Korean-Inspired Chickpea Potato Salad
An umami and refreshing twist on potato salad with Korean flavors: gochujang, sesame oil, tomatoes and chickpeas for a light lunch.
Ingredients
- 1 medium, cubed Potatoes
- 1/2 cup, diced Tomatoes
- 1/2 cup Chickpeas
- 1 tsp Gochujang (Korean chili paste)
- 1 tsp Sesame oil
- 1 tbsp Rice vinegar
- 1/2 tsp (gluten-free) Soy sauce
- 2 tbsp, sliced Green onions
- 1 tsp Sesame seeds
- 1/2 clove, minced Garlic
Instructions
- Boil or steam cubed potatoes until tender, about 15 minutes. Let cool slightly.
- In a bowl, combine cooled potatoes, diced tomatoes, and chickpeas.
- In a small bowl, whisk together gochujang, sesame oil, rice vinegar, soy sauce and minced garlic.
- Pour dressing over potato mixture and toss gently.
- Garnish with sliced green onions and sesame seeds.
Cuisine: Korean
Suitability: gluten-free,dairy-free,vegetarian
Prep Time: 10 mins
Cook Time: 15 mins
Serving Size: 1
Meal Type: lunch