Gochujang Chickpea Sandwich Salad - A Must-Have for Your Guest Table
How about bringing a bit of Korean flair to your kitchen today? The gochujang chickpea sandwich salad leaves a fantastic impression on the palate with its creamy and spicy taste! Plus, it offers gluten-free, soy-free, and nut-free options. This recipe is a great alternative for lunch and is sure to surprise your guests. Let's get started, it's the perfect time to fill the kitchen with delightful aromas!
- 2 teaspoons oil
- 1.5 cups thinly sliced onion
- 1 clove garlic (finely chopped)
- 1/4 teaspoon salt
- 1 teaspoon maple syrup
- 2 teaspoons gochujang paste
- 425 grams canned chickpeas (drained)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1/4 cup plant-based yogurt
- 2 teaspoons gochujang paste
- 1 teaspoon lime juice
- 1/4 cup chopped red onion
- 1/4 cup chopped bell pepper
- 1/4 to 1/2 cup chopped cilantro
- bread
- vegan mayonnaise
Heat the oil in a large pan over medium-high heat. Add the onions and a pinch of salt, cook until translucent. Stir occasionally, adding a bit of water if the pan dries out.
Add the garlic and cook for 1-2 minutes. Add salt, maple syrup, and gochujang, stir. Lower the heat and cook until the onions turn golden.
In a bowl, combine chickpeas, spices, salt, yogurt, gochujang, and lime juice. Mix and mash some of the chickpeas. Add the onions, red pepper, and cilantro.
Spread vegan mayonnaise on a slice of bread, add salad leaves. Top with chickpea salad and caramelized onions, cover with another slice.
You can serve the sandwich between slices of bread, in pita, or as a wrap!
Gochujang Chickpea Sandwich Salad - A Must-Have for Your Guest Table Cooking Tips
The spice level of gochujang can vary, adjust to your taste. Leftover sandwiches might taste even better the next day, be sure to try!
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