Vegan Gochujang Chickpea Smash for Sandwiches & Tacos
This easy vegan gochujang chickpea smash recipe is a tasty and high-protein filling for sandwiches, wraps and tacos. You'll love it!
Servings: 3 sandwiches
Calories: 218kcal
Ingredients
- 230 g chickpeas (more is ok too if your can is a bit bigger)
- 1 carrot (grated)
- ½ red onion (finely chopped)
- ½ red pepper (sliced)
- 2 tablespoons gochujang paste
- 2 tablespoons tahini paste
- 1 tablespoon lemon juice (more if you like)
- 1 tablespoon dill (fresh or dried)
Instructions
- Add the drained chickpeas to a mixing bowl. Smash them until you have a rough texture with some whole chickpeas.
- Next, add the red pepper, red onion and carrot.
- Spoon in the gochujang paste, tahini paste, lemon juice and dill.
- Mix well until completely combined.
- Serve on toasted (broiled) bread with mayo, salad leaves and slices of cucumber.
- Enjoy!
Notes
- Don't have tahini paste? Use peanut butter instead.
- Once you make the spicy chickpea smash, you can store it in an airtight container in the fridge for 3-4 days.
- There is enough sandwich filler for 3-4 sandwiches.
- It's better served on firmer bread like sourdough or on your regular white or wholemeal bread, but toasted (broiled).
- This sandwich filler freezes well. Pop a portion in the fridge overnight and it will be ready to add to sandwiches the next day.
Nutrition
Serving: 1sandwich filler | Calories: 218kcal | Carbohydrates: 31g | Protein: 9g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Sodium: 27mg | Potassium: 448mg | Fiber: 8g | Sugar: 7g | Vitamin A: 4.077IU | Vitamin C: 33mg | Calcium: 67mg | Iron: 3mg
