Teriyaki Chickpeas
This easy vegan teriyaki chickpeas with crispy roasted brussels sprouts put a unique spin on a classic Asian meal. Recipe video included!
Teriyaki is the front-runner for deliciously quick and flavorful Asian-style dinners. I first tried it when I lived in Japan and I got hooked! I had it at least once a week.
Tofu teriyaki is more popularly known, but once I was out of tofu and figured I should give chickpeas a try. Man, it was just as good!
This teriyaki chickpeas recipe is filling and packed with protein. It’s also served with stir-fried garlicky mushrooms, broccoli and rice noodles.
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What is teriyaki?
If you’re unfamiliar, teriyaki is a Japanese method of cooking where meat is marinated then broiled or grilled. However, it popularly makes reference to the cooking sauce typically used in stir-fries.
The most surprising thing I’ve discovered was that teriyaki sauce was not as popular in Japan as it is in the West. I couldn’t find more than 2 brands in the major supermarkets and smaller supermarkets didn’t sell it at all.
I often used a sauce by Kikkoman. It has a mild smoky flavor without being overly sweet, which makes it uniquely different from the other brands I’ve tried. Plus the ingredients are vegan-friendly.
The translated ingredients are as follows: Soy sauce (soybeans, wheat), glucose, sugar, apple, sweet sake, onion, ginger, garlic, starch, yeast extract, vinegar, salt.
The only downfall with this sauce was that it was so hard to find!
Sure, I could have tried making a homemade version but lazy-cooking convenience was what I was after. However, if you’d like to try making vegan teriyaki sauce from scratch, here’s a simple recipe by Healthy Nibbles and Bits.
One good alternative I’ve found is House of Tsang Stir-Fry Teriyaki Sauce.
Choosing Brussels Sprouts for Roasting
Brussels sprouts are rather easy to identify as they look like tiny cabbages and are similar in taste. They tend to get a bad rap amongst many and I can understand why.
I’ve tried them both big and small, and I’ve found that the smaller, younger types taste much sweeter and more are tender than the larger, older ones.
So if you’re always choosing the latter, you may be thinking that they are all bad! When in fact they are quite tasty especially when roasted until crispy.
To prepare them for roasting, rinse and drain carefully to remove any dirt then cut off the stems. Next, slice them in half and you’re ready to go!
Check out these other quick dinner ideas:
Teriyaki Chickpeas
Equipment
- Baking tray
Baking Recipes: For more accuracy, use Metric measurements and measuring spoons.
Ingredients
Teriyaki Chickpeas
- 1 can Chickpeas, See notes
- ½ cup (120 g) Teriyaki sauce
- 1 small Red bell pepper, chopped
Roasted Brussels Sprouts
- 3 cups (270 g) Brussels sprouts
- 1 tablespoon Olive oil
- Salt and pepper, to taste
Mushroom-Broccoli Stir-fry
- 9 small Mushrooms, sliced
- 1 head broccoli, chopped into smaller pieces
- 1 tablespoon vegetable oil
- 3 cloves Garlic, minced
- 2 tablespoons Soy sauce
- Black pepper, to taste
Instructions
- Rinse brussels sprouts under cool water to remove dirt and cut off stems if needed. Drain completely and dry on a lint lint-free kitchen towel.3 cups (270 g) Brussels sprouts
- Cut them in half and place on baking tray. Coat pieces evenly with olive oil and season with salt and black pepper. Lay pieces cut side down and roast in oven at 180°C/356°F for 15 to 20 mins, until brown and crispy. Turn over the pieces halfway through cooking time.1 tablespoon Olive oil , Salt and pepper
- In the meantime, heat remaining oil in a pan and add chopped broccoli and mushrooms. Cook until broccoli starts to brown then season with soy sauce, garlic and black pepper. Remove from pan.9 small Mushrooms ,1 head broccoli ,3 cloves Garlic ,2 tablespoons Soy sauce , Black pepper ,1 tablespoon vegetable oil
- Next, add the teriyaki sauce to the pan on low heat. Drain chickpeas, add to the sauce and simmer for 5 mins. Stir in the red bell pepper and remove from heat.1 can Chickpeas ,½ cup (120 g) Teriyaki sauce ,1 small Red bell pepper
- Serve chickpeas, sprouts and stir-fry with rice or noodles.
Full Recipe Video
Notes
- To make this recipe gluten-free, try a gluten-free teriyaki sauce and soy sauce or tamari.
- 1 standard can of chickpeas (400g) is about 1 1/2 cups (250g) of cooked chickpeas after draining.
- I used shiitake mushrooms for this recipe, but cremini (brown or white) and oyster mushrooms work fine as well.
- For an even quicker meal, stir-fry the broccoli and mushrooms with garlic then add the chickpeas, red peppers, teriyaki sauce and black pepper. No need to add soy sauce and only add salt if needed.
- More vegan Asian recipes: Vegan Rice Burger with Kinpira, Vegan Nabe : Healthy Japanese Hot Pot Soup with Miso, Vegan Tofu Teriyaki Stir-fry