This creamy and delicious chickpea salad is so simple to make and the most delicious chickpea recipe! We make this chickpea salad almost every weekend and we are still not tired of it. The creamy sriracha dressing that covers the salad is so delicious and you can adjust it to make it more or less spicy depending on your taste.
About this Chickpea Salad Recipe:
If you are looking for chickpea recipes that taste delicious and are not boring then this recipe is for you. This chickpea salad is loaded with tons of flavor from the chopped vegetables, spices and creamy sriracha dressing.
Making this salad only takes about 15 minutes and it stores very well in the fridge if you decide to make a double batch. Honestly, this chickpea salad is so good that when we do make a double batch, it still doesn't last long since we can't stop ourselves from scooping out a little here and there throughout the day 🙂
Ingredients You Will Need:
- Canned chickpeas, rinsed and drained.
- Red bell pepper.
- Green Onion.
- Spices: Garlic powder, onion powder, paprika, kosher salt and black pepper.
- Sour Cream.
As you can see from all the spices in this chickpea salad recipe, it is loaded with flavor! Trust me when I tell you that this is really good. The creamy sriracha dressing is not just great in this salad but as a dressing for any salad or as a dip for chips and veggies.
Making this salad:
As I mentioned earlier, this chickpea salad is really simple to make. If you can chop ingredients and mix then you've got this one.
Here are what the steps look like.
The key to a great chickpea salad is to make sure you chop all of your ingredients very small to match the size of the chickpeas. You want to be able to eat this salad with a spoon, not a fork.
After you have chopped all of your vegetables, you make the creamy sriracha dressing then add that to the bowl and mix well. This is where you want to taste the sriracha dressing to see if it needs more spice. I suggest that you start with a little less sriracha than the recipe calls for and add to taste.
Tips for making an amazing chickpea salad:
- Make sure to chop all of the vegetables in the recipe small to match the size of the chickpeas. This is a salad you want to eat with a spoon.
- Don't skimp on the spices! It may seem like lots of onion or spices but believe me, this is where all the flavor comes in.
- Make sure to rinse the chickpeas before making the salad. The brine the chickpeas sit in does not add to the flavor and it will leave an awkward texture. Give the chickpeas a good rinse under the water in a strainer until the water runs clear.
Chickpea Salad with Creamy Sriracha Dressing
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- 15 ounces canned chickpeas rinsed and drained
- 1 shallot diced small to about the size of the chickpeas
- ½ red bell pepper diced small to about the size of the chickpeas
- 1 celery spear diced small to about the size of the chickpeas
- 2 bunches of green onion diced small to about the size of the chickpeas
Creamy Sriracha Dressing
- ½ juice of lemon
- 2 tablespoon sour cream
- 1 tablespoon mayonnaise
- 1 tablespoon sriracha I would start with ½ the amount and adjust to taste depending on how spicy you like it.
- 1 teaspoon kosher salt or to taste
- ⅛ teaspoon garlic powder
- ⅛ teaspoon onion powder
- ⅛ teaspoon sweet paprika
- 2 swirls of fresh ground black pepper
- Add rinsed chickpeas to a large bowl.15 ounces canned chickpeas
- Chop the veggies all to the same size and add to the chickpeas.1 shallot, ½ red bell pepper, 1 celery spear, 2 bunches of green onion
- Make the creamy sriracha dressing by adding all of the ingredients to a small bowl and mix well.½ juice of lemon, 2 tablespoon sour cream, 1 tablespoon mayonnaise, 1 tablespoon sriracha, 1 teaspoon kosher salt, ⅛ teaspoon garlic powder, ⅛ teaspoon onion powder, ⅛ teaspoon sweet paprika, 2 swirls of fresh ground black pepper
- Add the creamy sriracha to the bowl of chickpeas and veggies and mix well.
- Serve immediately or cover and refrigerate for up to 3 days.
Nutrition Values are estimates only.See full nutrition disclaimer here