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Gochujang Chickpea Salad Sandwich

A creamy, spicy gochujang chickpea salad sandwich with spicy-sweet gochujang caramelized onions is a Korean-style twist on this lunchtime favorite! It’s hearty, satisfying, and packed with FLAVOR! Options for gluten-free Soyfree and nutfree.

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 3
Calories: 219 kcal
Course: Lunch
Cuisine: Korean

Ingredients

For the Caramelized Onion
  • 2 teaspoons oil
  • 1 1/2 cups thinly sliced onion
  • 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 can of chickpeas drained, or 1 1/2 cups of cooked chickpeas (or use other beans of choice)
  • 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 chopped red onion
  • 1/4 cup chopped bell pepper
  • 1/4 to 1/2 cup chopped cilantro or other herbs of choice
For assembly
  • bread, wraps, lettuce leaves, and/or salad greens
  • Vegan mayo

Instructions

Caramelize the onions.
    Cup of Yum
  1. 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.
  2. 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.
  1. 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.)
  2. 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.
  3. 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 information doesn't include the bread or mayo, since type and amounts will vary.
  • To make a lettuce wrap or regular wrap, add the chickpea salad and caramelized onion to your wrap of choice, and drizzle some vegan mayo. Wrap and pack for lunch or eat.
  • To make it gluten-free, use gochujang that is gluten-free and use gluten-free bread or make lettuce wraps.
  • It’s nut-free if you use nut-free vegan yogurt and mayo.
  • For soy-free choose soy-free gochujang, non-dairy yogurt, and mayo. For soy-free, you can also replace the gochujang with soy-free chili garlic sauce or chili crisp.
  • Make soy-free gluten-free gochujang by mixing together 2 teaspoons each of: gochugaru pepper flakes, chickpea miso, coconut aminos and 1 teaspoon maple syrup.
  • by mixing together 2 teaspoons each of: gochugaru pepper flakes, chickpea miso, coconut aminos and 1 teaspoon maple syrup.
  • Storage:Make the chickpea salad and the caramelized onion and store refrigerated in closed containers for upto 2 days. Use to make sandwiches or wraps as needed. You can store the premade sandwich in the refrigerator for a few hours. The salad will make the bread soggy if stored for too long.  
  • Variations: You can also add other crunchy veggies to your gochujang chickpea salad, like celery. For the herbs, try adding dill or thyme to the chickpea salad to mix things up, if you like.

Nutrition Information

Calories 219kcal (11%) Carbohydrates 35g (12%) Protein 9g (18%) Fat 6g (9%) Saturated Fat 1g (5%) Polyunsaturated Fat 2g Monounsaturated Fat 2g Sodium 630mg (26%) Potassium 420mg (12%) Fiber 8g (32%) Sugar 8g (16%) Vitamin A 518IU (10%) Vitamin C 28mg (31%) Calcium 106mg (11%) Iron 2mg (11%)

Nutrition Facts

Serving: 3Serving

Amount Per Serving

Calories 219

% 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.