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!
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!