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Gochujang Chickpea Salad Spread

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My Gochujang Chickpea Salad Sandwich Filling is the perfect way to level up your sandwich routine with some bold and spicy flavors. Packed with protein-rich chickpeas and a fiery kick from gochujang paste, this sandwich filling is sure to satisfy your taste buds. Try it in sandwiches, wraps, stuffed into pitas, on toast, or as a salad topper.

Mashed chickpea salad in a bowl and in a pita with lettuce.
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Chickpea salad sandwiches are the best lunch option, and I'll tell you why. They are:

  • easy to prepare: canned chickpeas are already cooked making them quick and easily accessible. Chickpeas can being mashed with a fork or potato masher, eliminating the need for a kitchen appliance. If you struggle with wrist or hand strength, a food processor can be used on the pulse function to lightly mash the chickpeas.
  • versatile: you can add a variety of flavors to mashed chickpeas. You can add fresh vegetables, spices, and herbs allowing for endless flavor combinations and texture variations.
  • high in fiber and protein: dietary fiber and protein both help you feel full and satisfied.
  • nutrient dense: Chickpeas are packed with essential vitamins and minerals, including iron, magnesium, and folate. They also contain antioxidants and anti-inflammatory compounds that can help reduce the risk of chronic diseases.
  • vegetarian and vegan: chickpea salad is great for people following a plant-based diet or simply trying to add more meat free meals to their diet.

These gochujang chickpea salad sandwiches will leave you feeling full and satisfied and the filling lasts in the fridge for days making it a great recipe for meal-prepping.

Mashed chickpea salad in a bowl and in a pita with lettuce.

Is gochujang paste spicy?

Korean Gochujang paste has a spicy kick to it, but the level of spiciness can vary depending on the brand. If you're sensitive to heat, you can start with a smaller amount and adjust to your taste.

Can I make this recipe without mayonnaise?

Yes, although the mayonnaise keeps it creamy and helps everything stick together. Try adding some mashed avocado or a bit of plain yogurt instead.

Can I make this recipe vegan?

Yes this recipe can made vegan by omitting the mayonnaise in favor of avocado or by using a vegan mayonnaise.

Ingredients

See the recipe card for exact amounts.

Ingredients for a chickpea salad sandwich spread sit on a white marble counter with text labels.
  • chickpeas: canned chickpeas are great for this recipe but chickpeas cooked from dry always have the best texture. Try my No Soak Instant Pot Chickpeas Recipe.
  • mayonnaise: mayonnaise gives a nice creamy base and helps keep the spread together.
  • mustard: adds a tangy element and brings depth and flavor
  • gochujang: the star ingredient has a slight sweet, spicy, and umami flavor.
  • sesame oil: gives a slight nutty flavor, a little goes a long way
  • rose vinegar: rose vinegar brings a mild acidity and helps balance the mayo's creamy fattiness and the gochujang's spiciness.
  • red onion: gives texture and flavor. I like it finely diced.
  • celery: gives a great bite to the salad, keeping it from being too soft. Finely dice it!

Substitutions

  • mayonnaise: not into mayo? Try mashed avocado instead like in my chickpea avocado spread.
  • gochujang: Don't have Gochujang? Try Sriracha Hot Sauce or Sambal Oelek. They'll both give some spice but won't have the slightly smoky, slightly sweet and fermented flavor of gochujang.
  • rose vinegar: I have a Costco bottle I'm trying to use up so if you don't have rose vinegar try rice vinegar, white vinegar, or apple cider vinegar, or a little lemon or lime juice. You just want some acidity which helps balance the flavors and add a freshness. You'd miss if you didn't have it.
  • red onion: I love the bite of red onion in this salad filling but for something a little milder you can try green onions.
  • celery: celery gives a great texture in this salad (along with the onion) to help keep it from being too soft or mushy. Try adding something else with good crunch like chopped bell pepper, finely chopped water chestnuts, chopped nuts, or sunflower seeds.

Instructions

Prep Tips

  • Chop the onion and celery.

Once the onion and celery are chopped this recipe takes only 2 minutes - just mash and mix!

Chickpeas are mashed with a fork.

Mash the chickpeas. A fork works fine for this. You can always use a potato masher to make it a bit easier.

Chickpeas are mashed with a fork.

I like to keep some of the chickpeas whole and only half mashed. This keeps the spread from being to soft.

Mayonnaise and gochujang paste are added to mashed chickpeas.

Add the mayo, mustard, and gochujang paste.

Sesame oil is poured into a mashed chickpea mixture.

Next, add the sesame oil.

Celery and red onions are mixed into a mashed chickpea mix.

Finally, add the onion and celery.

Celery and red onions are mixed into a mashed chickpea mix.

Mix well. Season with salt and pepper and serve.

Mashed chickpea salad in a bowl and in a pita with lettuce.

Tips for making Gochujang chickpea salad

  • choose your spice level: Adjust the amount of gochujang paste to suit your heat tolerance. If you prefer a milder kick, use less; for a spicier filling, add more gochujang.
  • add texture: Mash the chickpeas to your desired texture - mash more for a creamy filling and mash less for a chunkier filling with some texture to it. Adding onion and celery also add texture.
  • make it ahead: This filling lasts well in the fridge. Make it ahead so that the flavors combine and making sandwiches will be a breeze!
  • customize: chickpeas are one of the most versatile ingredients. Play around with flavor and add your favorite spices, vegetables, and sauces to your chickpea spread.

What to serve with Korean-inspired chickpea sandwiches

I like to stuff my chickpea salad into my Sweet Potato Pitas, but you can try it in a bun, on some Fluffy Focaccia, or on toasted homemade bread.

To add some veg on the side: try my Roasted Broccoli and Carrots, Honey Sriracha Brussels Sprouts, a Spicy Cucumber Salad (also using gochujang), or a Broccoli Crunch Salad.

To add some noodles on the side: Try my Spicy Garlic Noodles, Gochujang Noodles (yes Gochujang multiplied, it's that good!), or some simple 15-minute Sesame Noodles.

Did you know that chickpeas are so versatile you can even use them in desserts? Try this Chickpea Cookie Dough Balls from our sister site The Veggie Yaya. They taste nothing like chickpeas and everything like delicious little edible and unbaked cookie dough bites. Decadent!

Try my base recipe for Chickpea Salad Sandwich Filling with simpler ingredients and flavor profile.

Storage

Store leftover chickpea salad in a container with a lid in the refrigerator for 3-5 days.

Mashed chickpea salad in a bowl and in a pita with lettuce.

FAQs

Can I freeze the chickpea salad filling?

It's possible to freeze chickpea salad filling but we recommend consuming it fresh for the best taste and texture. Freezing may affect the overall consistency of the filling as mayonnaise doesn't freeze well.

Can I add other vegetables to the filling?

Yes, you can experiment with adding various vegetables like bell peppers, carrots, or corn to add extra crunch and nutrition.

Can you eat chickpeas straight from the can to a salad?

Yes, you can eat chickpeas straight from the can. Canned chickpeas are cooked chickpeas. You can add canned chickpeas to sandwich fillings, salads, curry, soups, or anywhere else you'd like them. Dry chickpeas come in bags and need to be cooked before consumed.

Are chickpeas filling?

Yes, chickpeas are high in fiber and protein which can help you feel full and satisfied after eating. Chickpeas are also rich in vitamins and minerals and eating nutrient dense foods promotes satiety.

Why is chickpea salad good for you?

Chickpea salad is good for you because chickpeas are high in protein, dietary fiber, vitamins, and minerals which helps promote satiety and contributes to good digestion. Chickpeas contain fiber, potassium, and magnesium which contribute to good heart health and also contain anti-oxidant and anti-inflammatory compounds.

Recipe

Mashed chickpea salad in a pita with lettuce.

Gochujang Chickpea Sandwich Spread

author : Jacqueline Piper
5 from 1 vote
Packed with protein-rich chickpeas and a fiery kick from gochujang, this sandwich filling is sure to satisfy your taste buds. Try it in sandwiches, wraps, stuffed into pitas, on toast, or as a salad topper.
Print Recipe Pin Recipe Save Recipe
Prep Time 5 minutes
Cook Time 0 minutes
Total Time 5 minutes
Servings 4

Ingredients
 
 

  • 1 ½ cups chickpeas
  • ¼ cup mayonnaise
  • 2 teaspoons gochujang
  • 1 teaspoon Dijon mustard
  • ½ teaspoon sesame oil
  • ¼ teaspoon rose vinegar
  • ¼ cup diced red onion
  • ¼ cup chopped celery
  • salt and pepper (to taste)

Instructions
 

  • Mash the chickpeas with a fork. I like to keep at least ¼ of the chickpeas whole for some texture variety.
  • Add the rest of the ingredients and stir to mix well.
  • Season with salt and pepper and serve immediately or refrigerate.

Video

Notes

To make it less spicy, use less Gochujang paste. Increase the Gochujang paste for a spicier spread.
Try out different vegetables like diced or shredded carrots or corn.
Makes 3-4 sandwiches - this will vary depending on how much spread you want per sandwich and the size of your bread, etc.
I like to serve this in a pita but you can also serve it on a bun, toast, English muffin, as a sandwich, in a wrap, or in a quesadilla. You can also eat it as is or on a green salad.
Store in the fridge for 3-5 days.
 

Nutrition

Calories: 221kcalCarbohydrates: 20gProtein: 6gFat: 13gFiber: 5gSugar: 4gCalcium: 40mgIron: 2mg

Nutrition Disclaimer

Nutritional information is an estimate. Values vary based on products used.

Read our full Nutrition Disclaimer.
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Mashed chickpea salad in a bowl and in a pita with lettuce with text for Pinterest.

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