This recipe for Black Pepper Chickpeas is inspired by the traditional Panda Express meal, but with a plant-based twist! Garbanzo beans are the perfect pantry substitute, making this meal weeknight friendly. Serve with noodles or rice for a high-protein vegan dinner!
- 1 can of chickpeas, drained (or 1 1/2 cups cooked)
- 2 TBS cornstarch or flour
- 1 TBS grated fresh ginger, or 1 tsp powdered ginger
- 1 tsp grated black pepper (about 20 twists from a grinder)
- 1/4 cup low sodium soy sauce or coconut aminos for gluten-free
- 3 TBS maple syrup, depending on desired sweetness
- 2 TBS rice vinegar
- 1/2 tsp red pepper flakes
- Juice of one large lime (3–4 TBS)
- 2 TBS neutral oil, like refined coconut or avocado
- 1 small onion, peeled and diced
- 2 stalks celery, sliced thinly
- 3 cloves garlic, minced
- 1 cup fresh or frozen broccoli
- Cooked rice or rice noodles to serve
- Green onions, cilantro and sesame seeds for serving (optional)
- In a medium bowl, toss chickpeas with cornstarch, ginger, and pepper. Set aside.
- Prepare the sauce by mixing soy sauce, maple syrup, rice vinegar, red pepper flakes, and lime juice. Set aside.
- Heat oil in a skillet over medium. Sauté diced onion and celery for 5 minutes, or until slightly translucent. Add minced garlic and cook one minute more, stirring to prevent burning.
- Add prepared chickpeas to the skillet, stirring to coat. Cook chickpeas until slightly browned, 4-5 minutes.
- Finally, add sauce to the skillet along with broccoli. Let cook a few minutes longer to thicken. Remove from heat and serve with prepared rice noodles, rice, or quinoa.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Serving Size: One third of recipe
- Calories: 317.2 calories
- Sugar: 17.8 grams
- Sodium: 802.3 milligrams
- Fat: 11.6 grams
- Saturated Fat: 1.3 grams
- Unsaturated Fat: 10.3 grams
- Trans Fat: 0 grams
- Carbohydrates: 45.2 grams
- Fiber: 8.5 grams
- Protein: 10.7 grams
- Cholesterol: 0 milligrams
Keywords: chickpeas, takeout, black pepper,