Black Pepper Chickpeas
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!
Servings: 3 servings
Calories: 317.2kcal
Ingredients
- 1 can of chickpeas drained (or 1 ½ cups cooked)
- 2 TBS cornstarch or flour
- 1 TBS grated fresh ginger or 1 teaspoon powdered ginger
- 1 teaspoon grated black pepper about 20 twists from a grinder
- ¼ cup low sodium soy sauce or coconut aminos for gluten-free
- 3 TBS maple syrup depending on desired sweetness
- 2 TBS rice vinegar
- ½ teaspoon 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)
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.
Video
Nutrition
Calories: 317.2kcal | Carbohydrates: 45.2g | Protein: 10.7g | Fat: 11.6g | Saturated Fat: 1.3g | Polyunsaturated Fat: 10.3g | Sodium: 802.3mg | Fiber: 8.5g | Sugar: 17.8g
