Teriyaki Chickpeas (Easy 15-minute Recipe!)

This Teriyaki Chickpeas recipe will quickly become your weeknight favorite! It's a one-pot recipe where protein-packed chickpeas are cooked in an easy and flavorful sauce.

I absolutely adore this Teriyaki Chickpeas recipe—it's a top pick for cooking with chickpeas. These legumes are coated in a satisfying and quick-to-make sauce, this dish comes together in just 15 minutes in one pan without the need for marination. It's incredibly satisfying and nourishing, making it a delightful meal option on busy weeknights.

This is also my ideal recipe for meal prep - I double the portion and can enjoy it for lunch or dinner the next day!

If you enjoyed this recipe, don't forget to check out:

• Teriyaki Soba Noodles
• Teriyaki Baked Tofu
• Vegan Tofu Salmon Bowl

Check out my list of easy and delicious chickpea recipes on the blog!

Ingredients

This recipe uses the following ingredients:

• Chickpeas from a can: I use drained chickpeas from the can for the quickest result. They are convenient to buy and are a good source of plant-protein, packed with nutritients.

Teriyaki Sauce ingredients:

• Soy sauce: infuses a savory Asian-inspired flavor into the dish, enhancing the overall taste of the chickpeas.

• Rice vinegar: provides a subtle tanginess that brightens the dish and helps to balance the richness of the sauce.

• Sesame oil: adds a nutty aroma and depth of flavor.

• Maple syrup: contributes a natural sweetness with hints of caramelization, feel free to substitute this with agave nectar or other liquid sweeteners.

• Brown sugar: deepens the sweetness and helps to thicken the sauce.

• Garlic: provides a pungent and aromatic kick.

• Ginger: introduces a zesty and fresh note.

• Cornstarch: acts as a thickening agent.

Instructions

1. Combine the soy sauce, water, maple syrup, sugar, rice vinegar, sesame oil, ginger, garlic and corn starch in a bowl. Mix well to combine.
2. Fry the chickpeas in the olive oil for a few minutes, then pour over the sauce. Cook the chickpeas in the sauce for an additional 2-3 minutes, or until the sauce thickens and coats the chickpeas nicely.
3. Serve the chickpea and veggie with rice, garnish with chopped scallion (or cilantro) and sesame seeds.

Substitutions

• Soy Sauce: You can use tamari, coconut aminos, or liquid aminos as a substitute.
• Maple Syrup and Brown Sugar: Agave nectar can be used instead of maple syrup and brown sugar.
• Rice Vinegar: You can substitute rice vinegar with white wine vinegar or apple cider vinegar.
• Fresh Ginger: Ground ginger can be used as a substitute for fresh ginger. Use half the amount specified for fresh ginger.
• Fresh Garlic: Garlic powder can be used as a substitute for fresh garlic. Use half the amount specified for fresh garlic.
• Cornstarch: Arrowroot powder or tapioca starch can be used instead of cornstarch.

How to serve

I love to serve these Teriyaki Chickpeas over rice and a side of veggies (my favorite currently is Steamed Okra). It makes a delicious and well-balanced weeknight dinner and also suitable for meal prepping.

Storage Tips
This recipe can be kept in the fridge for up to 3 days.

If you have tried my recipe, please let me know what you think by leaving me a review on this page or tagging me on Instagram @veggieanh. I would love to see your creations!

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📖 Recipe

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