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.

Korean-Inspired Chickpea Potato Salad

Ingredients

Instructions

  1. Boil or steam cubed potatoes until tender, about 15 minutes. Let cool slightly.
  2. In a bowl, combine cooled potatoes, diced tomatoes, and chickpeas.
  3. In a small bowl, whisk together gochujang, sesame oil, rice vinegar, soy sauce and minced garlic.
  4. Pour dressing over potato mixture and toss gently.
  5. 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