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Vegan Chickpea Teriyaki is a great dinner idea that can be ready in a matter of minutes. The cooked chickpeas in a homemade sauce have to perfect amount of crunch and softness to every bite.

This recipe is perfect for meal prepping. It will last for 3-5 days in your fridge and doesn’t loose any flavour in the fridge. You can use lots of simple swaps to make this recipe a quick one. Instant rice, frozen broccoli, canned chickpeas and pineapple.

Vegan chickpea teriyaki ingredients

Ingredients:

  • 1 cup water
  • ⅓ cup soy sauce
  • 1½ tbsp corn starch
  • ¼ tsp ginger
  • ¼ tsp red pepper flakes
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 head broccoli – cut into bite-sized pieces
  • 1 (15-ounce) can chickpeas – drained and rinsed
  • 1 (8-ounce) can crushed pineapple
  • 4 cups cooked rice
Sauce Ingredients
Broccoli and Chickpeas added to dish
Crushed Pineapple

Substitutions or Swaps for Chickpea Teriyaki:

  • Gluten-free. This recipe is naturally gluten-free! Just make sure to use gluten-free tamari instead of soy sauce. It’s also dairy-free and nut-free.
  • Soy-free. To make soy-free chickpea teriyaki bowls, substitute the soy sauce with coconut aminos.
  • Other veggies. Cauliflower, bok choy, and other Asian greens will all work well in this recipe.
  • Other grains. Swap out the white rice for brown rice, quinoa, farro, or cauliflower rice for a low-carb option.
  • Other proteins. If you don’t like chickpeas, use cubed tofu or tempeh. Beyond meats also work well in this recipe.

Chickpea Teriyaki

Tips & Tricks:

  • Broccoli: If you want to save time you can use a bag of frozen broccoli instead and it will cook much faster.
  • Chickpeas: Save the liquid in the chickpea can (aquafaba) this can be used to make various vegan desserts.
  • Sauce: Try not to over reduce the sauce when cooking otherwise you will have no liquid to flavour the rice with.
Vegan Chickpea Teriyaki
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Vegan Chickpea Teriyaki

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Course: DinnerDifficulty: Easy
Cook Mode

Keep the screen of your device on

Servings

4

servings
Prep time

10

minutes
Cooking time

15

minutes
Calories

473

kcal
Total time

25

minutes

Ingredients

  • 1 cup water

  • ⅓ cup soy sauce

  • 1½ tbsp corn starch

  • ¼ tsp ginger

  • ¼ tsp red pepper flakes

  • 1 tsp garlic powder

  • 1 tsp onion powder

  • 1 head broccoli – cut into bite-sized pieces

  • 1 (15-ounce) can chickpeas – drained and rinsed

  • 1 (8-ounce) can crushed pineapple

  • 4 cups cooked rice

Directions

  • In a medium pot, whisk together the the liquids and seasoning. (water, soy sauce, corn starch, ginger, red pepper flakes, garlic powder, and onion powder)
  • Once combined mix in the broccoli, chickpeas, and crushed pineapple.
  • Bring to a simmer on medium heat, let simmer for about 8-10 minutes, or until the broccoli is tender. Add more water if needed.
  • Enjoy over rice or grain of choice.

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