Korean · Salad

Gochujang-glazed Chickpea Tabbouleh with gochujang and honey

Weeknight-friendly Chickpea Tabbouleh with the gochujang and honey we come back to again and again. Big flavour, short shopping list.

4.5 from 1,758 cooks

Prep10 min

Cook40 min

Serves4

LevelAdvanced

Members' recipe

Ingredients

Prep everything first: chop the aromatics, measure the gochujang and honey elements, and pat the chickpea dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

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