Sriracha Chickpea Salad

Before I headed off to my friend Amanda's Bachelorette Weekend, I knew I wanted to bring food.  Luckily for me, there were a lot of vegan options in Tulsa.  I was prepared as ever, though, and I traveled with this amazing salad.  I love chickpea salads of any kind, and this is my new favorite.

SRIRACHA CHICKPEA SALAD

• 2 (15 oz) canned chickpeas, drained and rinced
• 1/4 cup diced jalapeno
• 1/2 cup diced red onion
• 1 cup shredded carrots
• 1/2 cup diced green pepper
• 1/4 cup diced green onions
• 1/2 cup vegan mayo
• 1-2 tbs sriracha, depending on heat level desired
• 1 tsp salt

1. In a large bowl, mash rinsed chickpeas down so most of them are smashed.
2. Add chopped jalapeno, red onion, carrots, green pepper and green onions.
3. Mix and fold in vegan mayo.
4. Add sriracha a little at a time until you have the desired heat you want.
5. Add salt a half tsp at a time, until you have your desired intensity.

This chickpea salad travels well and it's great in pita bread, on a salad or on crackers.  The carrots and the sriracha make a really nice color!  

Enjoy!

This is another share for the Vegan *Linky* Potluck!