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
- Thoroughly drain and rinse chickpeas.
- Add to a food processor and roughly chop until medium chunks remain
- Combine celery and chopped chickpeas in a large bowl and gently mix.
- In a separate bowl, thoroughly mix together mayonnaise, garlic, Sriracha, and lemon juice
- Add the dressing to the chickpea mixture and gently mixCCP: Hold for cold service at 41 °F or lower
To serve:
- Cut the croissant in half lengthwise
- Place a lettuce leaf and a tomato slice on the bottom croissant.
- Place a #6 scoop of the chickpea salad mixture on the tomato.
- 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