Pour the rinsed and drained chickpeas in a lidded bowl. Use a fork to smash the chickpeas. I like to leave some of them whole, and to leave a course texture with the rest of them. You will see chickpea skins in the bowl as well. I leave them in because they don't impact the final outcome and skins are healthy.

Add the dairy-free mayo and stir to distribute it evenly. Sprinkle the top with the onions, garlic powder, and desired amount of Sriracha. Stir to combine. Give it a taste and add salt and pepper based on your preferences. I also like to add some red or yellow chopped peppers at this point for the crunch factor, but only if I have it on hand.

You can eat this all at once by putting a large spoonful (or two) on a bun, topping with additional Sriracha and greens. Store the rest in the fridge in an air-tight container. The flavor will be even better after it has some time to chill out in the fridge.