A healthy dinner that’s ready in 10 minutes, these General Tso's Chickpeas are even better than takeout! Made with simple ingredients and a homemade sauce, the flavors are exceptional without needing to break the bank.
What’s not to love about chickpeas? This tiny white bean has a million uses, is loaded with vitamins, nutrients, and fiber, and tastes great while filling you up. Use them to create a hearty salad, delicious veggie burgers, or a healthy snack!
Today, I’m using them for this better-than-takeout General Tso's Chickpeas recipe! By marinating chickpeas in a sweet and savory sauce and adding them to a bowl with rice and veggies, you end up with a filling and flavorful meal. As a bonus, it’s a totally vegan alternative to more traditional General Tso's Chicken or General Tso's Tofu.
Skip the takeout and try this healthier option instead! Not only is it easy to make, but the whole meal comes together in just 10 minutes. With some Sautéed Asparagus and Kung Pao Cauliflower on the side, you can’t go wrong!
- Put your wallet away! The homemade General Tso sauce is better than storebought and uses pantry staple ingredients.
- Chickpeas are a nutritious and delicious plant-based protein.
- It’s completely vegan and easy to make gluten free!
Chickpeas - Canned chickpeas are the easiest to work with. Simply rinse them well under water, then enjoy.
Brown rice - Save time by cooking the rice 1 or 2 days ahead of time and storing it in an airtight container in the fridge. Feel free to use any other grain you love, like quinoa, white rice, or cauliflower rice.
Veggies - All you need are broccoli and bell peppers!
General Tso's sauce - This easy sauce is perfectly balanced between sweet, spicy, and citrusy. Make it 1 or 2 days ahead of time and keep it in the fridge until it’s time to eat.
Step 1: Prep the veggies and rice. Start by cooking the rice and broccoli, and sautéing the bell pepper in a skillet. Set everything aside until assembly.
Step 2: Make the sauce: Whisk all of the sauce ingredients in a bowl and set it aside.
Step 3: Marinate the chickpeas. In the same skillet, add the chickpeas and leave them undisturbed for 2 minutes. Afterward, add the garlic and ginger to the pan. Reduce the heat before pouring in the sauce and stirring everything together.
Step 4: Assemble the bowls. To assemble, add a scoop of rice, broccoli, and bell peppers to each bowl. Top with the General Tso chickpeas, green onion, and sesame seeds, then enjoy!
Tips and tricks
-Add more veggies, like bok choy, cauliflower, snow peas, shiitake mushrooms, or leafy greens.
-To make it gluten free, replace the soy sauce with tamari.
-If you’re not vegan, mix some leftover cooked chicken in with the chickpeas for additional protein.
-Add the right toppings. I like using sesame seeds and green onions, but you could also add a drizzle of sriracha, chives, chopped peanuts, or lime wedges.
Can I make it ahead of time?
Easily! The rice can be cooked up to 4 days ahead and stored in an airtight container in the fridge and the General Tso's sauce can be bottled and kept in the fridge for 1 week.
Make meal prep easy by assembling the rice, veggies, and marinated chickpeas in airtight containers. Store them in the fridge for easy grab-and-go meals throughout the week.
More Asian-inspired recipes
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General Tso's Chickpeas
- 1 cup brown rice cooked
- 1 cup broccoli cooked (roasted or steamed)
- 1 red bell pepper sliced, seeds removed
- 15 oz. chickpeas (1 can) 1drained and rinsed
- 1 tablespoon olive oil divided
- 2 garlic cloves minced
- 1 teaspoon fresh ginger grated
- 1 green onion chopped
- 1 teaspoon sesame seeds
for the sauce:
- ¼ cup maple syrup
- 3 tablespoon soy sauce
- 1 tablespoon sriracha
- 1 orange juiced
- 1 tablespoon cornstarch
- If you haven't already, cook the brown rice and the broccoli.
- Next, heat 1 teaspoon oil in a large skillet, then add the bell pepper and sauté over medium heat for 3-5 minutes until soft; transfer to a bowl and set aside.
- Add the remaining oil to the skillet, then add the chickpeas in a single layer and cook them undisturbed for 2 minutes.
- While the chickpeas are cooking, make the sauce: whisk syrup, soy sauce, sriracha, orange juice, and cornstarch together in a bowl.
- After the 2 minutes are up, add the garlic and ginger to the skillet and sauté for 1 minute until fragrant. Reduce heat to medium-low, then pour the sauce and stir until the sauce thickens and the chickpeas are coated; remove from the heat.
- Last, assemble the bowls: Divide the rice and broccoli into two bowls, then add the bell pepper and marinated chickpeas. Sprinkle with green onion and sesame seeds and enjoy!