Korean Chickpea Salad

Instructions

1. 1

   Rinse the chickpeas and drain well.

   Tip: Use a fine mesh strainer.

2. 2

   Peel and grate the cucumber.

   Tip: Use a box grater or a food processor with a shredding attachment.

3. 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. 4

   In a large bowl, combine the chickpeas, cucumber, Korean chili flakes, and green onions.

   Tip: Toss to combine.

5. 5

   Pour the dressing over the salad and toss to coat.

   Tip: Adjust to taste.

6. 6

   Transfer the salad to a serving bowl and top with toasted sesame seeds.

7. 7

   Serve immediately and enjoy!