HaleLife Bakery

Check out the recipes below for fun and creative ways to use our baked goods at home

Available Recipes

2 -15 ounce cans chickpeas, drained and rinsed

2 -15 ounce cans artichoke hearts, drained and rinsed

4 celery ribs, diced small

1 cup red grapes, halved

1/4 red onion, diced

1 cup vegan mayo

2 tablespoons lemon juice, from about 1 lemon

salt and pepper to taste

Microgreens - optional

Preheat oven to 350 degrees to warm & toast dinner rolls
Place drained chickpeas in food processor and pulse until resembling thick meaty chunks (see image below). Transfer to medium mixing bowl.
Place drained artichoke hearts in food processor and pulse until resembling long meaty chunks/shreds. Transfer to medium mixing bowl with chickpeas.
Add remaining ingredients and mix well. Refrigerate for one hour (tip - this recipe is best after being refrigerated for 24 hours)
Bake dinner rolls according to package instructions. Let cool for 10 minutes.
Cut dinner rolls in half and top bottom half with 1/4 cup of cold chicknone salad and microgreens (optional).
Cap slider with top of dinner roll and hold together with toothpicks.
Serve and enjoy!