Teriyaki Chickpeas

Asian chickpeas are coated in a savory teriyaki sauce and perfect for meal-prep, snacking, or a delicious plant-based protein! This easy recipe takes 10 minutes to make and uses just 7 simple ingredients.

Vegan foodies rejoice because I just put a spin on my Crock-Pot Honey Garlic Chicken recipe to make these savory, delectable, and flavor-packed asian chickpeas.

Best of all? No crock-pot or oven required because canned chickpeas are God’s gift to lazy chefs like myself.

And wow, I use the term “chef” loosely.

Michael and I are currently in the process of moving (hoping to close on a house soon!). The potential move means we’ve been working our way through the pantry and freezer to use up what groceries are left.

I secretly love a clean-out-the-fridge meal because it forces me to get creative.

These teriyaki chickpeas were born out of my love for all things Asian, as well as our lack of other protein options.

What? I’m just being honest here. 😉

I try to go meatless one or two days out of the week, so these chickpeas tossed in a savory honey garlic sauce have been super clutch.

I’m all about making recipes that are versatile, and these Asian chickpeas definitely have options!

Ways to Use Teriyaki Chickpeas:

1. Add them to a veggie stir fry
2. Pile them on top of avocado toast
3. Add them to an Asian salad
4. Add them to a high-fiber cracker loaded with sweet potato hummus for a snack!

To be honest, I’ve been eating them with a spoon at my desk most days.

I choose to meatless a couple days a week for several reasons.

1. It’s great for the environment
2. It’s cost-effective — read my 15 Clever Way To Eat Healthy on a Budget
3. Plant-based proteins have more fiber than animal protein sources. I talk ALL about the importance of fiber in this book.

I also think it’s important to eat a variety of foods and going meatless a couple of times a week forces me to switch up my meals.

What are the health benefits of chickpeas?

There are many great plant-based sources of protein to choose from, but I chose chickpeas for this recipe because chickpeas have a low glycemic index and are a great source of fiber and protein.

Fiber and protein are two nutrients that support healthy blood sugar control, turn off your hunger hormones, and fight cravings.

If you’re interested in learning more about this, I cover it in-depth in my book Redefining Wellness.

Enough nutrition talk, take me to the recipe!

Teriyaki Chickpea Ingredients

Before getting started, make sure you have the following!

• Chickpeas
• Honey (or agave)
• Garlic powder
• Tahini (I love this brand)
• Soy sauce (Can sub coconut aminos or tamari)
• Ground ginger
• Apple Cider Vinegar (Preferably with the mother in it)

You will also need a strainer, bowl for mixing the sauce, a whisk, a skillet, and a Tupperware for storing them.

Now that you’ve got all your ingredients and utensils lined up, head to the bottom of this page for the full recipe!

No time to make it right now? Pin it for later!

I hope you enjoy this super easy recipe and add it to your meatless Monday rotation soon!

As always, be sure to tag me on Instagram when you make them so I can reshare them to my stories!

X, Elizabeth

Teriyaki Chickpeas

4 from 2 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 5 minutes mins

Total Time 15 minutes mins

Course Appetizer, Main Dish

Cuisine asian

Servings 2 People

Ingredients

  

1x2x3x

• 3 Tbsp soy sauce Can sub coconut aminos or tamari
• 1 Tsp Ground Ginger
• 1 Tsp Garlic Powder
• 1 Tbsp Tahini
• 1 Tbsp honey Can sub agave if vegan
• 1 Tbsp Apple Cider Vinegar
• 1 Can Chickpeas

Instructions

 

• Drain and rinse your chickpeas. Set aside.
• Whisk all of your ingredients (except chickpeas) in a small bowl until well combined.
• Add chickpeas and sauce to a skillet and cook on medium heat until sauce thickens and chickpeas are evenly coated. Serve immediately or store in Tupperware container in the fridge for up to 5 days.

Tried this recipe?Let us know how it was!