Entrees

This Chickpea Salad Sandwich is designed to staunch all your sandwich cravings. Full stop. I mean, what’s not to like? You mean the fact that it’s not chicken or tuna? Yeah, I know for some folks avoiding meat, it can sort of suck not being able to eat the things we grew up eating. But, I gotta tell you—I chowed down on this sandwich and didn’t miss a GD thing. And, my stomach was a lot happier about the whole thing too—no dairy, no heavy dressings, and plenty of healthy fibers and protein in my chickpeas!

But here’s the secret to this sandwich—grape jam.

WHUT?

I know. Grape jelly has no place in a savory salad sandwich! It belongs exclusively with its soulmate, PB! This is downright sacrilegious and unAmerican to boot!

Keep your pants on.

This is the itty bitty of “Korean” in this Korean Vegan recipe. This Chickpea Salad Sandwich is a take on the various sandwiches you can buy at one of those impossibly adorable cafes in Korea. You know—where all the sandwiches are individually prepared and packaged and you have to place them on a tray with a pair of tongs? And it works. You may not think it will, but give it try. The sweetness allows your tastebuds to truly appreciate the combo of flavors in the salad, in a way they simply would not if it was all savory savory savory.

So give this Chickpea Salad Sandwich a try! It’s easy to make, delicious, good for you, and just a little big weird. But in the best possible way.

Chickpea Salad Sandwich

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Ingredients

  

• 1 can cooked chickpeas or use 1 3/4 cups
• 1/4 medium red onion diced
• 1/2 large carrot diced
• 1/8 each red bell pepper diced
• 1 stalk celery diced
• 1/8 cup leeks diced
• 9 bread pickles diced
• 1 1/2 Tablespoons vegan sour cream
• 1 1/2 Tablespoons hummus
• 1/2 Tablespoon mustard
• 1/2 lemon juice
• 1/2 teaspoon paprika
• salt
• pepper
• 1/2 teaspoon maple syrup
• 12 slices favorite sandwich bread
• 6 teaspoons grape jam

Instructions

 

• Throw everything (except for jam and bread) into a large bowl and mash it up with pestle or masher or fork.
• pread jam on 4 slices of bread. Place another slice of each of these. Top with chickpea salad and another slice of bread. Slice in half before serving.

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The Bean Burger.

I thought it was easy.  Mash a bunch of beans together, throw in some tofu, and heat em up just like you would a hunk a beef.

NOPES.

As most vegans already know, that ain’t how it works.  As detailed here (by one of my favorite food gurus on the interwebs), the problem with most homemade bean burgers is that they either fall apart as soon as you breathe on it, OR, they turn into mashed potato burgers.

So, I took a leaf out of the Chef Kenji’s playbook, modified it to make it vegan and Korean-y, and voila.  Your gochujang black bean burger was born.

And it didn’t fall apart.

Cooking Time: 45 minutes
Recipe Difficulty: Intermediate
Servings Amount: 3

Recipe Lead: Sit down. Crack open a can of beans. Eat a burger. Without it falling onto your pants.

Ingredients

• 1 can black beans
• 1/3 cup cooked brown rice
• 1/4 cup sunflower seeds
• 1/4 cup + 1/2 cup bread crumbs
• 1 tbsp aquafaba (juice from can of black beans)
• 1 tsp Korean pepper powder
• 1 tsp salt
• 1 tbsp gochujang
• 1 tsp garlic (minced)
• 1/4 onion (diced)
• 1/2 jalapeno (chopped)
• 1 tbsp olive oil
• 1/4 cup very ripe kimchi
• 1 tbsp sesame oil
• 1 tbsp + 1/4 cup potato starch

1.  Roast black beans by placing in one layer on baking sheet lined with foil and sprayed with cooking spray.  Put in 375° often for approximately 10-15 minutes, until beans are splitting apart.  Remove from oven and let cool.
2. In sauté pan, saute onions, kimchi + kimchi juice, jalapeno in sesame oil.  Place in large bowl.
3. Place beans in food processor and chop–not into a mash, just until crumble-y.  Add beans to bowl with onions.
4. Place sunflower seeds in food processor and chop into small pebbles.  Add to bowl with beans.
5. Add rice, breadcrumbs, aquafaba, spices, 1 tbsp potato starch, gochujang to bean/onion mixture.  Mold into patties (I made about three).
6. Coat patties with a very thin coating of potato starch and the submerge in aquafaba.  Then coat with breadcrumbs.
7. Fry in skillet, grill on grill, or bake in the oven–whatever your pleasure.  Serve with toasted bun (I used pretzel buns!) and top with whatever you like.  I topped it with my avocado cashew pesto, some roasted golden beets, and warm peaches.  So.

I was floating through Jamie Oliver’s section on curry (yes, the blessed man has an entire section of curry recipes) and I was inspired to try my own.  Naturally, I decided to add whatever I had in the house, including golden beets, sweet potatoes, and eggplant.  And, because I bake, I had no shortage of chickpeas…!  I’d never used coconut milk in my curry before, but it added a touch of sweetness that I found extremely soul soothing.  This will definitely be a go-to dish for us whenever we are in need of comfort food.
Cooking Time: 30 minutes
Recipe Difficulty: Easy
Servings Amount: 4

Recipe Lead: A delicious and healthy take on a traditional Indian curry. Chalk full of spices and hearty veggies–you won’t miss a thing, I promise!

Ingredients

• 2 sweet potatoes
• 2 baby eggplant
• 2 golden beets
• 1 can chickpeas
• 1 tsp garam masala
• 1 tsp cumin
• 1 tsp salt
• 1 tsp cardamom
• 1 tsp curry powder
• 1/2 tsp tumeric
• 1 tbsp gochujang
• 2 tbsp coconut milk
• 1/2 cup water
• 4 tbsp olive oil
• 1 cup spinach
• 1/2 chopped onion
• 2 cloves garlic (minced)
• 1 tbsp green chili pepper

1.  Roast sweet potatoes and beets in the oven by chopping them into 1 inch cubes and placing in 400° oven for ~25 minutes (until both sides are slightly brown).
2. In the meantime, in a deep pan, over medium high heat, add 2 tbsp of olive oil.  When oil is hot, add egg plant in one layer.  Cook until both sides are a deep brown color.  Remove from pan.
3. Add onions to the same pan (should still be piping hot!).  Sauté until onions become slightly brown.  Add garlic, chili pepper, and salt.
4. Fold in roasted root vegetables, as well as chickpeas.  Add spices and gochujang and stir until everything is evenly coated.
5. Add coconut milk and water and bring to a boil.  Cover and let simmer.
6. Serve with steaming hot rice and homemade naan bread.