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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!
save this recipe!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!
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.
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.
- Flavor Base: Sauté the garlic and ginger until soft and fragrant.
- Make Sauce: Add the other sauce ingredients, and bring to a simmer.
- Thicken: Mix the cornstarch and water, then drizzle into the sauce.
- Add Chickpeas: Stir in chickpeas, cover, and simmer.
- Serve: Enjoy these soy-glazed chickpeas with steamed broccoli or snap peas (or any steamed veggies), green onions, and rice!
Craving More Takeout?
Sticky Teriyaki Chickpeas (20 Minute Dinner)
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
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.
- 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.
- Thicken: In a small bowl, stir together 2 tsp cornstarch and 2 Tbsp water. Drizzle this into the sauce and stir to combine.
- Add Chickpeas: Stir in 1 15-oz can chickpeas, cover, and let gently simmer for 10 minutes, stirring occassionally.
- Serve warm topped with green onions over rice and steamed veggies!
Notes
Nutrition
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!
My family loved this!
So glad it turned out well!
In a pinch could I use bottled teriyaki sauce and add the slurry to thicken?
Yes! 🙂
Oh my gosh!! This was so great!! Thank you so much. Love, Love, Love it so much. 🥰🙋♀️
So glad it hit the spot, thanks for sharing!
Made this with tofu and some stir fry veggis…delish. I’d addex some spicy to mine but the family loved it.
Big smiles over here, thanks for trying it!
This worked exactly as written, thanks!
This was very easy to make and tasted delicious. I like that this can be made with ingredients I commonly keep on hand. I cut this recipe in half, and it made enough for me to have lunch for 2 days.
So glad it hit the spot Lacey, thanks for sharing!
What can I use instead of cornstarch?
Corn starch is really best for thickening, but if you have a different type of starch that would work like tapioca or arrowroot. Otherwise you can make a quick roux with flour!
This is *incredible.* I had it with bok choy from the farmer’s market and brown rice. I couldn’t be happier. This will def be in my rotation! It’s so good, I’m fixing to try aaaaallll your recipes. 😆 Thank you!
Thrilled you loved it, thanks for your sweet review!
I discovered your recipes a couple of weeks ago. I’ve made several now and this has to be one of my favorites! And so easy to make.
Thanks so much for cooking with me Jaime, can’t wait for you to try more!
This was so easy and absolutely delicious! We loved it! Added a bit of spice, but it would have been good without. We will definitely make this again, and again!
Happy you enjoyed it Judy, thanks for cooking with us!
Okay. Another for the rotation! I LOVED this -especially with the broccoli! And it is soooo easy. Another bonus: It is perfect for a single person. One leftover meal for lunch.🥰 PS. I used quinoa instead of sticky rice just for the added fiber and protein.
Yay! I’m so excited to hear that you loved it, Liv! Happy eating.