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These sticky teriyaki chickpeas have been on repeat in our kitchen. They’re sweet, savory, super satisfying, and come together in one pan in under 20 minutes. We tested a few versions and finally landed on one that nails the flavor—cozy, high-protein, and way better than takeout!

A bowl of white rice topped with saucy chickpeas and served with steamed broccoli, with a fork resting in the bowl.
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Craving that restaurant-style flavor without changing out of sweatpants? I got you. This vegan teriyaki stir-fry is sweet, savory, and ridiculously satisfying. Plus, everything comes together with pantry-friendly ingredients you probably already have on hand!

A High-Protein Vegan Dinner

Chickpeas do the heavy lifting in the protein department, but the sauce makes this feel like comfort food. I love making a big batch of this for dinner to use leftovers as lunched throughout the week!

A bowl of white rice topped with saucy chickpeas, served with steamed broccoli. A fork and knife rest on a yellow napkin beside the bowl.

Grab These Ingredients

We kept this quick chickpea stir fry nice and straightforward with pantry staples–nothing too fancy here! Jump down to the recipe card for exact measurements.

  • Chickpeas: We prefer canned chickpeas for ease of use, but chickpeas cooked from dried also work well here.
  • Oil: Toasted sesame oil adds that nutty, restaurant-style depth. But, if you don’t have it, avocado or olive oil totally work!
  • Ginger And Garlic: Our flavor base! Don’t skip these.
  • Low-Sodium Soy Sauce: We tested this recipe with regular soy sauce, and it turned out way too salty. Definitely go with low-sodium here!
  • Sweeteners: Maple syrup balances out those salty/umami flavors with just enough sweetness. We also add brown sugar (light or dark) for that sticky, caramelized teriyaki flavor.
  • Rice Vinegar: Brightens everything up. Check for this in the Asian foods aisle near the soy sauce and sesame oil!
  • Cornstarch And Water: This little slurry turns your sauce glossy and thick. Stir it well before adding to prevent clumps!

Make It Gluten-Free

Need a gluten-free option? Swap the soy sauce for tamari or coconut aminos. If you use coconut aminos, you may want to slightly cut back on the maple syrup or brown sugar to keep the flavor balanced.

Ingredients for a dish arranged on a green tiled surface, including chickpeas, garlic, brown sugar, ginger, maple, cornstarch, water, rice vinegar, soy sauce, and oil.

Let’s Make Chickpeas In Teriyaki Sauce

This quick teriyaki dinner is super low-effort and beginner-friendly–just a few simple steps and one pan! This is an overview of the recipe. Jump to the recipe card for the full printable recipe.

  1. Flavor Base: Sauté the garlic and ginger until soft and fragrant.
  2. Make Sauce: Add the other sauce ingredients, and bring to a simmer.
  3. Thicken: Mix the cornstarch and water, then drizzle into the sauce.
  4. Add Chickpeas: Stir in chickpeas, cover, and simmer.
  5. Serve: Enjoy these soy-glazed chickpeas with steamed broccoli or snap peas (or any steamed veggies), green onions, and rice!
A pan of cooked chickpeas in a dark sauce with a wooden spoon, next to a bowl of white rice and a plate of broccoli on a green tiled surface.

Craving More Takeout?

A bowl with white rice, steamed broccoli, and chickpeas in a dark sauce on a green tiled surface.
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Sticky Teriyaki Chickpeas (20 Minute Dinner)

5 from 9 ratings
By: Sarah Bond
Prep: 5 minutes
Cook: 15 minutes
Total: 20 minutes
Servings: 3 servings
These sticky teriyaki chickpeas are sweet, savory, and super satisfying. Bonus: they come together in one pan in under 20 minutes!

Ingredients 

  • 1 Tbsp oil, if you have toasted sesame oil, use that!
  • 3 cloves garlic, minced
  • 1 Tbsp fresh grated ginger
  • ¼ cup low-sodium soy sauce, use tamari for gluten-free
  • ¼ cup water
  • 2 Tbsp maple syrup, can also use honey or agave
  • 2 Tbsp brown sugar
  • 1 Tbsp rice vinegar
  • 2 tsp cornstarch
  • 2 Tbsp water
  • 1 15-oz can chickpeas, drained, 425 g can
  • To serve: green onions, rice, steamed veggies
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Instructions 

  • Flavor Base: Heat 1 Tbsp oil over medium heat in a large saute pan. Add 3 cloves garlic (minced) and 1 Tbsp fresh grated ginger, cooking until garlic is soft and fragrant, about 1 minute.
    Chopped garlic and minced ginger sauté in oil in a stainless steel pan on a green tiled countertop.
  • Make Sauce: Stir in ¼ cup low-sodium soy sauce, ¼ cup water, 2 Tbsp maple syrup, 2 Tbsp brown sugar, and 1 Tbsp rice vinegar. Bring to a gently simmer.
    A saucepan filled with a dark liquid sauce mixture, containing minced ingredients, sits on a green tiled surface with a wooden spoon resting inside.
  • Thicken: In a small bowl, stir together 2 tsp cornstarch and 2 Tbsp water. Drizzle this into the sauce and stir to combine.
    A pot of broth with minced garlic and a wooden spoon beside a bowl of cooked chickpeas, all on a green tiled surface.
  • Add Chickpeas: Stir in 1 15-oz can chickpeas, cover, and let gently simmer for 10 minutes, stirring occassionally.
    A pot containing chickpeas and a brown, seasoned liquid is being stirred with a wooden spoon, set on a green tiled surface.
  • Serve warm topped with green onions over rice and steamed veggies!
    A plate of white rice, steamed broccoli, and teriyaki chickpeas in a brown sauce on a green tiled surface, with a fork and napkin beside the plate.

Notes

Storage: Leftovers can be stored in an airtight container in the fridge for up to 4 days. To loosen the sauce again, reheat in a pan or microwave with a splash of water.
Serving Ideas: We love this over jasmine rice, but it’s also great with noodles, quinoa, or even tucked into lettuce wraps.
Will the sauce thicken on its own? Only a little. You need the cornstarch slurry to get that sticky, glossy finish. Stir it well before adding to prevent clumping.
Can I use dried chickpeas instead of canned ones? You can, but make sure they’re fully cooked and tender before adding them to the sauce.
Want it spicier? Add a pinch of chili flakes or a drizzle of Sriracha!

Nutrition

Serving: 1serving | Calories: 357kcal | Carbohydrates: 57.4g | Protein: 14.5g | Fat: 8.8g | Saturated Fat: 1.2g | Polyunsaturated Fat: 3.9g | Monounsaturated Fat: 2.8g | Cholesterol: 0mg | Sodium: 1166mg | Potassium: 505mg | Fiber: 11g | Sugar: 20.7g | Vitamin C: 2.1mg | Calcium: 90mg | Iron: 4.7mg

Nutrition information calculated by Sarah Bond, degreed nutritionist.

did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!
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25 Comments

  1. Nuppu says:

    Do you think this goes with sweet potato also? Is this too sweet for that?

    Reply
    1. Sarah Bond says:

      I haven’t tested mixing sweet potato into this, but I think it could be tasty. It might be a little sweet and would certainly change the flavor profile a bit, but it’s worth trying!

  2. Dana says:

    This looks amazing! Do you think that coconut aminos would work in place of the soy sauce, and coconut sugar in place of the brown sugar?

    Reply
    1. Sarah Bond says:

      Yes! Coconut aminos and sugar would both work well. Happy eating!