A vegan version of a Chinese-American classic! This deliciously tangy, sweet, sticky orange sauce with hints of garlic and ginger takes these chickpeas to the NEXT LEVEL! Add some cabbage and carrots for crunch and this bowl is perfection!


1 orange, zested and juiced
1T rice wine vinegar
1T soy sauce
2T honey (brown sugar or maple syrup will work too)
1/4t garlic powder/1 garlic clove, grated
1/4t fresh ginger, grated
1t arrowroot powder/cornstarch
1 1/2c cooked chickpeas/1 can drained – make your own here

1-2c cabbage, shredded – optional
1 small carrot, thin slice/shredded – optional

Green onion, chopped – optional
Sesame seeds – optional


Put orange zest and juice, vinegar, soy sauce, honey, garlic and ginger in a pot and whisk until uniform. Bring to a boil then reduce to a simmer (medium-med-low), whisking occasionally. Sprinkle in arrowroot powder/cornstarch, whisking vigorously until smooth. Add chickpeas and stir to coat, cook 1-2 minutes until sauce has thickened. Serve over rice with cabbage and carrots if you’ve got em and top it off with some green onion and sesame seeds.


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