The Planted Kitchen

Siracha Chickpea Salad

Jan
17

It has been SO cold here in Fort Worth. A lot colder than I can remember it ever being. I woke up this morning it was twelve degrees. TWELVE!

That’s really cold when you’re used to temperatures of over one hundred. One thing we experienced with it being this cold was the pipe going to one of our toilets freezing. That definitely hasn’t happened before. It’s just now 32 degrees so hopefully it will thaw out soon.

Siracha Chickpea Salad

Even my poor pups think it’s too cold. I don’t blame them. We have a coat for the smaller dog and she looks so cute it I can’t stand it! I’ve been eating a lot soups and drinking a lot of homemade hot chocolate lately because I get so cold. Oh, and I’ve been taking a lot of hot baths, but that’s nothing new.

This past weekend we went to Houston to visit family. We finally were able to celebrate Christmas since we weren’t able to on Christmas itself, so that was good. We also got to try some different wines, which were oh so yummy!

Speaking of yummy, this Siracha chickpea salad is just that. If you’re a fan of spicy, this is for you. If you’re not a fan of spicy, you can put less Siracha, or adjust it to your liking. The chickpea salad is also made with plant based greek yogurt instead of mayonnaise because I didn’t want this chickpea salad to be sweet.

I like to eat it on a sandwich with spinach instead of lettuce because the spinach has more nutritional value. I could eat this for lunch just about every day. Which is okay because it’s ridiculously easy and quick to make.

If you make this, or any of my recipes, please let me know by commenting on this post, tagging @theplantedkitchen on Instagram, or using the hashtag #theplantedkitchen.

Chickpea Salad

 

Siracha Chickpea Salad


Course Main Course
Prep Time 10 minutes
Servings 3
Author Whitney

Ingredients

  • 2 cups Cooked Chickpeas
  • 1/2 cup Plant Based Greek Yogurt
  • 1 tbsp Siracha
  • 3 Chopped Green Onions
  • 1 stalk Chopped Celery
  • 1 1/2 tsp Lemon Juice
  • Salt and Pepper to Taste

Instructions

  1. Cook Chickpeas if not using canned chickpeas

  2. In a large bowl, mash about half of the chickpeas using a fork (or potato masher).

  3. Add all other ingredients and mix together.

  4. Chill in refrigerator for 30-60 minutes.