Kung Pao Chickpeas {Vegan}

Kung Pao Chickpeas

I’m on that Chinese food kick again.  Awhile back, before I decided to even become a vegetarian, I purchased this cookbook.  I pulled the book out, saw a recipe for Kung Pao Chicken and started playing around with protein substitutes.  Chickpeas came to mind so I thought I’d give it a try and Vegan Kung Pao Chickpeas were born.  I was pleasantly surprised at the outcome.  The chickpeas responded to the marinade just as I had hoped.  Crispy, caramelized and golden!

Kung Pao Chickpeas

Flecked with red pepper flakes, chives or green onions…whichever you have.  A bit of ginger and garlic and of course, that classic Kung Pao sauce.  I really think you’ll love it!

close up

Kung Pao Chickpeas {Vegan}
  • 1 can of Chickpeas Garbanzo Beans
  • 1 Tbl Soy Sauce
  • 1 Tbl Rice Wine Vinegar
  • 1 Tbl Cornstarch
  • 1 tsp Vegetable Oil
  • *
  • 1 Tbl Soy Sauce
  • 1 Tbl Rice Wine Vinegar
  • 1 Tbl Red Wine Vinegar
  • 1 Tbl Sugar
  • 1 Tbl Cornstarch
  • 1 tsp Salt optional
  • *
  • 2 Tbl Vegetable Oil
  • 1-2 tsp Red Pepper Flakes
  • 2 tsp Garlic minced
  • 2 tsp Ginger grated
  • 2 Tbl Green Onions or chives, chopped
  • 1 tsp Sesame Oil
  • 1/2 C Peanuts
  1. Instructions
  2. Mix together the marinade ingredients. Drain and rinse the chickpeas. Marinate for at least 15 minutes or up to 30 minutes.
  3. To make the sauce, combine the soy sauce, rice wine vinegar, sugar, cornstarch and salt. Set aside.
  4. Prepare the garlic, ginger and green onions and set aside with the red pepper flakes and sesame oil.
  5. Heat 2 Tbl of vegetable oil in a wok or skillet on high. Drain and add the marinated chickpeas. Cook, stirring occasionally until golden and caramelized.
  6. Add the grated ginger, garlic, green onions and red pepper flakes, cook for 2 minutes more.
  7. Stir the sauce mixture and add it to the hot pan. Cook for another minute, stirring often and then add the peanuts and sesame oil. Toss a few times and transfer to a serving platter.
  8. Serve with white or brown rice and soy sauce, if desired.
Kung Pao Chickpeas
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