This Sriracha Avocado Chickpea Salad could not be easier or faster to make. It takes about 5 minutes to throw it all together and is my new go-to lunch.
My problem is that when I’m working I don’t notice it’s time for lunch until I start to feel grumpy. ‘Hangry’ is really the perfect word for that angry feeling I get when I’ve waited too long to eat.
My life works best if I have some chickpea salad made up and ready to eat in the fridge, it’s so quick to make I can make up a batch in the nick of time too.
I use my OXO avocado tool to get as much as possible scraped out of my avocado. I like that you can cut, pit and scoop in one tool. You don’t have to have one, but be sure to use it if you do.
Then just mash the avocado, add the vegan mayo, and sriracha with the seasonings. I even put my bread in the toaster before I even begin because it comes together so fast.
I use some liquid smoke in this, but if you’re not a fan just leave it out. I love smokey flavors and think it adds another layer of flavor that makes this spread seem more complicated than it is.
Sriracha Avocado Chickpea Salad
Ingredients
Dressing
- 1/2 small avocado mashed
- 2 tablespoons vegan mayo
- 1 teaspoon sriracha
- 1/4 teaspoon apple cider vinegar or 1/2 teaspoon lemon juice
- 2 to 3 drops liquid smoke
- salt to taste (I used 1/4 teaspoon)
- 1 1/2 cups chickpeas
Instructions
- Mix all the dressing ingredients in a bowl. Add the chickpeas and mash, leaving them chunky.
- Spread on toast or crackers for the fastest meal ever!
Nutrition
Marge Evans says
May 5, 2015 at 11:24 amall I can say is yum! Thanks because chick peas and avocados have to be two of my favorite things and I would never have thought to combine them.
Have you ever tried this?
not sure where you could buy it where you live. I swear by it.
Barrett @dirtylaundrykitchen.com says
May 5, 2015 at 11:36 amSort of a CA hummus… in fact, I bet tahini would be great in there. Good idea, thanks!
Kathy Hester says
May 7, 2015 at 3:43 pmThat would certainly be tasty too!
[email protected] says
May 5, 2015 at 11:39 amKathy, love both the avocado and chick pea. Putting these together ? YUM! thanks
Dorothy at Shockingly Delicious says
May 5, 2015 at 12:54 pmLet’s rename this “Everything Good on Toast” !!!
Kathy Hester says
May 5, 2015 at 2:23 pmLove it!
Patricia @ Grab a Plate says
May 6, 2015 at 12:00 amSriracha? Chickpeas? Avocado? Yes, most definitely! What a fab sandwich this makes!
Healing Tomato says
May 6, 2015 at 12:27 amI have used the Oxo Avocado tool once before and I really need to get it for my kitchen. It is so easy to use and so convenient. This chickpea recipe is so delicious look and very healthy
Annie says
May 6, 2015 at 4:20 pmThis looks yummy, Kathy!
moomoo says
May 6, 2015 at 6:32 pmHaven’t used the Oxo tool but I just use a spoon to scoop all the avocado out and a fork to mash it. I easily get every last bit of avocado this way and fork and spoon are super easy to clean, especially if I lick them first! 🙂
Kathy Hester says
May 6, 2015 at 7:33 pmLove that!
Lizzie says
May 7, 2015 at 1:52 pmThis looks so good! I’m putting it on the menu for next week. 🙂
Marcia says
May 7, 2015 at 3:42 pmYour blog and the picture made me so hungry, I had to make it right away and BOY AM I GLAD I DID! Since I had the time and needed to use up some of the stuff in my refrigerator, I added chopped celery (love crunch), sliced green onions (at the end), and some hearts of palm. Because of the extra ingredients, I increased the avocado mixture to keep it moist. Served it to my husband and he LOVED it! Thanks so much Kathy, you have wonderful & yummy ideas. Keep ’em comin’!!!!!
Kathy Hester says
May 7, 2015 at 3:44 pmThank you for making my day!
Teri of NC says
May 8, 2015 at 4:56 pmThis recipe was so yummy! It has me rethinking the whole need for mayo at all… the avocado itself seemed to make a great mayo substitute, which I’d never considered before, so I think I’ll try it without next time. But I loved it… the liquid smoke and sriracha were so good with this! Thank you for posting!
Kathy Hester says
May 8, 2015 at 4:59 pmYou could do it without mayo. I would add a touch more apple cider vinegar or lemon juice if you do leave it out. That will give it that extra twang that the mayo adds.
I’m more than a little in love with Just Mayo too!
Teri of NC says
May 8, 2015 at 4:57 pmBy the way, I enjoyed your interview with Chef AJ… I didn’t realize you were from NC, too. I’m in Apex.
Kathy Hester says
May 8, 2015 at 4:58 pmNice – I’m in Durham. We should meet for a coffee or tea sometime!
Ana @ Ana's Rocket Ship says
May 16, 2015 at 12:43 pmI so need to try this! It looks perfect!
Cindy says
May 24, 2015 at 11:21 amDelicious. Was tempted to use horseradish and maybe will next time but so delicious!
Kathy Hester says
May 24, 2015 at 11:26 amThat’s a great idea! We never have any in the fridge, but maybe that needs to change 😉
Jordasche Kingston says
August 29, 2015 at 8:23 pmThank you for sharing this recipe! I made it this afternoon for lunch, and it was very good. The only thing I changed, is I added jalapeño instead of green onions because I didn’t have any. I put it in a toasted whole wheat pita with butter lettuce. Really tasty.
Kathy Hester says
August 29, 2015 at 8:40 pmSo glad you like it. I’ll have to try it with jalapeno next time!
Amanda says
July 8, 2016 at 7:53 pmYou mentioned this on my causa post and I had to check it out! Looks amazing! I can’t wait to try it out!