Chickpeas are tossed in a tangy, sticky sauce in this easy Sweet and Sour Chickpeas recipe. Just like the classic takeout dish, every bite is bursting with the perfect blend of sweet, savory, and spicy flavors. Complete the meal with cooked rice and broccoli, then dig in.
For more meals just like this dish, check out my Asian-inspired, chickpea, high-protein, weight loss, meal prep, and broccoli recipe round-ups.
Ingredients for Sweet and Sour Chickpeas
- White rice
- Broccoli
- Garlic
- Water
- Cornstarch
- Oil
- Onion
- Chickpeas
- Sriracha
- Soy sauce
- Ketchup
- Maple syrup
- Rice vinegar
- Scallions
- Sesame seeds
- Toppings
How to Make Vegan Sweet and Sour Chickpeas
Step 1:
Cook the rice according to the package instructions.
Step 2:
Bring a medium pot of water to a boil over high heat on the stovetop. Add the broccoli florets and cook until they’re fork tender (about 5-7 minutes). Drain the water and set aside.
Step 3:
While the rice and broccoli are cooking, add all of the sweet and sour sauce ingredients to a small bowl and whisk until smooth and thoroughly combined. In a separate small bowl, mix the water and cornstarch together to make a cornstarch slurry. Set aside.
Step 4:
Pour the oil into a large nonstick skillet or wok over medium heat. Once hot, add the onion and cook until it’s soft and translucent. Add the chickpeas to the pan and cook for 1 minute. Pour the sweet and sour sauce and cornstarch slurry over the chickpeas in the pan and cook until the sauce thickens (about 1-2 minutes).
Step 5:
Scoop the sweet and sour chickpeas over the cooked rice in bowls and serve the blanched broccoli on the side. Garnish each serving with the scallions and sesame seeds, then enjoy.
Sweet and Sour Chickpeas
Ingredients
- ½ cup dry white rice 100 g
- 12 oz broccoli florets 340 g
- 1 garlic clove minced
- 4 tsp water
- 2 tsp cornstarch
- 1 tbsp neutral-tasting high heat oil such as canola oil or vegetable oil
- ½ medium yellow onion finely chopped
- 1 ½ cups canned chickpeas
Sweet & Sour Sauce
- 2 tbsp sriracha sauce
- 2 tbsp soy sauce
- 2 ½ tbsp ketchup
- 2 tbsp maple syrup
- 2 tsp rice vinegar
Toppings
- 2 stalks scallions finely chopped
- 2 tsp sesame seeds
Instructions
- Cook the rice according to the package instructions.
- Bring a medium pot of water to a boil over high heat on the stovetop. Add the broccoli florets and cook until they’re fork tender (about 5-7 minutes). Drain the water and set aside.
- While the rice and broccoli are cooking, add all of the sweet and sour sauce ingredients to a small bowl and whisk until smooth and thoroughly combined. In a separate small bowl, mix the water and cornstarch together to make a cornstarch slurry. Set aside.
- Pour the oil into a large nonstick skillet or wok over medium heat. Once hot, add the onion and cook until it’s soft and translucent. Add the chickpeas to the pan and cook for 1 minute. Pour the sweet and sour sauce and cornstarch slurry over the chickpeas in the pan and cook until the sauce thickens (about 1-2 minutes).
- Scoop the sweet and sour chickpeas over the cooked rice in bowls and serve the blanched broccoli on the side. Garnish each serving with the scallions and sesame seeds, then enjoy.
