Recipe Gochujang Chickpea Salad with Caramelised Onions

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This recipe was originally a sandwich filling but it struck us that it would make an excellent jacket potato topping, so that's how we had it.

If you decide to take it back to a sandwich filling, you'll probably want to reduce the recipe to a single tin of chickpeas.

Original recipe from
Gochujang Chickpea Salad Sandwich with Caramelized Onions

Ingredients (serves 4-6)

Caramelised onions
1tbsp canola oil
2 large onions (400-600g), thinly sliced
3 cloves of garlic minced
1 tbsp maple syrup
2 tbsp Gochujang paste

Chickpea salad
3 Tins chickpeas (or 2 chickpeas and 1 some other bean of choice)
3-4 cloves of minced garlic
½-1 tsp ground black pepper
250ml soy yoghurt (natural, unsweetened)
2 tbsp Gochujang paste
1 tbsp lime juice
1 large red onion, finely chopped
1 red pepper, finely chopped
⅔-1 packet of fresh coriander, finely chopped

Method

1. To make the caramelised onions, heart a large skillet over a high heat, add the onion and when hot, add the onions. Stir a couple of times and add the onions start to go translucent, add the garlic and cook for a few more minutes.
2. Add the maple syrup, Gochujang paste, along with 25-50ml of water. Mix well, drop the heat and allow to simmer to a thick paste, remove from heat and allow to cool.
3. To make the chickpea salad, throw all the ingredients for the salad into a bowl and mix well. Taste and add salt if needed. If you're using this as a sandwich filter, you may want to mash the chickpeas a little too good everything together. Serving it over jacket potatoes, we didn't bother.

Now just serve the chickpea salad with some of the caramelised onions over the top.