Makes 4 sandwiches
For the Caramelized Onion (do not leave these out - they make the sandwich!)
3 teaspoons oil
3 cups thinly sliced onion
2 clove garlic minced
1/2 teaspoon salt or more, to taste
2 teaspoons maple syrup or sugar
2 teaspoons gochujang paste
For the Chickpea Salad Sandwich
15 ounce can of chickpeas drained, or 1 1/2 cups of cooked chickpeas (or use other beans of choice)
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1/2 teaspoon salt
1/4 cup non-dairy yogurt or vegan mayo
2 teaspoons gochujang paste
1 teaspoon lime juice
1/4 cup chopped red onion
1/4 cup chopped bell pepper
1/2 cup diced celery
1/4 to 1/2 cup chopped cilantro or other herbs of choice
For assembly
bread, wraps, lettuce leaves, and/or salad greens
vegan mayo
Caramelize the onions.
Heat the oil in a large skillet over medium-high heat. Once the oil is hot, add the onion and a good pinch of the salt, and mix and cook until the onions start to turn translucent, about 4 to 5 minutes. Stir occasionally and add splash of water if the pan is drying out.
Mix in the garlic, and cook for 1 to 2 minutes, then mix in the rest of the salt along with the maple syrup and gochujang. Add a splash of water to help the gochujang mix into the onion, then reduce the heat to medium, and continue cooking for another 3 to 5 minutes, or until the onions are starting to turn golden and the garlic has cooked. Switch off the heat and set aside while you make the salad.
Make the gochujang chickpea salad.
Add the chickpeas, spices, salt, yogurt, gochujang, and lime juice to a bowl. Mix well, press and mash about half of the chickpeas using a fork or masher. Mix in the onion, bell pepper, and cilantro. Now, taste and adjust flavor, adding more non-dairy yogurt or vegan mayo, if needed, for more creaminess. (You can also fold some of the caramelized onion into the chickpea mixture.)
Then, assemble the sandwich. Add a layer of vegan mayo onto one slice of the bread, and top it with salad greens, lettuce, or fresh herbs like cilantro or parsley. Generously pile on the gochujang chickpea salad and then the caramelized onions, and close the sandwich with another slice of bread. Wrap it up in parchment paper, slice, and either a pack for your lunch or serve now.
Serve it in a bread as above or pita sandwich or in a wrap or lettuce wrap or as a dip with tortilla chips or pita chips!
To make a lettuce wrap or regular wrap, add the chickpea salad and caramelized onion to your wrap of choice, and drizzle some vegan mayo. Wrap and pack for lunch or eat.
Calories: 350