press or griddle with another skillet or foil-wrapped heavy item as a weight
Cutting board
Small knife

Steps

Before you start

Preheat oven to 400°F (200°C) for roasting the chickpeas
Have all bread and filling ingredients prepped and ready before you start grilling
Pat the roasted chickpeas completely dry with paper towels to maximize crispness

1
Roast the chickpeasOven 400°F / 205°C
- Preheat oven to 400°F (200°C).
- In a medium bowl, toss the drained and patted-dry chickpeas with 2 tablespoons olive oil, minced garlic, dried oregano, sea salt, and black pepper.
- Spread in a single layer on a baking sheet and roast for 20–25 minutes, shaking the pan halfway through, until the chickpeas are deeply golden and crispy.
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Ready when: Chickpeas are deeply golden brown and make a hollow sound when shaken
Tip: Do not skip drying the chickpeas; wet chickpeas will steam rather than crisp
2
Slice bread and prepare filling
- While the chickpeas roast, split the ciabatta rolls in half horizontally.
- Slice the tomatoes into ¼-inch-thick slices.
- Have the feta cheese crumbled, basil leaves ready, and red onion (if using) thinly sliced.
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Tip: Pat tomato slices dry with a paper towel so they don't make the bread soggy
3
Assemble the panini
- Remove roasted chickpeas from the oven and let them cool for 1–2 minutes.
- Lightly butter the outside of each bread half on one side.
- Layer the insides of each roll with roasted chickpeas (dividing them evenly), tomato slices, feta cheese crumbles, red onion slices (if using), and fresh basil leaves.
- Close each sandwich by pressing the top half onto the bottom.
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Tip: Butter the outside of the bread, not the inside, so it crisps evenly on the panini press or griddle
4
Grill the panini
- Heat a panini press to medium-high heat (or heat a griddle over medium-high heat).
- If using a griddle, place the assembled panini on it, then weight the top with another skillet or a foil-wrapped heavy item.
- Grill for 3–4 minutes on the first side until the bread is golden brown and crispy.
- Carefully flip and grill the other side for another 2–3 minutes until equally golden and the cheese begins to soften.
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Ready when: Bread is golden brown and crispy on both sides; cheese is softened
Tip: Don't press down aggressively on the panini; a gentle weight allows the cheese to melt without squishing out the filling
5
Rest and serve
- Transfer the grilled panini to a cutting board and let rest for 2 minutes.
- Cut each panini diagonally in half and serve while warm.
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Tip: Resting prevents the cheese from running out when you bite into the sandwich

Good to know

Tips

For maximum crispness, keep the roasted chickpeas in a warm spot until grilling; cold chickpeas become softer as they heat through
If the bread browns too quickly, reduce the heat to medium to prevent the crust from burning before the cheese softens
Red onion is optional but adds a sharp, fresh bite that balances the rich feta and soft beans beautifully
This panini is naturally vegan if you omit the feta cheese and use olive oil instead of butter to brush the bread

Make ahead

The roasted chickpeas can be made up to 2 days ahead and stored in an airtight container. Reheat in a 350°F (175°C) oven for 5 minutes before assembling the panini. All other components should be prepped fresh on the day of serving.

Storage & reheating

Best eaten immediately while warm and crispy. Leftover assembled panini (if any) can be wrapped tightly in foil and refrigerated for up to 1 day, then reheated on a griddle over medium heat for 2–3 minutes per side to re-crisp the bread. Do not freeze assembled panini; freeze only the roasted chickpeas in an airtight container for up to 3 months.

Substitutions

crumbled feta cheese → goat cheese or fresh mozzarella. Goat cheese adds tanginess, while mozzarella is milder and creates a stretchier melt
fresh basil leaves → fresh mint or oregano. Mint brings a cooler note; dried oregano (½ teaspoon) works if fresh herbs are unavailable
ciabatta bread or Italian rolls → focaccia, sourdough, or multigrain bread. Choose sturdy bread that won't get soggy; avoid soft white bread
ripe vine tomatoes → Roma tomatoes or sun-dried tomatoes. Sun-dried tomatoes add concentrated flavor but don't pat dry with water; use oil-packed ones