• Home
  • About
  • Recipes
    • Baking + Sweet
      • Bread
      • Bars & Brownies
      • Cookies
      • Cakes
      • Muffins
    • Breakfast
      • Toasts
      • Oats
      • Granola
      • Pancakes
    • Beans + Grains + Bowls
    • Dips + Spreads + Toppings
    • Pasta
    • Salads + Soups
    • Snacks + Sides
    • Vegetables
    • Vegetarian Proteins
    • Fish
    • Special Diets
      • Dairy Free
      • Gluten Free
      • Vegetarian
      • Vegan
  • Index
  • Newsletter
  • Contact Me

Justine Doiron

just real good food

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

Gochujang Basil Chickpeas

Jump to Recipe Print Recipe

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 Brussel Sprout & Lime Rice Bowl
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

Get exclusive Justine Snacks content

You’ll Also Love

Habanero Cashew Salmon
Crispy Tofu & Cilantro Soup
Homemade Cheez Its by Justine SnacksHomemade Cheez-Its | Nostalgia Series

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

Next Post >

Miso Maple Upside-down Toast

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!
  • Roasted Fennel & Brussels Sprout Salad with Fig Balsamic
  • Sugared Fig Scones
  • Blueberry Cookies | Vegan & Naturally Blue!
  • Shaved Brussels Sprouts Salad with Pomegranate Dressing & Chili Almonds
  • Baked Kale Salad with Crispy Quinoa
  • Shaved Brussels Sprouts Salad with Pomegranate Dressing & Chili Almonds
  • Baked Kale Salad with Crispy Quinoa
  • Roasted Fennel & Brussels Sprout Salad with Fig Balsamic
  • Blueberry Cookies | Vegan & Naturally Blue!

Latest on Instagram

Shaved Brussels Sprouts with Pomegranate Dressing Shaved Brussels Sprouts with Pomegranate Dressing and Chili Almonds! I usually don’t do baked salads back to back, but this dressing hit me like a ton of bricks and I needed to make it. It’s just the right amount of creamy, sweet and acidic, and the chili almonds balance everything out with a nutty crunch.

It serves four which means I have three servings in my fridge just WAITING for me, and I cannot wait. 

Full recipe is on the blog and linked in bio, and I hope you’ll love it if you make it!

https://justinesnacks.com/shaved-brussels-sprouts-salad-with-pomegranate-dressing-chili-almonds/

#bakedsalad #fallfood #saladrecipe #harvestbowl
I guess home is where the fig scones are https:// I guess home is where the fig scones are

https://justinesnacks.com/sugared-fig-scones/

#figscones #figs
BONUS EPISODE - How to make a sourdough starter! B BONUS EPISODE - How to make a sourdough starter! Because the end of summer is for building your starter and the fall is for using it 😎

I call this my “Low Discard Sourdough Starter” because I’ve always found myself frustrated by how much flour recipes tell you to waste when building a starter. This one starts with as little flour as possible, and uses a method that makes sure you’ll be ready to bake in less than 7 days. It differs a bit from the traditional method, but it’s fool-proof, and never fails me. 

This is a bit of a longer video, so feel free to save it as a resource for building your starter and visual cues! The full instructions are written out on the blog post linked below and in my bio. 

Let me know of any questions in the comments, and I hope this helps!

https://justinesnacks.com/low-discard-sourdough-starter/

#sourdough #sourdoughbread #sourdoughstarter #howtomakeasourdoughstarter
BAKED. SALAD. SEASON! And I am sorry for the screa BAKED. SALAD. SEASON! And I am sorry for the screaming I just get so excite! 

And this is just the beginning - so please let me know of any and every baked salad request. Your roasted vegetable wish is my command 🫡

The start to this season is Roasted fennel, crispy edges brussels sprouts, and a reduced figgy balsamic dressing. Chili beans by way of @wearebrightland ardor red chili olive oil. A dreamy, veg-packed salad. The full recipe is on the blog, for when your weather dips below 70 and you’re ready to roast 😎

https://justinesnacks.com/roasted-fennel-brussels-sprout-salad-with-fig-balsamic/

#bakedsalad #fennel #brusselssprouts #healthydinner
Fall Seaon = Slop Season ☺️ Part 1 A butternu Fall Seaon = Slop Season ☺️ Part 1

A butternut squash soup topped with a bright fennel salad that’s just so cozy and so packed with vegetables you’ll forget you didn’t even have to blend it. Soup and salad. Never soup OR salad. 

The weather has gotten *crispy* so I have gotten *sloppy* and this soup is just the beginning. Let me know any slop requests below!

You can find the full recipe on my blog, and subscribe to my newsletter (free and linked in bio!) bc those lovers got this recipe a bit early!

Ok ily happy weekend 💚

https://justinesnacks.com/fennel-butternut-squash-soup/

#butternutsquash #butternutsquashsoup #fennelsalad
Shishito peppers in sizzled sesame, dried mint and Shishito peppers in sizzled sesame, dried mint and coriander. A 15-minute salad that is packed with flavor - zippy, nutty, filling - and plant-based! I don’t normally point that out anymore, but people have been asking, and it is!

This is simple, but oh so beautiful. It took me a few tries to perfect her, but I’m glad she’s finally ready! Full recipe is on the blog, and I hope you’ll love it if you make it 🥺

https://justinesnacks.com/shishito-pepper-salad-with-sizzled-mint-sesame/

#shishitopeppers #beansalad #plantbased
Extra sticky figs, brown butter, nutty rye flour, Extra sticky figs, brown butter, nutty rye flour, and a hit of cinnamon - NEED I SAY MORE?

Ok yelling aside, I hope you’ll make this Upside-Down Fig Cake. It’s fall baking wrapped up in a lil loaf. Full recipe is on the blog and linked. And happy weekend everyone 💚

https://justinesnacks.com/fig-upside-down-cake-with-brown-butter-rye/

#figcake #brownbutter #baking
  • About
  • Privacy Policy
  • Contact Me

Copyright © 2023 Justine Doiron · Theme by 17th Avenue