Gochujang Chickpea Sandwich Spread

Mashed chickpea salad in a pita with lettuce.

5 from 1 vote

Gochujang Chickpea Sandwich Spread

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.

Prep Time5

Cook Time0

Total Time5

Course: Main Dish

Cuisine: Asian Inspired

Servings:

Calories: 221kcal

Author: Jacqueline Piper

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

US Customary - Metric

Instructions

Mash the chickpeas with a fork. I like to keep at least 1/4 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