Greek Chickpea Salad With Arugula

Greek Chickpea Salad With Arugula


Ingredients:
½ cup gochujang
¼ cup soy sauce
2 tablespoons honey
2 tablespoons cool water
2 eggs
Check below.

Instructions:
  • Step one. Make the Sauce: In a medium pot, stir together the gochujang, soy sauce, honey and water. Heat the sauce over low heat until it barely simmers. Keep warm.
  • And now, Make the Cauliflower Nuggets: Pour 2 to 3 inches of oil into a large sauté pan. Heat the oil over medium-high heat until it shimmers on the surface and reads about 350°F on a thermometer. (Or you can test the oil with a piece of cauliflower: If it bubbles and stays at the surface after you drop it in the oil, then you’re good to go.)
  • Next, Line a baking sheet with a few layers of paper towels. Whisk the eggs in a large, shallow bowl.
  • Source: https://www.littlebroken.com/greek-chickpea-salad/



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