Gochujang Chickpea Salad Sandwich
User Reviews
5
Gochujang Chickpea Salad Sandwich
Description
This sandwich recipe starts by caramelizing thinly sliced onions with garlic, salt, maple syrup, and gochujang paste until golden and soft, creating a sweet and spicy base. The chickpea salad is made by mashing drained chickpeas with garlic powder, pepper, salt, non-dairy yogurt or vegan mayo, additional gochujang, and lime juice, then folding in chopped red onion, bell pepper, and cilantro or other herbs. The mashed and whole chickpeas create a creamy yet textured filling.
Assembling involves layering the spiced chickpea salad and caramelized onions onto bread, wraps, or lettuce leaves with vegan mayo drizzled as desired. The combination offers heat and umami from the gochujang, freshness from the herbs, and caramel sweetness from the onions, making for a balanced and satisfying lunch option.
The salad and caramelized onion can be prepared ahead and refrigerated up to two days. Variations accommodate dietary needs by choosing gluten-free bread and ensuring gochujang and mayo are soy-free or nut-free as needed. Adding other crunchy vegetables or herbs can customize the flavor profile further.
Ingredients
For the Caramelized Onion
- 2 teaspoons neutral cooking oil generic cooking oil
- 1 1/2 cups onion thinly sliced
- 1 clove garlic minced
- 1/4 teaspoon salt or more, to taste
- 1 teaspoon maple syrup or sugar
- 2 teaspoons gochujang paste
For the Chickpea Salad Sandwich
- 15 ounce chickpeas drained, or 1 1/2 cups of cooked chickpeas (or use other beans of choice, canned
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1/4 cup Non-Dairy yogurt or vegan mayo
- 2 teaspoons gochujang paste
- 1 teaspoon lime juice
- 1/4 cup onion red, chopped
- 1/4 cup bell pepper chopped
- 1/4 to 1/2 cup cilantro or other herbs of choice, chopped
For assembly
- bread wraps, lettuce leaves, and/or salad greens
- Vegan mayo
Instructions
Caramelize the onions.
- Heat the oil in a large skillet over medium-high heat. Once the oil is hot, add the onion and a good pinch of the salt, and mix and cook until the onions start to turn translucent, about 4 to 5 minutes. Stir occasionally and add splash of water if the pan is drying out.
- Mix in the garlic, and cook for 1 to 2 minutes, then mix in the rest of the salt along with the maple syrup and gochujang. Add a splash of water to help the gochujang mix into the onion, then reduce the heat to medium, and continue cooking for another 3 to 5 minutes, or until the onions are starting to turn golden and the garlic has cooked. Switch off the heat and set aside while you make the salad.
Make the gochujang chickpea salad.
- Add the chickpeas, spices, salt, yogurt, gochujang, and lime juice to a bowl. Mix well, press and mash about half of the chickpeas using a fork or masher. Mix in the onion, bell pepper, and cilantro. Now, taste and adjust flavor, adding more non-dairy yogurt or vegan mayo, if needed, for more creaminess. (You can also fold some of the caramelized onion into the chickpea mixture.)
- Then, assemble the sandwich. Add a layer of vegan mayo onto one slice of the bread, and top it with salad greens, lettuce, or fresh herbs like cilantro or parsley. Generously pile on the gochujang chickpea salad and then the caramelized onions, and close the sandwich with another slice of bread. Wrap it up in parchment paper, slice, and either a pack for your lunch or serve now.
- Serve it in a bread as above or pita sandwich or in a wrap or lettuce wrap or as a dip with tortilla chips or pita chips!
Notes
- Nutritional info excludes bread and mayo as these vary by choice and amount.
- Make sandwiches using lettuce wraps, gluten-free or regular bread to suit dietary needs.
- Use gluten-free gochujang and bread for a gluten-free sandwich; select soy-free ingredients for soy-free options.
- Prepare chickpea salad and caramelized onions up to two days in advance; refrigerate in airtight containers.
- Assembled sandwiches should be eaten soon to avoid soggy bread; store for a few hours refrigerated if needed.
- Add crunchy veggies like celery or herbs such as dill or thyme to vary texture and flavor if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 219 kcal
% Daily Value*
| Calories | 219kcal | 11% |
| Carbohydrates | 35g | 12% |
| Protein | 9g | 18% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 2g | 10% |
| Sodium | 630mg | 26% |
| Potassium | 420mg | 9% |
| Fiber | 8g | 32% |
| Sugar | 8g | 16% |
| Vitamin A | 518IU | 10% |
| Vitamin C | 28mg | 31% |
| Calcium | 106mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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