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.
I discovered chickpea salad by chance 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! The final piece of the puzzle to turn this simple chickpea salad into perfection!
I'm exaggerating a bit, but I truly love this recipe and I'm sure you'll love it too!
How to make Spicy Chickpea Salad
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.
Make it Vegan
The only non-vegan ingredient in this recipe is Mayo, so it's super easy to turn this recipe into a Vegan Chickpea Salad, simply by using your favorite vegan mayo.
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.
If you like this recipe, try also these other dips and snacks:
Sriracha Chickpea Salad
- 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
- 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.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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