Open the canned chickpeas, then drain and rinse them thoroughly.

Pulse the drained chickpeas in the food processor until they are chopped but still slightly chunky.

Transfer the chopped chickpeas to the mixing bowl, then add the vegan mayo and sriracha.

Add the lemon juice, salt, and black pepper, then stir until the salad is creamy and evenly combined.

Taste the salad, then adjust the sriracha, lemon juice, salt, or black pepper as desired.