Korean-Inspired Chickpea Potato Salad

A spicy and savory Korean-inspired potato and chickpea salad with gochujang, sesame oil, and toasted sesame seeds.

Ingredients

• 1 medium Potatoes
• 1/2 cup, cooked Chickpeas
• 1 tbsp Gochujang
• 1 tsp Sesame oil
• 1 tbsp Rice vinegar
• 2 tbsp, chopped Green onions
• 1 tsp, toasted Sesame seeds
• 1 clove, minced Garlic
• 1/2 tsp, grated Ginger

Instructions

1. Boil potatoes until tender, about 15-20 minutes. Cool and dice.
2. In a small pan, toast sesame seeds over medium heat until golden, about 2-3 minutes. Watch carefully to avoid burning.
3. In a bowl, combine diced potatoes, chickpeas, gochujang, sesame oil, rice vinegar, minced garlic, and grated ginger.
4. Mix well and garnish with toasted sesame seeds and green onions before serving.

Cuisine: Korean

Suitability: vegetarian,gluten-free,dairy-free

Prep Time: 15 mins

Cook Time: 25 mins

Serving Size: 1

Meal Type: lunch