Gochujang Chickpea Crunch Salad
Quick answer
- Total time
- 37 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 11
About this dish
Chickpeas roasted at 200 degrees until crisp play the part of croutons in this bowl of kale, red cabbage, carrot and cucumber.
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The gochujang dressing, rounded out with maple syrup and rice vinegar, brings heat, sweetness and acidity at once and covers the grassy taste of the raw vegetables. Massaging the kale by hand for a minute softens its tough fibers and takes the edge off its bitterness.
Ingredients
Instructions
- 1
Pat 360 g drained cooked chickpeas completely dry with paper towels, then roast in a 200 C oven for 20 minutes until fully crispy.
Let them cool completely.
- 2
Remove stems from 120 g kale, tear leaves into small pieces, then massage by hand for 1 minute to soften the fibers and reduce bitterness.
- 3
Shred 120 g red cabbage into strips 3 mm thick or thinner, use a peeler to create long carrot ribbons from 80 g carrot, and slice 120 g cucumber into 5 mm half-moons.
- 4
Mix 1.5 tbsp gochujang, 1 tbsp soy sauce, 1 tbsp maple syrup, 1.5 tbsp rice vinegar, and 1 tbsp sesame oil until smooth, then taste and adjust seasoning.
- 5
Combine kale, red cabbage, carrot, and cucumber in a large bowl, add 80 percent of the dressing, and toss by hand until the vegetables are thoroughly coated.
- 6
Add the roasted chickpeas and 35 g almonds, toss lightly, drizzle the remaining dressing, and serve immediately.
Add chickpeas at the last moment to preserve their crunch.
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