Gochujang chickpea salad brings savory, spicy flavor of gochujang sauce to sandwiches and wraps. We just love recipes with gochujang, and this salad is no exception. This flavorful dish only requires one bowl, which makes for easy clean up. What’s more, it comes together in less than 10 minutes. It’s a simple, smart choice for a quick sandwich, meal prep, or afternoon snack.
How To Make This Recipe
Hailing from Korea, gochujang sauce is a sweet and spicy red pepper paste made from chile peppers, rice, and fermented soybeans. Those fermented soybeans bring umami to the party. We add this deeply flavorful chile paste to chickpeas, along with red onion, fresh chives, and a little garlic powder. While some chickpea salad recipes use extra virgin olive oil, we chose vegan mayonnaise for this recipe to balance the spice.
Our salad ingredients.
Mash And Mix
Once we’ve gathered our ingredients, we add our drained and rinsed garbanzo beans to a mixing bowl. Using a fork or potato masher, we mash them until they become quite chunky. We still like to see a few whole chickpeas because we want that toothsome texture.
Mash those chickpeas into a chunky texture.
Now that we’ve mashed our chickpeas, we’re ready to add the rest of the ingredients. Into our bowl, we add our vegan mayonnaise, gochujang sauce, red onion, chives, and garlic powder. We then season our blend with a little salt and pepper.
Add in all remaining ingredients.
Finally, we grab our little spatula and stir the whole mixture until well combined.
Stir until well combined.
Ready To Serve
And, we’re done! We like to enjoy this chickpea salad over lunch tucked inside sandwiches, wraps, or lettuce cups. When we’re serving guests or meal planning, we double or triple the recipe and scoop it up with crackers, pita chips, or vegetables.
We’re ready to serve our gochujang chickpea salad.
Now, let’s dig in! Store any leftover chickpea salad in refrigerator in a sealed container for up to five days.
Let’s dig in!
More chickpea recipes:
Recipe Card for Gochujang Chickpea Salad
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Gochujang Chickpea Salad
Equipment
- Potato masher, or fork
Ingredients
- 15 oz chickpeas or 1 can, drained and rinsed
- 3 tablespoons vegan mayonnaise
- 1 tablespoon gochujang
- ¼ cup red onion diced
- 1 tablespoon fresh chives chopped
- ½ teaspoon garlic powder
- salt to taste
- pepper to taste
Instructions
- Add chickpeas to a mixing bowl and mash using a potato masher or fork until the texture becomes chunky.
- Add the vegan mayo, gochujang, red onion, chives, garlic powder, salt, pepper. Stir until combined.
- Store chickpea salad in refrigerator for up to five days.
- Enjoy in lettuce wraps or sandwiches. Or, serve as an appetizer with crackers, cucumber, and celery on the side.
