I’ve mentioned before that I’m on a quest to add more vegetarian protein to my meals so that my bebe-to-be gets her protein needs met, but without my ingesting nasty ol’ preservatives. One easy recipe that I make is called Smashed Chickpea Salad. There are various versions floating around the internet, but this is my version.
Reminiscent of a chicken or egg salad, this salad uses chickpeas both for the protein and because of the lovely texture. I used store-bought mayo in this recipe just because of the risk of salmonella in homemade mayo, but when not preggo, I definitely make my own mayonnaise. Homemade tastes heaps better than store-bought, and is super-easy to make.
Growing up I always loved the egg salad-stuffed croissants from a local café near my home, and one of the ways they made it so delicious was by adding in alfalfa sprouts. So, this recipe also uses alfalfa sprouts! I think it definitely adds to the flavour, so while you could definitely adapt the sandwich to meet whatever you have in your pantry, I think it’s worth it to buy some alfalfa sprouts. I also used baby lettuce, as that’s what I’ve been growing in my balcony garden. Oh, on a side note, interested in seeing what I’ve harvested from my balcony garden this week? Check this out!
But back to the recipe at hand: Smashed Chickpea Salad Stuffed Croissants! I recommend getting really good, super-buttery croissants for this recipe. It definitely adds to the mouth feel (so flaky!) and taste (so buttery!) and elevates a good sandwich to café quality.
As with all of my recipes, this one can be easily adapted! Like fresh parsley? Add some in instead of dried! Like celery? Add some finely chopped celery in! And of course, adjust the seasonings to your taste. Once you know the basics of any recipe, you can adapt it and make it your own! You could even make this vegan, by using vegan-aise or a similar vegan mayo.
But let’s get down to the nitty-gritty of this recipe!
SMASHED CHICKPEA SALAD STUFFED MINI CROISSANTS
This hearty sandwich is easily thrown together, and elevated to cafe quality by the use of alfalfa sprouts and extra-buttery croissants. Mini croissants make serving sizes a breeze!
- 1 can chickpeas, rinsed and drained
- 1/3 c. mayo
- 1 tsp. garlic powder
- 1 tsp. nutritional yeast
- 1/4 tsp. smoked paprika
- 1/4 tsp. onion powder
- 1/2 tsp. dried parsley (or fresh!)
- 1/2 tsp. mustard powder
- salt and pepper to taste
- 8 mini croissants
- 1/2 c. alfalfa sprouts
- 16-20 baby lettuce leaves
Rinse and drain chickpeas.
Using a potato masher in a large bowl, smash about 2/3 of them.
Add in mayo and remaining ingredients, and stir.
Let sit to let flavours develop, or use right away.
Slice mini-croissants in half length-wise. Layer baby lettuce and alfalfa sprouts on bottom half of croissants.
Top with smashed chickpea salad, and place top half of croissant on top.
Serve and enjoy!
I like to eat these stuffed croissants for lunch, but they’re equally good served as a light dinner, especially on hot summer nights. A fresh fruit salad as a side, and my taste buds and tummy are happy! And I know that I’m feeding my bebe-to-be some good, preservative-free nutrition!
Next Post: I’m going to share a childhood favourite with you, an easy Pineapple Float! Just typing it out and thinking about it makes my mouth water, so stay tuned!