Spicy Chickpeas

Gochujang spiced mashed chickpeas. This is a great vegan-friendly alternative to a spicy tuna and is the the perfect accompaniment to bibimbaps.

This recipe was inspired by a spicy tuna dish I had at a Korean Street Food restaurant in London and this is my vegan take on that.

YOU WILL NEED

• canned or jarred chickpeas

• vegan mayonnaise

• capers and caper brine

• gochujang paste (Korean chilli paste)

• soy sauce

• fresh lemon juice

• pepper to taste

ENJOY

• in a bibimbap

• on a sandwich

• as a filling to a wrap with fresh vegetables

• as a topping to baked potatoes

OTHER CHICKPEA RECIPES

coronation chickpea salad

harissa hummus

spicy hummus "butter" board

red pepper hummus

SPICY CHICKPEAS

Gochujang spiced, mashed chickpeas. A great tuna alternative.

Time: 10 minutes

Serves 2 - 3

INGREDIENTS

• 1 can or jarred chickpeas

• 2 tbsp vegan mayonnaise

• 1 tbsp capers

• 1 tbsp caper brine

• 1 tsp gochujang paste (Korean chilli paste)

• 1 tsp soy sauce

• 1 tbsp fresh lemon juice

• pepper to taste

INSTRUCTIONS

• Drain the chickpeas and add them to a small bowl.

• Add the rest of the ingredients to the chickpeas and mash with a fork or potato masher. I prefer to keep the chickpeas chunky, but it is up to you.

• Taste the mixture and adjust as needed - Add more lemon juice or caper brine for acidity, more gochujang paste for heat or more soya sauce for salt.