LET US KNOW WHAT YOU THINK

Dietary key

  • V

    Vegetarian

  • V*

    Vegetarian Option

  • Ve

    Vegan

  • Ve*

    Vegan Option

  • G

    Gluten-Free

  • G*

    Gluten-Free Option

  • D

    Dairy-Free

  • D*

    Dairy-Free Option

star

Rated 5.0 by 10 users.

Crispy Gochujang Chickpeas

Feeds: 2
Takes: 50 minutes
Ve D

Ingredients

1 jar Queen Chickpeas, drained

3 tbsp neutral oil

1 tbsp gochujang paste

2 tbsp soy sauce or tamari

1 tbsp runny honey or maple syrup

2 garlic cloves, crushed

2 tbsp grated ginger

For the sesame cucumber salad

2 cucumbers (or radishes) sliced

1 large garlic clove, crushed

1 red chilli, finely sliced

1½tbsp rice vinegar or white wine vinegar

2 tsp soy sauce or tamari

1 tbsp sesame seeds, toasted

1 tbsp sesame oil

250g cooked white rice, to serve

For the toppings (optional)

2 tbsp sesame seeds, toasted

3-4 spring onions, sliced

Nori seaweed, crumbled

Shop The Recipe

Queen Chickpeas
Queen Chickpeas
570g / Bold Pack (6) £22.00

Directions

1

Preheat the oven to 200°C.

2

To make the cucumber salad, begin by trimming the ends of the cucumbers. Then, using a rolling pin, gently smash the cucumbers until they split (this creates a flavour you simply can't achieve from just cutting, and also allows them to better absorb the seasoning), then slice into small chunks and put into a sieve set over a bowl. Sprinkle with a good pinch of salt and toss to coat. Leave to sit to allow some of the cucumber water to release while you're cooking.

3

Rinse the chickpeas and pat them dry with paper towel, then tip into a baking dish. Toss with two tablespoons of the olive oil and season with salt and pepper. Roast for 25-30 minutes until crispy, tossing halfway through.

4

Meanwhile, tip the cucumber into a salad bowl, then add the rest of the salad ingredients. Toss to combine and set aside.

5

Combine the gochujang, soy sauce or tamari, honey or maple syrup, garlic and ginger in a medium-sized saucepan over a medium heat. Bring to a gentle simmer, stirring constantly. Cook for 2-3 minutes until fully combined and smelling fragrant.

6

Remove the chickpeas from the oven and stir into the saucepan.

7

Continue to stir until the sauce reduces and thickens slightly; you want it to have a slightly sticky but glossy texture. Remove from the heat and serve with the salad. We like serving this as a rice bowl, loading up each bowl first with rice, then cucumber salad and then chickpeas, before sprinkling over the optional toppings: sesame seeds, sliced spring onions and nori.

More Recipes

  • Save
    bean-recipe-cypriot-barbunya-salata-red-bean-salad-boldbeanco
    Cypriot Barbunya Salata - Red Bean Salad
    Feeds: 4
    Takes: 20 minutes
  • Save
    bean-recipe-black-bean-charred-corn-pulled-chicken-tacos-boldbeanco
    Black Bean, Charred Corn + Pulled Chicken Tacos
    Feeds: 4
    Takes: 25 minutes
  • Save
    bean-recipe-creamy-tahini-beans-on-pesto-toast-boldbeanco
    Ve G*
    Creamy Tahini Beans on Pesto Toast
    Feeds: 1
    Takes: 15 minutes
  • Save
    Butter Bean Pan Con Tomate
    Ve V D
    Butter Bean Pan Con Tomate
    Feeds: 2
    Takes: 10 minutes
  • Save
    bean-recipe-honey-glazed-halloumi-white-bean-salad-with-creamy-herby-dressing-boldbeanco
    Honey-Glazed Halloumi + White Bean Salad with Creamy Herb Dressing
    Feeds: 3
    Takes: 20 minutes
  • Save
    Garam Masala Carrots with Onion Bhaji, Cashew Purée, Chickpea Dukkah + Pickled Mangos
    V
    Garam Masala Carrots with Onion Bhaji, Cashew Purée, Chickpea Dukkah + Pickled Mangos
    Feeds: 6
    Takes: 1 hours