Gochujang Chickpea Salad
Gochujang chickpea salad brings savory, spicy flavor to sandwiches and wraps.
Equipment
- Large mixing bowl
- Potato masher, or fork
Ingredients
- 15 oz chickpeas or 1 can, drained and rinsed
- 3 tablespoons vegan mayonnaise
- 1 tablespoon gochujang
- ¼ cup red onion diced
- 1 tablespoon fresh chives chopped
- ½ teaspoon garlic powder
- salt to taste
- pepper to taste
Instructions
- Add chickpeas to a mixing bowl and mash using a potato masher or fork until the texture becomes chunky.
- Add the vegan mayo, gochujang, red onion, chives, garlic powder, salt, pepper. Stir until combined.
- Store chickpea salad in refrigerator for up to five days.
- Enjoy in lettuce wraps or sandwiches. Or, serve as an appetizer with crackers, cucumber, and celery on the side.