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Vegan Kung Pow Chickpeas Recipe

Over the weekend, I tried a couple of new recipes: one was a vegan puppy chow recipe, and the other was this vegan kung pow chickpeas recipe! Lately, trying new recipes has not only been something I need to do as I continue learning and navigating a plant-based diet, but it’s also something I love to do; it’s really relaxing and fun!

These days, chickpeas have become a great substitute for meat in lots of recipes — including this one! Other chickpea recipes I love are: vegan roasted chickpeas and vegan chickpea tacos! Yum!

Vegan Kung Pow Chickpea Recipe

Kelly Zugay - Wisconsin Lifestyle Beauty and Wellness Blog - Vegan Kung Pow Chicken Recipe Kelly Zugay - Wisconsin Lifestyle Beauty and Wellness Blog - Vegan Kung Pow Chicken Recipe Kelly Zugay - Wisconsin Lifestyle Beauty and Wellness Blog - Vegan Kung Pow Chicken Recipe

Ingredients
Marinade Ingredients
  • 2 Tablespoons, Reduced-Sodium Soy Sauce
  • 2 Tablespoons, Rice Wine Vinegar
  • 1 Line, Juiced
  • 1 Tablespoon, Organic Coconut Oil, Melted
  • 1 Tablespoon, Cornstarch
Chickpea Ingredients
  • 1 Can Chickpeas, Drained and Rinsed
  • 2 Tablespoons, Organic Coconut Oil
  • 1 Cup, Kung Pow Sauce
  • 2-3 Cloves of Minced Garlic
  • 1/2 Teaspoon, Crushed Red Pepper
Garnish Ingredients
  • 1 Bunch of Green Onions, Thinly Sliced
  • Steamed Brown Rice
Instructions
  1. In a mixing bowl, blend all of the marinade ingredients.
  2. Add chickpeas to the marinade, and stir.
  3. Cover the chickpeas for 30 minutes.
  4. In a large pan, on medium heat, add marinated chickpeas, organic coconut oil, kung pow sauce, minced garlic, and crushed red pepper.
  5. Sauté for 8-10 minutes, until the chickpeas have browned slightly.
  6. Remove the chickpeas from the heat, and allow them to cool just a bit!
  7. Serve the chickpeas while warm, over steamed brown rice, and garnish with green onions!

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