Name: Black Pepper Chickpeas
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 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)

Description

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!

Ingredients

Scale

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)

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Instructions

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

Nutrition

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,