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A bowl with white rice, chickpeas, edamame, sliced cucumber, shredded red cabbage, green onions, and a fork, on a yellow tiled surface.
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Saucy Bang Bang Chickpeas Skillet

These bang bang chickpea bowls are creamy, sweet and just spicy enough with chickpeas in a garlicky bang bang sauce over rice. Ready in 10 minutes!
Prep Time3 minutes
Cook Time7 minutes
Total Time10 minutes
Course: Main Dishes
Cuisine: Chinese, Thai
Diet: Diabetic, Gluten Free, Halal, Hindu, Kosher, Low Lactose, Low Salt, Vegan, Vegetarian
Keyword: bang bang chickpeas, chickpea dinner, easy chickpea dinner idea, vegetarian bang bang chicken
Servings: 4 servings
Author: Sarah Bond

Ingredients

Bang Bang Chickpeas

  • 1 Tbsp oil 15 mL
  • 2 cloves garlic minced
  • 1 Tbsp freshly grated ginger
  • ½ tsp each salt, pepper, sweet paprika
  • ½ cup mayonnaise can sub vegan mayo, 120 g
  • ¼ cup Thai sweet chili sauce 60 g
  • 1 tsp sriracha 5 g
  • 2 15-oz cans chickpeas drained, 425 g cans

To Serve

Instructions

  • Flavor Base: In a medium saucepan, heat 1 Tbsp oil over medium heat. Add 2 cloves garlic (minced), 1 Tbsp freshly grated ginger, and ½ tsp each salt, pepper, sweet paprika. Cook until garlic is fragrant and soft, about 2 minutes.
    A gray pan on a yellow tiled surface contains oil, minced garlic, ginger paste, and various ground spices.
  • Sauce: Reduce heat to medium/low. Stir in ½ cup mayonnaise, ¼ cup Thai sweet chili sauce, and 1 tsp sriracha.
    A saucepan with a creamy white sauce, brown sauce, and red sauce being stirred together with a wooden spoon, on a yellow tiled surface.
  • Chickpeas: Stir in 2 15-oz cans chickpeas (drained). Heat just until warmed, about 5 minutes.
    A saucepan filled with cooked chickpeas in a creamy sauce sits on a yellow tiled surface, with a wooden spoon resting inside.
  • Serve warm over rice with all your favorite toppings (I've included my favorites in the ingredients section!).
    A bowl with white rice, chickpeas, sliced cucumber, edamame, and shredded red cabbage on a yellow tiled surface, with small bowls of toppings nearby.

Notes

Can I make this vegan? Yes, with one swap! Use a vegan mayonnaise in place of regular and the rest of the recipe is already plant-based. Check your sweet chili sauce label to be safe, though nearly all major brands are vegan.
How spicy is this? Mild as written. The sweet chili sauce leans sweet, and one teaspoon of sriracha adds warmth rather than real heat. For a spicier bowl, increase the sriracha to a tablespoon or add a pinch of crushed red pepper with the spices. For zero heat, skip the sriracha entirely.
Can I meal prep these bowls? Yes, and they hold up well. Store the chickpeas, rice, and toppings in separate containers in the fridge for up to four days.
Store the saucy chickpeas in an airtight container in the fridge for up to four days. Reheat gently in the microwave in 30-second intervals or on the stovetop over low heat, stirring often, since high heat can cause the mayo-based sauce to separate.
Not recommended for freezing. The sauce breaks after thawing and the texture doesn't recover.

Nutrition

Serving: 1serving (chickpeas only) | Calories: 420kcal | Carbohydrates: 40g | Protein: 11g | Fat: 24g | Saturated Fat: 3.5g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 6g | Trans Fat: 0g | Cholesterol: 10mg | Sodium: 680mg | Potassium: 380mg | Fiber: 7g | Sugar: 12g | Vitamin A: 120IU | Vitamin C: 2mg | Calcium: 70mg | Iron: 3mg
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