FusionBento / lunchbox

Kimchi Chickpea Cups

Crunchy red-cabbage cups filled with creamy mashed chickpeas, vegan kimchi, cucumber, ginger, tahini-yogurt binder, sesame and nori.

Eat nowMake-aheadContains sesame, soy
Hands-on13 minTotal time13 minEnergy724 kcalProtein38g
Recipe details
PortableLightEasy-goingPregnancy caution

Equipment: Hob

Keep chilled after cooking

Kimchi Chickpea Cups
Servings1 standard portionAdjust

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Standard portions

About 700 kcal per adult reference portion

Making 1 standard portion. Ingredients, instructions and Cooking Mode update together.

Doubling up barely adds effort and covers another mealtime.

Ingredients

Chickpeas

Kimchi

Binder

Fresh

Cups

Finish

Now we make

Method

Do the night before

  1. 1
    Defrost 280g cooked chickpeas overnight in the fridge if using frozen

These steps sit outside the cooking-day clock.

13 min hands-on 13 min altogether
  1. 2
    Toast 15g sesame seeds in a dry pan over medium heat for 2-3 minutes, stirring frequently, until fragrant; let it cool before using
    πŸ– 3 min
  2. 3
    Mash half the chickpeas with 65g plain, unsweetened soy yogurt, 15g tahini, 11ml rice vinegar and 9g finely grated ginger until creamy and rough, then fold through the remaining whole chickpeas
    πŸ– 3 min
  3. 4
    Finely chop 130g vegan kimchi. Fold in kimchi, 150g finely diced cucumber and 2 finely sliced spring onion. Taste and sharpen with 15ml lime juice if needed
    πŸ– 3 min
  4. 5
    Cut 130g red cabbage into broad scoopable pieces.
    πŸ– 2 min
  5. 6
    Spoon the chickpea mix into the red cabbage cups, then finish with sesame seeds and crumbled Β½ sheet crumbled nori
    πŸ– 2 min

Look under the lid

Nutrition details

Nutrition is shown for one standard portion, not the whole batch selected above.

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Nutrition summary

At a glance

Higher inVitamin KVitamin CFolate
Lower inVitamin EVitamin AVitamin B3

Worth noticing: Sodium and Sugar use more than half of the daily limit in this portion.

Calories

724kcal

34%
Top contributors
Chickpeas Β· 53%Tahini Β· 13%Sesame Seeds Β· 12%
21% cal

Protein

37.6g

60%
Top contributors
Chickpeas Β· 66%Sesame Seeds Β· 7%Tahini Β· 7%
48% cal

Carbs

87.4g

Top contributors
Chickpeas Β· 64%Red Cabbage Β· 8%kimchi Β· 7%
31% cal

Fat

24.9g

36%
Top contributors
Tahini Β· 32%Sesame Seeds Β· 30%Chickpeas Β· 29%

Small numbers, big impact

Everyday essentials

Fibre32.49g
110%
Top contributors
Chickpeas Β· 66%kimchi Β· 11%Red Cabbage Β· 8%
Vitamin B120.03ΞΌg
1%
Top contributors
Nori Β· 100%
Vitamin D0.89ΞΌg
6%
Top contributors
Soy Yogurt Β· 95%Nori Β· 5%
Iodine0.00ΞΌg
0%
Iron14.68mg
82%
Top contributors
Chickpeas Β· 55%Sesame Seeds Β· 15%Red Cabbage Β· 7%
Zinc7.22mg
66%
Top contributors
Chickpeas Β· 59%Sesame Seeds Β· 16%Tahini Β· 10%
Calcium553.33mg
55%
Top contributors
Sesame Seeds Β· 26%Chickpeas Β· 25%Soy Yogurt Β· 16%

Nutrients food alone won't reliably cover

These three are commonly under-consumed across all diets, not just plant-based ones - the difference is mainly B12, which has no whole plant food source at all.

  • Vitamin B12: is absent from whole plant foods entirely - the number above only reflects fortified ingredients (nutritional yeast, fortified soy milk). A reliable B12 supplement or fortified source is the standard recommendation for a fully plant-based diet, regardless of what any single day's total shows.
  • Omega-3 (EPA/DHA): most people fall short here regardless of diet - the typical omnivore diet doesn't include much oily fish either. This app only tracks ALA, the plant form (flax, walnuts, hemp, chia). The body converts some ALA to EPA and very little to DHA - the forms most directly used by the brain, eyes and heart - and that conversion is inefficient. An algae-oil supplement is the usual plant-based way to get EPA/DHA directly; it won't show up as an ingredient in any recipe here.
  • Vitamin D: deficiency is widespread across all diets, not just plant-based ones - it's mostly absent from whole plant foods here, and even the fortified soy milk and yogurt tracked don't cover the full target from food alone. Reasonable sun exposure or a D2/D3 supplement is the standard recommendation.

Not medical advice - if you're eating fully plant-based long-term, it's worth a conversation with a GP or dietitian, and a blood test is the reliable way to check where you actually stand.

See the full supplement guide (incl. creatine) β†’
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