Teriyaki Chickpeas
Teriyaki Chickpeas is a quick and easy recipe that can be made in 10 minutes! A healthy vegan version of teriyaki chicken with all the same salty, sweet, tangy, and umami flavors of your favorite takeout! This one-pan meal is also gluten-free, allergy-free, and completely plant-based! It's great for a weeknight dinner or meal prep for lunch!
- Prep Time: 2 Minutes
- Cook Time: 8 Minutes
- Total Time: 10 minutes
- Yield: 2 Servings 1x
- Category: Main
- Method: Stove-Top
- Cuisine: Japanese, Asian
Ingredients
Scale
- 1ย 15 oz Canย Chickpeasย (aboutย 2 Cupsย Cooked)
- 1ย TBย Arrowrootย orย Cornstarch
- 1/4 Tspย Black Pepper
- 1 TB Neutral Oil
- 3/4 Cup Chopped Broccoli
- Chopped Scallions (optional, to garnish)
- Sesame Seeds (optional, to garnish)
Teriyaki Sauce
- 1/4 Cupย Coconut Aminos
- 1/4 Cupย 100% Pineapple Juice
- 1 TBย Rice Vinegar
- 1 Tspย Minced Garlic
- 1 Tsp Dark Brown Sugar (or Sugar-Free Brown Sugar)
- 1/2 Tspย Granulated Sugarย (or sugar-freeย granulated sweetener)
- 1/2 to 1 Tspย Chili Paste
- 1/4 Tsp Ground Ginger
Instructions
- Drain and rinse the chickpeas before tossing them in the starch and black pepper to coat.
- Heat 1 tablespoon of oil in a large wokย orย saute pan over medium-high heat before adding the coated chickpeas and chopped broccoli. Saute for about 3 minutes on low heat, until the broccoli is slightly softened.
- Meanwhile, in a small bowl mix together the teriyaki sauce ingredients, including the coconut aminos, pineapple juice, vinegar, garlic, both sugars, chili paste, and ginger, until uniformly combined.
- ย Add the sauce to the saute pan on the stove with the chickpeas and broccoli and stir to combine.
- Keep the heat at a simmer and allow the mixture to thicken until it becomes sticky and syrupy, easily clinging to the chickpeas and veggies, about 3-5 minutes.
- Once the sauce has thickened, remove the pan from the heat and serve. Serve with white rice and top with chopped scallions and sesame seeds, if desired.
Notes
- The sauce thickens even more as it cools. If you want a looser sauce, add an extra tablespoon of both coconut aminos and pineapple juice. If you feel the sauce isn't thick enough (99.5% chance this will not happen), continue to stir fry over low heat until the sauce becomes syrupy.
- To make this recipe using already prepped soy-free teriyaki sauce, replace the sauce ingredients with 1/2 cup and 2 tablespoons of homemade teriyaki sauce.
- Leftovers: Allow the chickpeas to cool to room temperature before transferring to an airtight container and store in the fridge for up to 5-7 days.
- Freeze: Add the chickpeas to a freezer-safe bag and lay the bag flat in the freezer until solid. Best if used within 5-6 months, just thaw them overnight in the fridge.
- Reheat: Toss leftover teriyaki chickpeas into a pan on the stove over low heat to warm them back up! Add a tablespoon each of coconut aminos and pineapple juice,ย to get the sauce moving again. You can also add leftovers to a bowl and microwave for a minute or two for a quick and easy heating solution.
Nutrition
- Serving Size: 1 Serving
Find it online: https://strengthandsunshine.com/teriyaki-chickpeas/
