Gochujang Chickpea Salad Sandwich (Print Version)
Creamy chickpeas, zesty gochujang, and caramelized onion unite for a bold, protein-packed, flavorful sandwich.
# Ingredients:
→ Caramelized Onion
01 -
2 teaspoons vegetable oil
02 -
1 1/2 cups thinly sliced yellow onion
03 -
1 clove garlic, minced
04 -
1/4 teaspoon kosher salt, divided, plus more to taste
05 -
1 teaspoon maple syrup or granulated sugar
06 -
2 teaspoons gochujang paste
→ Chickpea Salad Base
07 -
15 ounces canned chickpeas, drained and rinsed, or 1 1/2 cups cooked chickpeas
08 -
1/2 teaspoon garlic powder
09 -
1/2 teaspoon black pepper
10 -
1/2 teaspoon kosher salt
11 -
1/4 cup unsweetened non-dairy yogurt or vegan mayonnaise
12 -
2 teaspoons gochujang paste
13 -
1 teaspoon fresh lime juice
14 -
1/4 cup finely chopped red onion
15 -
1/4 cup finely chopped bell pepper
16 -
1/4 cup to 1/2 cup finely chopped fresh cilantro or mixed fresh herbs
→ Assembly and Serving
17 -
Bread slices, wraps, pita bread, or lettuce leaves
18 -
Vegan mayonnaise, for spreading
19 -
Salad greens or lettuce leaves
20 -
Fresh herbs such as cilantro or parsley, optional
# Steps:
01 -
Heat the oil in a large skillet over medium-high heat. Add the sliced onions and a pinch of salt, then cook, stirring occasionally, until translucent, approximately 4 to 5 minutes. If necessary, add a splash of water to prevent burning.
02 -
Incorporate the minced garlic and cook for 1 to 2 minutes. Stir in the remaining salt, maple syrup, and gochujang paste with a splash of water to fully combine. Reduce heat to medium and continue cooking for 3 to 5 minutes, until onions are golden and garlic is softened. Remove from heat and set aside.
03 -
In a bowl, mix chickpeas, garlic powder, black pepper, salt, non-dairy yogurt or vegan mayonnaise, gochujang paste, and lime juice. Mash about half of the chickpeas with a fork for texture. Add the chopped red onion, bell pepper, and cilantro or other herbs. Mix well. Adjust seasoning and add more vegan mayonnaise or yogurt if desired. Optionally, fold in some of the caramelized onion for added flavor.
04 -
Spread vegan mayonnaise onto a slice of bread or wrap. Layer with salad greens or lettuce and fresh herbs as preferred. Top generously with the prepared chickpea salad and remaining caramelized onions. Close with another slice of bread or fully wrap, then slice as desired.
05 -
Serve the sandwich immediately, or wrap in parchment paper and refrigerate for later. Alternatively, serve the salad mixture in pita, as a lettuce wrap, or as a dip with tortilla chips or pita chips.
# Notes:
01 -
For best flavor, allow the caramelized onions to cool slightly before folding into the salad. The chickpea mixture can be made ahead and will develop more robust flavors after chilling.