Chickpea Panini

Method - Make the chickpea filling: Drain the chickpeas in a colander or sieve, and rinse under cold running water. Drain well. Transfer into a medium bowl and add the lemon juice, olive oil, and ground cumin. Use the back of a fork to press the chickpeas into a thick, chunky mash.

Method - Add the cheese and carrots: Crumble the goat cheese into the bowl, add the carrots, and stir well.

Method - Fill the baguettes: Cut the baguette into 3 5- to 6-inch pieces. If you have leftover bread, save it for another use. Cut each piece in half lengthwise, but not all the way through—you want it connected along one edge so you can open the baguette like a book. Divide the chickpea mash among the 3 pieces, spreading it evenly. Top with the arugula. Squeeze a little lemon juice, a light drizzle of olive oil, and a pinch of salt to the top. Serve. Leftovers don't keep well. I recommend assembling sandwiches the same day you plan to eat them so the bread doesn't get soggy.