Sriracha Chickpea Salad

Ingredients

Chickpeas, canned, reduced sodium, drained and rinsed2 ½ #10 cans
Celery, diced2 pounds

Sriracha Dressing

Mayonnaise, low sodium4 ½ cups
Garlic, granulated4 teaspoons
Sriracha6 ounces
Lemon juice¾ cup

Sandwich Assembly

Croissant, whole grain rich50 each
Tomatoes, sliced, ¼ inch3 pounds
Lettuce leaves, romaine2 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