SaladsMedium

Gochujang Chickpea Crunch Salad (고추장 병아리콩 크런치 샐러드)

A 4-serving high-protein salad with gochujang dressing, tuned by auto-scaling for consistency.

Prep 15minCook 22min4 servings

gochujang saladchickpea crunch saladhigh protein saladmeal prep saladKorean American saladauto scaling recipe

Ingredients (4 servings)

1
Dry chickpeas thoroughly and roast at 200C for 20 minutes until crisp.
2
Remove kale stems, tear leaves small, and massage for 1 minute to soften.
3
Finely shred red cabbage and carrot, then slice cucumber into half-moons.
4
Whisk gochujang, soy sauce, maple syrup, rice vinegar, and sesame oil into a bold dressing.
5
Toss the vegetables with about 80% of the dressing to build base seasoning.
6
Add roasted chickpeas and almonds, toss lightly, and finish with the remaining dressing.

Cool roasted chickpeas fully so they stay crunchy longer.

For milder heat, reduce gochujang to 1 tbsp and add a bit more vinegar.

Calories

338

kcal

Protein

Carbs

Fat

Original

2servings

→

Target

servings

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