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Nutritious and easy spicy chickpea salad, all creamy and textured and salty and jazzed up with a kick of lemon and freshly grated garlic – this is where we’re at today.
On toast. In a wrap. On greens. With crackers. By the spoonful. So many ways to eat it!
AND HEY YOU CAN MAKE IT IN FIVE MINUTES! This is officially the greatest day ever.
Chickpea salad is a new thing for me. It’s been around, I’ve seen others make it, I’m not its inventor. But now that I’ve tried it (and found it extremely useful for real life), I’d like to share with you my basic, blank canvas, life-is-getting-real version.
It’s chickpeas, mayo, and sriracha. That’s it.
I mean, yes, add some salt, add some fresh lemon juice and freshly grated garlic (yummy) if you can spare the extra thirty seconds, but really, at its core, this chickpea salad only asks you for three ingredients.
Chickpeas, mayo, and sriracha.
WE GOT THIS.
I have a complicated relationship with chickpeas – sometimes they are lovely and sometimes they are just… not very good to eat. Like, when you open a can and just throw them on a salad? Meh. Nah.
That being said, I really enjoy chickpeas that have been stewed (hi there), whipped (hello), roasted (okay yes), marinated (double yes), and now, hmm, what should we call this method?
Mashed? Partially mashed?
It doesn’t sound inspiring, but texturally it is wonderful. What happens is that the chickpeas go around in the food processor a few times just enough so that they’re not in full-chickpea-form anymore, but they’re broken down into little delicious chickpea bits that melt into a mayo-and-sriracha mixture that will ultimately resemble, like, a classic tuna or chicken salad. Except… chickpeas.
Throw some avocado and microgreens on there, double down on your Everything Bagel seasoning, and voila. Your spicy chickpea salad masterpiece.
Creamy, dippable, plays well with all kinds of extras but also kind of a meal on its own, this is my new favorite VERY DOABLE way to save the lunch day.
Watch How To Make This Recipe:
Common Questions About Chickpea Salad
Can I use another kind of bean for this salad?
Sure! We’d suggest northern beans as a substitute.
Can this salad be meal prepped?
Yes! We’d recommend storing this salad in an airtight container in the fridge for up to 1 week.
How can I make this vegan?
We’d recommend using vegan mayo to make this recipe completely plant-based.
A truly delicious superhero chickpea salad! Chickpeas mixed up with creamy mayo, fresh lemon, and a squeeze of sriracha. Serve with crackers, on a bed of greens, or dare we say, with the forever addicting everything bagel seasoning.
two 14-ounce cans chickpeas, drained and rinsed
2–4 tablespoons sriracha
lemon juice, salt, and pepper to taste
toast or crackers
everything bagel seasoning
Pulse the chickpeas through the food processor until chunky. Transfer to a bowl.
Mix in the mayo and sriracha. Season with salt, pepper, and lemon juice.
Serve on toast with avocado, greens, and everything bagel seasoning. Or in a wrap. Or in a bowl. Or with crackers. You get the idea.