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.