SaladAmerican

Bang Bang Chickpea Salad

Name: Bang Bang Chickpea Salad
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4 servings
Cuisine: American
Ingredients: 1/3 cup light mayonnaise; 2 tablespoons whole-milk plain strained yogurt, such as Greek-style; 2 tablespoons sweet chili sauce; 1 tablespoon Sriracha; 2 teaspoons lower-sodium soy sauce; 1 teaspoon rice vinegar; 1 (15-ounce) can no-salt-added chickpeas, rinsed; 2 medium Persian cucumbers, scrubbed and sliced into half-moons; 1/2 large red bell pepper, finely chopped; 1/2 cup matchstick carrots; 4 small scallions, thinly sliced, plus more for garnish

4.2

(10 reviews)

Author:Amanda Stanfield Total: 0h 15m 11 ingredients 4 servings

This creamy bang bang chickpea salad is inspired by the sweet-spicy flavors of the popular restaurant sauce and makes an easy lunch.

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Prep Time

0h 5m

Cook Time

0h 10m

Ingredients

Yield

4 servings

Calories

208 kcal

Ingredients

What you'll need

11 total ingredients

1/3 cup light mayonnaise

2 tablespoons whole-milk plain strained yogurt, such as Greek-style

2 tablespoons sweet chili sauce

1 tablespoon Sriracha

2 teaspoons lower-sodium soy sauce

1 teaspoon rice vinegar

1 (15-ounce) can no-salt-added chickpeas, rinsed

2 medium Persian cucumbers, scrubbed and sliced into half-moons

1/2 large red bell pepper, finely chopped

1/2 cup matchstick carrots

4 small scallions, thinly sliced, plus more for garnish

Nutrition Details

Nutrition Facts

Bang Bang Chickpea Salad

Serving Size1 servings

Amount per serving

Calories208

% Daily Value*

Total Fat 6g8%

Saturated Fat 1g5%

Trans Fat 0g

Cholesterol 4mg1%

Sodium 437mg19%

Potassium 0mg0%

Total Carbohydrates 32g12%

Dietary Fiber 6g21%

Total Sugars 13g

Protein 8g16%

Vitamin D 0mcg0%

Calcium 0mg0%

Iron 0mg0%

* Percent Daily Values are based on a 2,000 calorie diet. Nutrition values are estimates and may vary.

Method

Step-by-step instructions

Combine ⅓ cup mayonnaise, 2 tablespoons yogurt, 2 tablespoons sweet chili sauce, 1 tablespoon Sriracha, 2 teaspoons soy sauce and 1 teaspoon vinegar in a large bowl; whisk until smooth. Add rinsed chickpeas, sliced cucumbers, chopped bell pepper, ½ cup carrots and sliced scallions; toss until evenly coated. Garnish with additional scallions, if desired.

Author & Creator

Amanda Stanfield

Source Recipe