Korean Chickpea Salad
Prep
15 mins
Cook
0 mins
Servings
4
Difficulty
Easy
This Korean chickpea salad is one of my favorite quick weeknight dishes because it comes together in just 15 minutes with zero cooking required. Chickpeas are packed with protein and fiber, so it's genuinely satisfying whether you eat it as a side or light meal. The combination of ginger, garlic, and Korean chili flakes gives it that authentic Korean kick I crave, while the rice vinegar and sesame oil create this bright, nutty dressing that makes everything sing. It's also incredibly budget friendly and keeps well in the fridge, making it perfect for meal prep or last minute entertaining.
Ella x
Ingredients
- 250chickpeas
- 200cucumber
- 20 gkorean chili flakes
- 60 mlrice vinegar
- 10ginger
- 10garlic
- 20 mlsesame oil
- 50green onions
- 20toasted sesame seeds
- 1 gsalt
- ½ gblack pepper
Detail level
Instructions
- 1
Rinse the chickpeas and drain well.
Tip: Use a fine mesh strainer.
- 2
Peel and grate the cucumber.
Tip: Use a box grater or a food processor with a shredding attachment.
- 3
In a blender or food processor, blend the ginger, garlic, rice vinegar, sesame oil, salt, and black pepper until smooth.
Tip: Adjust to taste.
- 4
In a large bowl, combine the chickpeas, cucumber, Korean chili flakes, and green onions.
Tip: Toss to combine.
- 5
Pour the dressing over the salad and toss to coat.
Tip: Adjust to taste.
- 6
Transfer the salad to a serving bowl and top with toasted sesame seeds.
- 7
Serve immediately and enjoy!
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