Sriracha Chickpea Salad

Ingredients

Chickpeas, canned, reduced sodium, drained and rinsed	2 ½ #10 cans
Celery, diced	2 pounds

Sriracha Dressing

Mayonnaise, low sodium	4 ½ cups
Garlic, granulated	4 teaspoons
Sriracha	6 ounces
Lemon juice	¾ cup

Sandwich Assembly

Croissant, whole grain rich	50 each
Tomatoes, sliced, ¼ inch	3 pounds
Lettuce leaves, romaine	2 ½ pounds

Instructions

1. Thoroughly drain and rinse chickpeas.
2. Add to a food processor and roughly chop until medium chunks remain
3. Combine celery and chopped chickpeas in a large bowl and gently mix.
4. In a separate bowl, thoroughly mix together mayonnaise, garlic, Sriracha, and lemon juice
5. Add the dressing to the chickpea mixture and gently mixCCP: Hold for cold service at 41 °F or lower

To serve:

1. Cut the croissant in half lengthwise
2. Place a lettuce leaf and a tomato slice on the bottom croissant.
3. Place a #6 scoop of the chickpea salad mixture on the tomato.
4. Place the top of the croissant on the chickpea salad.

Recipe Notes

One sandwich provides 2 oz. eq. meat/meat alternate, 2 oz. eq. whole grain, ⅜ cup of vegetable 

This salad can be used in a wrap, bun, English muffin, or on top of a salad

For 50 servings, total preparation time = 20 minutes, plus cook time