Crumbed Chicken & Gochujang Chickpea Salad

Name: Crumbed Chicken & Gochujang Chickpea Salad with Carrot Ribbons & Plant-Based Kimchi
Total time: 20 min
Yield: 2
Cuisine: Korean
Ingredients: 1 tin Chickpeas; 1 sachet gochujang; 1 Tomato; 1 Carrot; 320 g Chicken Thigh; 1 packet one-step coater; 1 packet Mixed Salad Leaves; 1 packet plant-based kimchi; 2 tbs olive oil; 1 drizzle sesame oil; 1 drizzle white wine vinegar

with Carrot Ribbons & Plant-Based Kimchi

Niamh KavanaghUpdated on July 17, 2026

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Calories

:

525 kcal

Protein

:

43.9g protein

Total

:

20 minutes

Difficulty

:

Easy

Allergens:

Wheat
Gluten
Soy
Sesame
Soy
May contain traces of allergens

Get ready for a flavour-packed bowl that’s as vibrant as it is satisfying, featuring quick crumbed chicken thigh pan-fried to golden perfection. You'll toss protein-packed chickpeas in a punchy gochujang paste before serving them alongside a fresh medley of tomato, carrot ribbons and mixed salad leaves, all topped with a punchy plant-based kimchi for the ultimate weeknight winner!

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

1 tin

Chickpeas

1 sachet

gochujang

(Contains: Wheat, Gluten, Soy)

1

Tomato

1

Carrot

320 g

Chicken Thigh

1 packet

one-step coater

(Contains: Gluten, Wheat May be present: Soy)

1 packet

Mixed Salad Leaves

1 packet

plant-based kimchi

Not included in your delivery

2 tbs

olive oil

1 drizzle

sesame oil

(Contains: Sesame)

1 drizzle

white wine vinegar

Nutrition

Energy (kJ)2190 kJ

Calories525 kcal

Fat22.8 g

of which saturates5.9 g

Carbohydrate49.6 g

of which sugars12.2 g

Dietary Fibre14.9 g

Protein43.9 g

Sodium1310 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Non-Stick Pan

Cooking Steps

PDF

1

• Set your air fryer to 200°C. Drain and rinse chickpeas.
• In a medium bowl, combine chickpeas, gochujang and a drizzle of olive oil.
Season with salt and pepper.
• Place chickpeas into air fryer basket and cook for 12-15 minutes until
golden, shaking the basket halfway.
• Transfer to a large bowl and set aside to cool slightly.

TIP: No air fryer? Preheat oven to 220°C/200°C fan-forced. Place prepped
chickpeas on a lined oven tray in an even layer. Roast until golden, 15-20 minutes.

2

Meanwhile, roughly chop tomato.
Using a vegetable peeler, peel carrot into ribbons.
Evenly spread one-step coater on a large plate. Press chicken thigh strips into crumb mixture, turning to coat. Transfer to a plate.

TIP: Don’t dry your chicken, the moisture will help the crumb stick.

3

Heat a large frying pan over medium-high heat with enough olive oil to coat the base.
Cook chicken thigh until browned and cooked through, turning occasionally, 6-8 minutes.

TIP: The chicken is cooked when it is no longer pink inside.

4

To the bowl with cooled chickpeas, add mixed salad leaves, tomato, carrot and a drizzle of sesame oil and white wine vinegar. Toss to combine and season to taste.
Divide gochujang chickpea salad between bowls. Top with quick crumbed chicken and plant-based kimchi. Enjoy!