Teriyaki Chickpeas

This easy vegan teriyaki chickpeas with crispy roasted Brussels sprouts put a unique spin on a classic Asian meal. Recipe video included!

Course Dinner

Cuisine Asian

Diet Gluten Free, Vegan, Vegetarian

Total Time 30

Servings

Calories 216

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 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 Teriyaki sauce, 1 small Red bell pepper
Serve chickpeas, sprouts and stir-fry with rice or noodles.

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