Gochujang Salad
I love this salad because it's fresh, crunchy, a bit spicy and very satiating (it has nearly 30g of protein in it!). You can swap around the ingredients as you want, suggestions are below as normal!
What ingredients do you need for this dish (includes possible substitutions)?
Chickpeas: I find chickpeas are one of the best beans to roast because they get super crispy!
Cashews: these can be left out if preferred, or swapped with another nut.
Spices: you can play around with the spices here, e.g. chilli powder would be delicious too...
Romaine lettuce: I love the crunch of romaine lettuce, but you can use whatever your favourite salad is!
Cucumber: adds a nice freshness to the salad.
Mangetout: could be swapped with other beans, e.g. sugar snap peas.
Carrot: I like the colour and texture the carrot brings, but this can be left out!
Feta: adds extra flavour and protein, some panfried halloumi cubes would also be great too.
Spring onion and coriander: the final layer of flavour!
FAQ
What’s the best way to store this dish?
If not eating straight away, keep the dressing separate and dress it just before serving! The chickpeas and bread will lose a little bit of crunch in the fridge, but it’s still delicious!
If you’re looking for another salad dish, be sure to try out these recipes:
Gochujang Salad
Ingredients
for the salad
- 1 400g can chickpeas, drained (drained weight about 240g)
- 60g cashews
- Spices: 1 tsp smoked paprika, 1 tsp garlic powder, 1/2 tsp pepper, 1/2 tsp salt
- 80g romaine lettuce, finely chopped
- 80g cucumber, diced
- 30g mangetout, finely sliced into matchsticks
- 1 small carrot, finely sliced into matchsticks
- 60g feta, crumbled
- 2 spring onions, finely chopped
- 2 tbsp chopped coriander
for the pickled onion
- 1 red onion, finely sliced
- 100ml vinegar (apple cider vinegar, red/white wine)
for the dressing
- 100g greek yoghurt
- 1 tbsp gochujang
- 2 tbsp tahini
- 3 tbsp apple cider vinegar
- 3 tbsp water
Method
- Preheat the oven to 220c/200c fan.
- Dry the chickpeas with a bit of kitchen towel then place on half of the tray. Add the cashews to the other side. Drizzle over 1-2 tbsp of oil, smoked paprika, garlic powder, pepper and salt.
- Place in the oven. The cashews will need about 3 minutes and the chickpeas should need around 20 minutes, or until both are crisp and golden.
- In a small bowl, place the red onion and the vinegar. You won’t need all the onion for the salad, but it’ll keep well in the fridge for about 5 days!
- In a bowl, mix together all the ingredients for the salad dressing.
- In a large bowl, add the chopped lettuce and the rest of the salad ingredients. Add a couple of spoonfuls of the pickled onions, then drizzle over the dressing. And that’s it!
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