Spicy Chickpea Salad

A no-cook, grab-and-go chickpea salad made with mashed chickpeas, Greek yogurt, light mayonnaise, sriracha, lemon juice, celery, red onion, cilantro, and spices for a creamy, spicy plant-forward entrée or bento box filling. Each serving provides 6 g protein and 4 g dietary fiber.  

Credits as: 2 oz eq meat/meat alternate   

Check out the Standardized Recipe Card and Step-by-Step Guide for more information including additional portion yields.

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Instructions

1. Drain and rinse chickpeas in a colander.
2. Transfer beans to a large bowl and using a potato masher or gloved hands, smash until almost no whole beans remain.
3. In a separate bowl, combine Green yogurt, mayonnaise, sriracha, lemon juice, granulated garlic, salt, black pepper, and cayenne. Add mashed chickpeas, celery, onion, and cilantro. Mix gently until all ingredients are combined.
4. Use a #8 disher, serve 1/2 cup spicy chickpeas salad.