Creamy Chickpea Salad Sandwich with Red Grapes & Pecans

The combination of textures in a creamy, full-of-flavor dressing are, in a phrase, on point.

Red grapes add a sweet, juicy bite, and toasted pecans + bits of crunchy celery add a satisfying crunch. And that creamy dressing, made with tangy Greek yogurt, mayo, lemon and dill … this creamy chickpea salad is so, SO good stuffed inside a croissant.

Ingredients

For the chickpea salad:

Chickpeas – I use two cans, which equates to about four cups of chickpeas.

Pecans – Chop them pretty finely and toast them. Worth it!

Celery – For that classic chicken salad flavor and a bit of satisfying crunch.

Onion – Red onion is perfect. I mince it VERY finely because I love the flavor and the bit of crunch but don’t want to find a huge piece of onion in my chickpea salad sandwich.

Grapes – Many chicken salad recipes called for halved grapes, but I go one step further and quarter them. For me, this just makes more sense for a chickpea version because chickpeas are on the smaller side and in something like this, the textures are more satisfying when the sizes can match up. Plus, you’re more likely to get a sweet juicy grape in very bite!

For the dressing:

Greek yogurt – Full fat, plain. Sour cream will work as a sub, too, but I like the added health benefits of Greek yogurt (protein, probiotics, etc.) (source)

Mayonnaise – Adds another note of creamy flavor. Use your favorite brand.

Lemon juice – From one medium or large juicy lemon.

Dill – You can use fresh minced dill, or I’ve provided an option for dried dill if that’s what you have on hand.

Salt & pepper – This one calls for quite a bit of salt because in my opinion, the chickpeas and Greek yogurt need it. If you’re not sure or don’t like a lot of salt, go ahead and start with 1/2 teaspoon then add more at the end if you feel it needs it.

For the sandwiches:

Croissants – HIGHLY recommend filling croissants with this creamy chickpea salad. But you can also use plain ol’ bread if you prefer.