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Justine Doiron

just real good food

Beans + Grains + Bowls, Dairy Free, Recipes, Special Diets, Vegan, Vegetarian · March 28, 2022

Gochujang Basil Chickpeas

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I love no-cooking recipes as much as I love heavy-cooking ones, and these gochujang chickpeas prove it. They are packed with flavor, but you don’t need to cook anything. No heat needed.

This recipe was inspired by my craving for a chickpea salad, but as I was formulating a recipe, nothing with mashed chickpeas felt right. I wanted something spicy, savory, bright and a little bit sweet. I wanted something that would make chickpeas interesting. And also filling, filling is very important.

So this chickpea recipe was born – and it’s as easy as chop-and-mix. It’s light enough for a quick lunch, and easy enough to make if you want to make a side dish but have no desire to dirty another pan. Plus they are just good. And I would never lie to you there.

Table of contents

  • What is gochujang?
  • Ingredients for these gochujang basil chickpeas
  • How to prepare the gochujang chickpeas
  • How to prepare the herb mixture
  • Looking for other simple lunch recipes?

What is gochujang?

I LOVE gochujang and I hope you feel the same way about it that I do. It is a Korean red pepper paste that is FERMENTED. A true gem. The fermentation gives it a unique flavor that you can’t replicate with other condiments.

It is simultaneously savory, sweet, and spicy. The most common preparation involves gochu-garu, glutinous rice, meju powder, yeotgireum, and salt. The sweetness comes from the starch of rice, which is then cultured with saccharifying enzymes during the fermentation process.

Ingredients for these gochujang basil chickpeas

  • 1 can chickpeas, drained and rinsed
  • 1 tbsp gochujang paste

  • A tbsp maple syrup
  • 1 tbsp rice vinegar
  • 1/4 cup fresh parsley, lightly torn
  • 1/4 cup fresh basil, lightly torn
  • 1 small shallot, chopped very finely
  • 2 cloves garlic, minced
  • 2 tbsp coconut milk
  • salt & pepper to taste
  • 1 tbsp sesame seeds, optional, for topping

How to prepare the gochujang chickpeas

  • Drain the chickpeas and rinse them very well. Pat dry and set aside.
  • In a large bowl, add the gochujang, maple syrup and rice vinegar. Whisk to combine, then add a few cracks of black pepper to taste.
  • Add the chickpeas to the gochujang mixture and toss to coat them fully.

How to prepare the herb mixture

  • In another bowl, combine the finely chopped shallot, the garlic cloves, the torn basil and parsley and the coconut milk. Mix until combined and season with salt to taste.

And to bring it all together!

  • Toss the herbs in with the chickpeas and give a quick stir to evenly distribute everything.
  • Top with sesame seeds and serve with crusty bread.

Looking for other simple lunch recipes?

They are quite actually ~my speciality~ Here are few of my favorites!

Edamame Salad with Parmesan, Basil & Mint
This salad is so easy and so delicious, plus it's packed with protein. Perfect for any time you want a quick-but-craveable lunch
Check out this recipe
Creamy Lime Brussels Sprout Salad
This veggie-packed rice bowl is my take on the salmon bowl that is sweeping the internet right now. This recipe uses raw veggies, a creamy almond butter sauce and white rice to make the most beautiful, balanced and delicious bowl, perfect for meal prep or an easy dinner.
Check out this recipe
Spice-Rubbed Root Vegetables with Cilantro Skyr
Don't let anyone try to tell you this is just a side dish, it can be the full meal. If you want it to be…but it can also be a bomb side dish 😉 This creamy, protein-filled skyr packs so much flavor and is the perfect partner to these spice rubbed root vegetables. It's an easy mixture of hearty and fresh, and it's a recipe I love having in my back pocket.
Check out this recipe

And that’s it for these gochujang chickpeas!

If you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.

And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you <3

Gochujang Basil Chickpeas

This recipe doesn't cook anything, but it leaves you with a ton of flavor. It's a mix of chickpeas, gochujang, coconut milk and fresh herbs, with a touch of syrup and vinegar for acid and sweetness. Make it once and it will be in your repertoire forever.
Print Recipe Pin Recipe
Prep Time:10 minutes mins
Cook Time:1 minute min
Course: Main Course, Salad
Cuisine: Fusion, Korean, Mediterranean, Middle Eastern
Keyword: chickpeas, coconut milk, gochujang
Servings: 2 servings

Ingredients

  • 1 can chickpeas drained and rinsed
  • 1 tbsp gochujang paste
  • 1 tbsp maple syrup
  • 1 tbsp rice vinegar
  • 1/4 cup fresh parsley lightly torn
  • 1/4 cup fresh basil lightly torn
  • 1 small shallot chopped very finely
  • 2 cloves garlic minced
  • 2 tbsp coconut milk
  • salt & pepper to taste
  • 1 tbsp sesame seeds optional, for topping

Instructions

  • Drain the chickpeas and rinse them very well. Pat dry and set aside.
  • In a large bowl, add the gochujang, maple syrup and rice vinegar. Whisk to combine, then add a few cracks of black pepper to taste.
  • Add the chickpeas to the gochujang mixture and toss to coat them fully.
  • In another bowl, combine the finely chopped shallot, the garlic cloves, the torn basil and parsley and the coconut milk. Mix until combined and season with salt to taste.
  • Toss the herbs in with the chickpeas and give a quick stir to evenly distribute everything.
  • Top with sesame seeds and serve with crusty bread.

Posted In: Beans + Grains + Bowls, Dairy Free, Recipes, Special Diets, Vegan, Vegetarian

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Reader Interactions

Comments

  1. Anna Leah says

    April 20, 2022 at 1:00 am

    I’ve made this weekly for the last 3 weeks… I add a little extra gochujang because I’m a spice freak and put it over arugula with slices of avocado. So good!

    • Justine says

      April 21, 2022 at 10:44 am

      omg with avocado this sounds BOMB – I’m going to try

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Hey! I'm Justine. A recipe developer, highly dedicated eater, and bread enthusiast with an archive of both savory and sweet. This is where I store all my recipes, feel free to take a look around!
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