A toasted burger bun is generously filled with a gorgeous gochujang-infused chickpea filling, dotted with bell pepper, garlic & silky onion bits. For freshness, there’s a peppery basil, greens & cucumber salad and for extra flavour, a serving of potato crisps.
Gochujang Chickpea Sandwich
Gochujang Chickpea Sandwich
with potato crisps & cucumber salad
Hands on Time: 20 - 40 minutes
Overall Time: 25 - 45 minutes
Ingredients:
- Bell Pepper
- Bell Peppers
- Burger Bun
- Burger Buns
- Chickpeas
- Creamy Gochujang Sauce
- Cucumber
- Fresh Basil
- Garlic Clove
- Garlic Cloves
- Onion
- Onions
- Potato Crisps
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Butter (optional)
GOCHUJANG Chickpeas
In a bowl, combine the rinsed Chickpeas and the creamy gochujang sauce. Mash with a fork until chunky and combined. Season and set aside.
FLAVOURFUL FILLING
Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion until caramelised, 8-10 minutes (shifting occasionally). In the final 3-4 minutes, add ½ the diced peppers and the grated garlic. Stir through the mashed gochujang Chickpeas until heated through and combined, 2-3 minutes (shifting occasionally). Cover and set aside.
FRESH SALAD
In a bowl, combine the diced Cucumber with the remaining pepper, the sliced basil, a drizzle of olive oil, and seasoning. Set aside.
TOASTED BUN
Halve the burger bun, and spread butter or oil over the cut-side. Place a pan over medium heat. When hot, toast the bun, cut-side down, until golden, 1-2 minutes.
DINNER? DONE!
Generously fill the bun with the gochujang chickpea mixture. Side with the potato chips and the fresh Cucumber salad. Close it up and enjoy, Chef!
GOCHUJANG Chickpeas
In a bowl, combine the rinsed Chickpeas and the creamy gochujang sauce. Mash with a fork until chunky and combined. Season and set aside.
FLAVOURFUL FILLING
Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion until caramelised, 8-10 minutes (shifting occasionally). In the final 3-4 minutes, add ½ the diced peppers and the grated garlic. Stir through the mashed gochujang Chickpeas until heated through and combined, 2-3 minutes (shifting occasionally). Cover and set aside.
FRESH SALAD
In a bowl, combine the diced Cucumber with the remaining pepper, the sliced basil, a drizzle of olive oil, and seasoning. Set aside.
TOASTED BUN
Halve the burger buns, and spread butter or oil over the cut-side. Place a pan over medium heat. When hot, toast the buns, cut-side down, until golden, 1-2 minutes.
DINNER? DONE!
Generously fill the buns with the gochujang chickpea mixture. Side with the potato chips and the fresh Cucumber salad. Close it up and enjoy, Chef!
GOCHUJANG Chickpeas
In a bowl, combine the rinsed Chickpeas and the creamy gochujang sauce. Mash with a fork until chunky and combined. Season and set aside.
FLAVOURFUL FILLING
Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion until caramelised, 12-15 minutes (shifting occasionally). In the final 4-5 minutes, add ½ the diced peppers and the grated garlic. Stir through the mashed gochujang Chickpeas until heated through and combined, 3-4 minutes (shifting occasionally). Cover and set aside.
FRESH SALAD
In a bowl, combine the diced Cucumber with the remaining pepper, the sliced basil, a drizzle of olive oil, and seasoning. Set aside.
TOASTED BUN
Halve the burger buns, and spread butter or oil over the cut-side. Place a pan over medium heat. When hot, toast the buns, cut-side down, until golden, 1-2 minutes.
DINNER? DONE!
Generously fill the buns with the gochujang chickpea mixture. Side with the potato chips and the fresh Cucumber salad. Close it up and enjoy, Chef!
GOCHUJANG Chickpeas
In a bowl, combine the rinsed Chickpeas and the creamy gochujang sauce. Mash with a fork until chunky and combined. Season and set aside.
FLAVOURFUL FILLING
Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion until caramelised, 12-15 minutes (shifting occasionally). In the final 4-5 minutes, add ½ the diced peppers and the grated garlic. Stir through the mashed gochujang Chickpeas until heated through and combined, 3-4 minutes (shifting occasionally). Cover and set aside.
FRESH SALAD
In a bowl, combine the diced Cucumber with the remaining pepper, the sliced basil, a drizzle of olive oil, and seasoning. Set aside.
TOASTED BUN
Halve the burger buns, and spread butter or oil over the cut-side. Place a pan over medium heat. When hot, toast the buns, cut-side down, until golden, 1-2 minutes.
DINNER? DONE!
Generously fill the buns with the gochujang chickpea mixture. Side with the potato chips and the fresh Cucumber salad. Close it up and enjoy, Chef!
Frequently Asked Questions
What is the preparation time for Gochujang Chickpea Sandwich?
The preparation time for Gochujang Chickpea Sandwich with potato crisps & cucumber salad is between 20 and 40 minutes.
What is the total time required to make Gochujang Chickpea Sandwich with potato crisps & cucumber salad?
The total time required to make Gochujang Chickpea Sandwich with potato crisps & cucumber salad is between 25 and 45 minutes.
How many servings does Gochujang Chickpea Sandwich provide?
4 servings
What are the main ingredients in Gochujang Chickpea Sandwich?
Bell Pepper, Bell Peppers, Burger Bun, Burger Buns, Chickpeas, Creamy Gochujang Sauce, Cucumber, Fresh Basil, Garlic Clove, Garlic Cloves, Onion, Onions, Potato Crisps
What is the nutritional information of Gochujang Chickpea Sandwich?
Calories: 828, Carbs: 130 grams, Fat: grams, Protein: 27.7 grams, Sugar: 41.1 grams, Salt: 628 grams
How do I prepare Gochujang Chickpea Sandwich?
DINNER? DONE!: Generously fill the buns with the gochujang chickpea mixture. Side with the potato chips and the fresh cucumber salad. Close it up and enjoy, Chef! FLAVOURFUL FILLING: Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion until caramelised, 8-10 minutes (shifting occasionally). In the final 3-4 minutes, add ½ the diced peppers and the grated garlic. Stir through the mashed gochujang chickpeas until heated through and combined, 2-3 minutes (shifting occasionally). Cover and set aside. GOCHUJANG CHICKPEAS: In a bowl, combine the rinsed chickpeas and the creamy gochujang sauce. Mash with a fork until chunky and combined. Season and set aside. FRESH SALAD: In a bowl, combine the diced cucumber with the remaining pepper, the sliced basil, a drizzle of olive oil, and seasoning. Set aside. TOASTED BUN: Halve the burger buns, and spread butter or oil over the cut-side. Place a pan over medium heat. When hot, toast the buns, cut-side down, until golden, 1-2 minutes.
What should be prepared from my kitchen to make Gochujang Chickpea Sandwich?
Bell Pepper, Bell Peppers, Burger Bun, Burger Buns, Chickpeas, Creamy Gochujang Sauce, Cucumber, Fresh Basil, Garlic Clove, Garlic Cloves, Onion, Onions, Potato Crisps
How many calories does Gochujang Chickpea Sandwich have?
828 calories
How much fat content does Gochujang Chickpea Sandwich have?
grams
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