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Your favorite takeout Kung Pao dish, gone vegan!! Hearty, satisfying, and deliciously spicy... you'll be amazed at the fantastic flavor of this dish!
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4.86 from 7 votes

Kung Pao Chickpeas

Your favorite takeout Kung Pao dish, gone vegan!! Hearty, satisfying, and deliciously spicy... you'll be amazed at the fantastic flavor of this dish!
Prep Time30 mins
Cook Time6 mins
Total Time36 mins
Course: Entree
Cuisine: Asian
Servings: 4 servings

Ingredients

  • Marinade:
  • 2 Tbsp reduced-sodium soy sauce
  • 2 Tbsp rice wine vinegar
  • 1 lime zested and juiced
  • 1 Tbsp agave or honey
  • 1 Tbsp coconut oil melted (or vegetable oil)
  • 1 Tbsp cornstarch
  • 1 ounce can chickpeas drained and rinsed well, 14.5
  • Stir-Fry:
  • 2 Tbsp coconut oil or vegetable
  • 3 cloves garlic minced
  • 1 inch section of fresh ginger grated, 1
  • 1/2 tsp crushed red pepper
  • 1/2 cup peanuts
  • 1 cup bottled kung pao sauce
  • Garnish:
  • Green onions thinly sliced
  • Thai chili peppers sliced
  • Peanuts
  • Cilantro
  • Red cabbage
  • Sesame seeds

Instructions

  • Combine all the ingredients for the marinade in a bowl. Add the chickpeas to the marinade, and stir. Cover and marinate for at least 30 minutes.
  • In a large skillet or wok over medium heat, add the coconut oil, the marinated chickpeas and the remaining stir fry ingredients.
  • Sauté for about 6 to 10 minutes, until the chickpeas have caramelized to your liking.
  • Serve over rice and garnish as desired.