This gochujang chickpea sandwich with sesame ginger slaw is a Korean-inspired twist on my curry chickpea sandwich recipe. It’s spicy yet sweet and creamy yet crunchy. A satisfying sandwich that is perfect for lunch any day.
Ingredients to Make Gochujang Chickpea Sandwiches with Sesame Ginger Slaw:
Gochujang Chickpea Salad:
- Bread of Your Choice: I like to use ciabatta bread or a soft, fluffy white bread.
- Chickpeas: a great source of protein and fiber.
- Vegan Mayonaise or Plain Yogurt
- Gochujang Paste: the star flavor of this sandwich, adding a spicy kick.
- Sweetener: Agave or maple syrup
- Soy Sauce or Tamari: for a rich umami flavor.
- Garlic Powder
- Green Onion
Sesame Ginger Slaw:
- Cabbage Slaw Mix: I like to use a simple store-bought mix.
- Cilantro
- Sesame Oil: I like to use toasted sesame oil for its deep flavor.
- Soy Sauce: for the much-needed salty element.
- Rice Vinegar: add a tangy boost of flavor.
- Garlic: because garlic makes everything tastier.
- Ginger: for its distinct sweet and spicy flavor.
- Sesame Seeds: for added crunch
How to Make Gochujang Chickpea Sandwiches with Sesame Ginger Slaw:
- Drain and rinse the chickpeas.
- Add the chickpeas to a shallow bowl and mash with the back of a fork or add them to a food processor and pulse them until they are broken down, but not mushy.
- In a separate bowl, add the sesame oil, soy sauce, rice vinegar, garlic, ginger, and sesame seeds. Whisk to combine.
- Add the slaw mix and cilantro, then toss them in the sauce until the mix is fully coated.
- Toast the bread if you are planning to enjoy this with ciabatta.
- Assemble the sandwiches by spreading a generous amount of the gochujang chickpeas on the bread and topping it with your desired amount of sesame ginger slaw.
- Enjoy!
How to Store:
The gochujang chickpeas can be stored in an airtight container in the fridge for up to 3 days. The sesame ginger slaw can be stored in the fridge for up to 2 days before the cabbage becomes a bit soggy.
More Vegan Sandwiches You’ll Love:
- Easy Curry Chickpea Salad Sandwiches (Vegan)
- Crispy Peri-Peri Tofu Sandwiches with Ranch Slaw
- Deliciously Easy Grilled Peanut Butter & Jelly Sandwich
Gochujang Chickpea Salad with Sesame Ginger Slaw
- Total Time: 15 minutes
- Yield: 4 1x
Description
This gochujang chickpea sandwich with sesame ginger slaw is a Korean-inspired twist on my curry chickpea sandwich recipe.
Ingredients
Units
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Gochujang Chickpea Salad
- 1 can Chickpeas (drained & rinsed)
- 8 slices Bread of Choice
- ½ cup Vegan Yogurt or Mayo
- 1 tbsp Gochujang Paste
- ½ tbsp Agave
- 1 tsp Soy Sauce (or tamari)
- 1 tsp Garlic Powder
- ¼ cup Green Onion (chopped)
Sesame Ginger Kale Slaw
- 2 cup Slaw Mix
- ¼ cup Cilantro (chopped)
- ½ tbsp Sesame Oil
- ½ tbsp Soy Sauce (or tamari)
- 1 tsp Rice Vinegar
- 1 clove Garlic (grated)
- 1 inch Ginger (grated)
- 1 tsp Sesame Seeds (optional)
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Instructions
- Drain and rinse the chickpeas.
- Add the chickpeas to a shallow bowl and mash with the back of a fork or add them to a food processor and pulse them until they are broken down, but not mushy.
- Then, to a bowl, add the chickpeas, vegan mayo or yogurt, gochujang paste, agave or maple syrup, soy sauce, garlic powder, and green onions. Mix until all of the igredients are fully combined.
- In a separate bowl, add the sesame oil, soy sauce, rice vinegar, garlic, ginger, and sesame seeds. Whisk to combine.
- Add the slaw mix and cilantro, then toss them in the sauce until the mix is fully coated.
- Assemble the sandwiches by spreading a generous amount of the gochujang chickpeas on the bread and topping it with your desired amount of sesame ginger slaw.
- Enjoy!
- Prep Time: 15 minutes
