lunch · snack · Korean-inspired
Spicy Gochujang Chickpea-Cucumber Cups
Korean-inspired chickpea snack cups with crisp cucumber, scallion, and a sesame-free gochujang dressing.
From our kitchen · nutrition not calculated
Ingredient estimate uses ordinary-brand U.S. average prices; local prices, sales, and package sizes vary.
Nutrition is not shown until ingredient masses, cooking yields, and nutrient-retention assumptions are verified.
Ingredients
For 4 servings
- 15 oz chickpea, drained and rinsed
- 1 cucumber, diced
- 3 scallion, thinly sliced
- 1½ tbsp gochujang
- 2 tbsp rice vinegar
- 1 tsp maple syrup
Equipment
Mixing bowl + Four cups
How to make it
- 1
Whisk the gochujang, rice vinegar, maple syrup, and 1 tablespoon water in a mixing bowl.
- 2
Add the chickpeas, cucumber, and scallions and toss until coated. Divide among four covered cups.
Storage & leftovers
Refrigerate for up to 3 days; keep cold when packed.
Serve cold; do not reheat.
Dietary & allergen notes
Suitable for: vegan, vegetarian, dairy-free, egg-free, peanut-free, tree-nut-free, sesame-free.
Contains soy and wheat. Packaged ingredients can vary, so check labels and cross-contact information.
