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    Home » Vegetarian Recipes » Spicy Sriracha Chickpea Salad

    Spicy Sriracha Chickpea Salad

    Published: Jul 18, 2021 · Modified: Jan 27, 2023 by Jessica Montanelli · This post may contain affiliate links.

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    Total time to make this recipe: 5 minutes
    Jump to Recipe Print Recipe
    sriracha chickpea dip in a bowl with crackers

    This spicy chickpea salad is absolutely easy to make and it's ready in only 5 minutes! Perfect for a quick lunch in a sandwich or eaten as a dip with saltines and chips. It's an absolute favorite and you can make it as spicy as you like or even make the vegan version.

    sriracha chickpea dip in a bowl with crackers

    I discovered chickpea salad by chance while browsing Instagram and it was mentioned to be a vegan version of the classic tuna salad because the smashed chickpeas had a similar consistency. I was intrigued. I tried it and I immediately fell in love.

    I made it many times and every time I changed spices and measurements to make my own version, but something was still missing. One day I was craving a bit of spice so I spread Sriracha on the bread before adding the chickpea salad. That was it! It was the final piece of the puzzle to turn this simple chickpea salad recipe into perfection!

    I'm exaggerating a bit, but I truly love this recipe and I'm sure you'll love it too!

    Jump to:
    • Ingredients & Substitutions
    • Instructions
    • How to serve it
    • Storage
    • Equipment
    • FAQ & Tips
    • Related Recipes you might like
    • 📖 RECIPE

    Ingredients & Substitutions

    ingredients to make chickpea salad
    • Chickpeas. I use canned chickpeas for a quick & easy recipe. But you can also use dry chickpeas as long as you soak them overnight and cook them fully before using them. Check this guide on how to cook dried chickpeas.
    • Mayo. It adds creaminess to the dip. Use your favorite brand. You can also substitute regular mayo with vegan, yogurt, or avocado oil mayo. This is also the only non-vegan ingredient so you can easily substitute with vegan mayo to have a vegan chickpea salad.
    • Sriracha. One of my favorite hot sauces! You can also substitute it with chili flakes, cayenne powder, or any other hot sauce. Adjust the quantity to taste.
    • Sundried Tomatoes. They add depth of flavor to the dip. Use sundried tomatoes canned in olive oil. If you only have dry tomatoes, follow the instructions on the package to rehydrate and add some extra olive oil.
    • Mustard. It adds a bit of tanginess and flavor. I love to use Dijon mustard, but you can also use the regular or any brand you like.

    Instructions

    chickpea salad in the food processor

    The best part of this chickpea salad is that it really takes 5 minutes to make! Dump all the ingredients in the food processor and pulse a few times until you get the right chunky consistency. The ingredients should be finely chopped but it should not be smooth like hummus.

    Alternatively, you can also finely chop the sundried tomatoes and onion by hand and then smash the chickpeas in a bowl with a fork.

    How to serve it

    This is a perfect sandwich filling, very similar to tuna salad. So you can layer sandwich bread or ciabatta with mixed greens, tomato slices, and a generous amount of spicy chickpea salad. The perfect easy and quick lunch!

    If you want to cut down on the carbs, try it on toast instead of a sandwich. Or why not, even in a lettuce wrap or tortilla wrap!

    But I also really enjoy it as a dip too, eating with crackers, saltines, and chips or crunchy bread. It's so delicious as a snack or aperitivo.

    spicy chickpea salad sandwich on a wooden board

    Storage

    You can keep this salad in the fridge in an airtight container for up to 5 days. Bring to room temperature before serving or serve cold.

    Equipment

    The only equipment you'll need for this recipe is a food processor. Here are some recommendations based on what I tried.

    • Cuisinart Mini-Prep 3 cups Food Processor. Small, cheap, and easy to use. Perfect for a single batch.
    • Ninja Professional Plus 9 cups Food Processor. Heavy duty, multifunctional, perfect for bigger batches, and much more.

    FAQ & Tips

    Can I make this in advance?

    Yes, you can make this up to 1 day in advance to keep its freshness and taste. Store in the fridge until ready to serve.

    Is this vegan?

    The only non-vegan ingredient is mayo, so feel free to substitute it with your favorite vegan mayo with the same quantity to enjoy a vegan chickpea salad.

    Is it gluten-free?

    Yes, all the ingredients in this recipe are naturally gluten-free.

    sriracha chickpea dip in a bowl with crackers

    Related Recipes you might like

    If you like this recipe, try also these other dips and snacks:

    • Italian Artichoke Dip
    • Classic Tomato Bruschetta
    • Cumin Spelt Saltine Crackers
    • Tomato and Mozzarella Caprese Bruschetta
    • Italian Shaved Artichoke Salad
    • Sausage Stuffed Mushrooms
    • Classic Tomato Bruschetta

    If you like this recipe, you can leave a comment and a star rating to support me. ★★★★★
    Thank you so much!

    📖 RECIPE

    sriracha chickpea dip in a bowl with crackers

    Sriracha Chickpea Salad

    A super quick and easy chickpea salad with a spicy kick, for your lunch sandwich or as a party snack.
    5 from 2 votes
    Print Pin Rate
    Prep Time: 5 minutes
    Total Time: 5 minutes
    Servings: 2 people
    Author: Jessica Montanelli

    Ingredients

    • 15 oz canned Chickpeas
    • 2 Sundried Tomatoes
    • 2 slices White Onion
    • ½ teaspoon Mustard
    • 1 tablespoon Mayonnaise
    • 1 tablespoon Parsley
    • 1 tablespoon Olive Oil
    • 1 teaspoon Sriracha
    • Salt

    Instructions

    • Add the drained chickpeas, the sundried tomatoes, onion, mustard, mayo, parsley, olive oil and sriracha to the food processor and pulse a few times until you get the right chunky consistency.
    • Alternatively, you can also chop the sundried tomatoes, parsley and onion by hand and smash the chickpeas with a fork.
    • Season to taste with salt and add more sriracha if you want.
    • Store covered in the fridge for up to 5 days.

    Notes

    You can also substitute the sriracha with your favorite hot sauce of choice.

    Nutrition

    Calories: 309 kcal | Carbohydrates: 31 g | Protein: 11 g | Fat: 17 g | Saturated Fat: 2 g | Cholesterol: 3 mg | Fiber: 10 g | Sugar: 2 g

    Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

    Course: Appetizer, Snack
    Cuisine: International
    Have you tried this recipe?Snap a photo and tag @jess.cookingmydreams or use the hashtag #cookingmydreams!
    « Classic Tomato Bruschetta
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    Comments

    1. Nathalie

      June 03, 2022 at 4:52 pm

      5 stars
      I love this spread to put on my sandwich or rice cracker. I added an extra shot of sriracha as it gives this extra flavor to the spread.

      Reply

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