Description
A creamy, spicy-sweet Korean chickpea salad that is ready in under 15 minutes. This plant-based, protein-packed dish is perfect for dinner parties, potlucks, or quick weeknight meals, featuring a rich dressing and crunchy vegetables.
Ingredients
- 3 cans (450g each) chickpeas, low-sodium, rinsed and drained
- 1 medium red onion, finely diced
- 1 large English cucumber, diced
- 2 medium carrots, julienned or grated
- 4–5 stalks scallions (green onions), thinly sliced
- ½ cup vegan mayo (or regular mayo)
- 3 tablespoons soy sauce (or tamari for gluten-free)
- 2 tablespoons toasted sesame oil
- 1 tablespoon rice vinegar
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1–2 tablespoons maple syrup
- ½ teaspoon red pepper flakes
- 1 tablespoon toasted sesame seeds (for garnish)
- ½ cup fresh cilantro, chopped (optional)
- ¼ cup pickled radish, sliced (optional)
Instructions
- Prep ingredients: Dice the red onion, cucumber, and scallions. Julienne or grate the carrots. Mince the garlic and grate the ginger.
- Rinse and drain the chickpeas thoroughly under cold water in a colander. Pat them dry with a paper towel to ensure the dressing adheres well.
- In a small bowl, whisk together the vegan mayo, soy sauce, sesame oil, rice vinegar, minced garlic, grated ginger, maple syrup, and red pepper flakes until smooth. Taste and adjust seasoning if needed.
- In a large mixing bowl, combine the drained chickpeas, diced onion, cucumber, carrots, and scallions.
- Pour the dressing over the vegetable and chickpea mixture. Gently toss everything together using a large spoon or spatula until evenly coated, being careful not to mash the chickpeas.
- Cover the bowl and refrigerate for at least 10 minutes (ideally 30-60 minutes) to allow flavors to meld.
- Before serving, give the salad a good stir. Garnish with toasted sesame seeds and fresh cilantro. Serve cold or at room temperature.
Notes
For best results, rinse chickpeas thoroughly to remove starchy liquid. Toast sesame seeds in a dry pan for 2 minutes for enhanced flavor. The salad tastes better after chilling for 30-60 minutes as the chickpeas absorb the dressing. Do not freeze, as the mayo-based dressing will separate. Store in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Cuisine: Korean
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 6
- Sodium: 350
- Fat: 12
- Saturated Fat: 2
- Carbohydrates: 22
- Fiber: 6
- Protein: 8
Keywords: Korean chickpea salad, creamy chickpea salad, vegan dinner party recipe, quick salad, plant-based protein, gluten-free salad, meal prep salad, Korean dressing