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
- 1/2 cup Vegan Yogurt or Mayo
- 1 tbsp Gochujang Paste
- 1/2 tbsp Agave
- 1 tsp Soy Sauce (or tamari)
- 1 tsp Garlic Powder
- 1/4 cup Green Onion (chopped)
Sesame Ginger Kale Slaw
- 2 cup Slaw Mix
- 1/4 cup Cilantro (chopped)
- 1/2 tbsp Sesame Oil
- 1/2 tbsp Soy Sauce (or tamari)
- 1 tsp Rice Vinegar
- 1 clove Garlic (grated)
- 1 inch Ginger (grated)
- 1 tsp Sesame Seeds (optional)
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