Fennel can be found at most grocery store produce sections, and looks similar to celery, but with a big white root bulb, and frilly fronds, similar to dill. It may also be under the name “Anise”.
Chicken can be substituted for the chickpeas, or cut half and half with the chickpeas.
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Ingredients
½ cup mayonnaise
1 tsp red wine vinegar
½ tsp kosher salt
¼ tsp each granulated garlic, onion powder, and cracked black pepper
2 Tbsp minced fennel fronds
1 Cup small diced apple (about 1 small apple; gala, honeycrisp, or Envy work well)
1 Cup small diced fennel root (about ½ medium sized bulb)
4 oz Cache Valley ® Monterey Jack Chunk, small diced
1 15-oz Can chickpeas, drained
5 large Croissants
1 pkg Cache Valley ® Muenster Slices
2 Roma tomatoes, sliced
Green leaf lettuce
Step 1
In a large bowl, whisk together the mayo, red wine vinegar, salt, spices, and fennel fronds until well combined. Fold in the apple, fennel root, and diced Monterey Jack, stirring until everything is just coated.
Step 2
In a separate bowl, mash the chickpeas using a fork or potato masher, until it resembles the texture of canned tuna. Fold the mashed chickpeas into the other ingredients; cover and refrigerate for 1 hour, or up to two days.
Step 3
Build the sandwiches:
Slice the croissants open, most of the way through, until they hinge open. On the bottom half, place two slices of muenster, two slices of tomato, and a good sized leaf of lettuce. On top of the lettuce, spoon ½ cup of the chickpea salad, and carefully close the top of the croissant over it.
Serve with a side of fresh grapes and crisp potato chips.