comment icon 61 more comments 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.
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This recipe is part of our collection of healthy chickpea recipes. Check it out! 4.7 from 21 reviews
two 14-ounce cans chickpeas, drained and rinsed 1/2 cup mayo 2–4 tablespoons sriracha lemon juice, salt, and pepper to taste
For Serving:
toast or crackers avocado greens everything bagel seasoning
