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.

Sweet and Sour Chickpeas

For more meals just like this dish, check out my vegan dinner, 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
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Sweet and Sour Chickpeas

Mira M.
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.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
SERVINGS2 servings

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 (like 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.
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