Teriyaki Chickpeas
Teriyaki chickpeas are so easy to make, ready in just 15 minutes and packed with flavor. These Asian chickpeas are great to serve with rice, quinoa, cauliflower rice, noodles or vegetables. The homemade teriyaki sauce is made with simple ingredients and is so delicious. Vegan, gluten free and dairy free.
Servings 4
Calories 287kcal
Ingredients
- 2 cans chickpeas, drained
- 2/3 cup coconut aminos
- 1/2 cup rice wine vinegar
- 2 tbsp maple syrup
- 1 tbsp dried chives
- 1 tbsp fresh ginger or freeze dried ginger
- 1 tsp sea salt
- 1 tsp garlic powder
- 1.5 tbsp arrowroot powder tapioca or cornstarch
- 1 tbsp water
Instructions
- In a bowl, combine coconut aminos, rice wine vinegar, maple syrup and spices.
- In a small bowl, combine arrowroot powder with water. Stir well with a fork until all the arrowroot has been dissolved. Pour this arrowroot slurry into the bowl with the teriyaki sauce ingredients. Stir well.
- Pour the teriyaki sauce into a skillet and heat over medium heat 5-8 minutes until the sauce starts to thicken.
- Rinse and drain the chickpeas then pour them into the skillet with the teriyaki sauce and cook 3-5 minutes until coated and heated through.
Video
Notes
Top tips
- Be sure to combine the arrowroot in cold or room temperature water and completely dissolve it before adding it to the rest of the ingredients. This process is called making a slurry and it helps ensure that the arrowroot doesn't clump once heated through.
- This recipe makes super saucy teriyaki chickpeas, so the sauce coats the rice and veggies too. You can easily double the sauce mixture though if you are making a stir fry or adding something like chicken, shrimp or tofu to the dish.
- Great for meal prep! These Asian chickpeas reheat really well and would be great to make a double batch and enjoy all week for lunch with some rice and steamed veggies.
- Fridge – store leftover teriyaki chickpeas in the fridge for up to 5 days.
- Reheat in the microwave on high heat for 1:30-2 minutes.
- Reheat on the stove, covered on low to medium low heat until heated through.
- Freezer – I recommend storing these in the fridge instead of the freezer because the arrowroot powder doesn’t freeze well.
Nutrition
Calories: 287kcal | Carbohydrates: 49g | Protein: 11g | Fat: 4g | Fiber: 10g | Sugar: 6g
