Vegan Panda Express Teriyaki Chickpeas

When I think of comforting and satisfying meals, Vegan Panda Express Teriyaki Chickpeas instantly comes to mind. It’s one of those dishes that brings back fond memories of busy weeknights when I would crave something hearty yet healthy. I remember the first time I made this dish—I was juggling work, school, and life, and I needed something that would not only please my taste buds but also be quick and easy to prepare. The moment I took a bite of those sweet and savory chickpeas tossed in a rich teriyaki sauce, I knew I had stumbled upon a winner. This recipe has become a staple in my home, especially during the back-to-school season when quick and nutritious meals are essential.

Essential Ingredients for Vegan Panda Express Teriyaki Chickpeas

The ingredients for Vegan Panda Express Teriyaki Chickpeas are simple yet packed with flavor. Each component plays a crucial role in creating the delicious teriyaki sauce that coats the chickpeas and vegetables perfectly. You’ll find that the combination of fresh ingredients and pantry staples results in a meal that’s both nutritious and satisfying.

• 1 teaspoon grapeseed oil: This oil has a neutral flavor and a high smoke point, making it perfect for sautéing.
• 1 1/2 tablespoons minced fresh ginger: Adds a warm and spicy kick to the sauce.
• 2 cloves garlic, minced: Provides an aromatic base for the dish.
• 1/2 cup soy sauce: The star of the teriyaki sauce, delivering that rich umami flavor.
• 3 tablespoons rice vinegar: Balances the flavors and adds a slight acidity.
• 1 teaspoon toasted sesame oil: Imparts a nutty flavor that enhances the overall taste of the dish.
• 6 Medjool dates, pitted and chopped: Adds natural sweetness to the teriyaki sauce.
• 1/3 cup water plus 1 tablespoon of arrowroot powder or cornstarch: Used to thicken the sauce.
• 1 tablespoon grapeseed or coconut oil: For sautéing the vegetables.
• 1/2 cup red onion, or 2 shallots, thinly sliced: Adds sweetness and color to the dish.
• 1 red bell pepper, chopped or julienned: Brings vibrant color and crunch.
• 1 carrot, chopped or julienned: Adds a subtle sweetness and a pop of color.
• 1 1/2 cups cooked chickpeas, equivalent to 1 can drained and rinsed: The protein-packed base of the dish.
• 1 crown of broccoli, florets diced: Offers a nutritious and crunchy element.
• 2 cups cooked brown rice, 1 cup uncooked: Serves as a hearty base for the stir-fry.
• 1 tablespoon sesame seeds, raw or toasted: For garnish, adding a nice crunch.
• 1-2 fresh limes, quartered: Provides a refreshing citrusy brightness when served.
• 1/4 cup chopped fresh cilantro: A fresh herb for garnish and flavor.

How to Prepare Vegan Panda Express Teriyaki Chickpeas

Making Vegan Panda Express Teriyaki Chickpeas is a fun and rewarding cooking experience! You’ll love how quickly everything comes together, and the fragrant aromas that will fill your kitchen will have everyone eagerly awaiting dinner. Follow these simple steps to create a dish that’s bursting with flavor.

1. Start by warming grapeseed oil in a saucepan over medium heat. Once hot, add the minced fresh ginger and garlic. Sauté for about 1 minute until the garlic turns golden, being careful not to burn it.

2. Next, stir in the soy sauce, rice vinegar, toasted sesame oil, and chopped dates. Mix well and let it simmer for 5 minutes on medium-low heat. This allows the flavors to meld together beautifully.

3. While the sauce is simmering, take a separate bowl and mix the arrowroot powder or cornstarch with 1/3 cup of water. Stir until there are no lumps.

4. Pour the thickening mixture into the saucepan with the simmering sauce. Stir slowly as it begins to thicken, which should take just a few minutes. This is when the magic happens!

5. Once the sauce has thickened, remove it from the heat and let it cool slightly. Carefully transfer the sauce to a blender and blend until smooth. You want a creamy texture that beautifully coats the chickpeas and vegetables.

6. In a wok or large skillet, warm some additional grapeseed oil or use water over medium heat. Once hot, add the thinly sliced red onion and sauté for about 1 minute until it becomes translucent.

7. Then, toss in the chopped red bell pepper and carrot, cover, and cook for an additional 5 to 10 minutes until the vegetables are tender and vibrant.

8. After that, stir in the broccoli florets, cooked chickpeas, and the smooth teriyaki sauce you prepared earlier. Continue to cook covered for another 10 minutes, allowing the flavors to marry together.

9. Once the vegetables are cooked to your desired tenderness, it’s time to serve! Spoon the mixture over a bed of cooked brown rice.

10. Finally, garnish with sesame seeds, freshly chopped cilantro, and a squeeze of lime juice for that extra kick of flavor.

Tips and Variations

If you want to elevate your Vegan Panda Express Teriyaki Chickpeas, here are some helpful tips and variations to consider:

• Storage: You can store any leftovers in an airtight container in the fridge for up to 4 days.
• Freezing: This dish freezes well! Portion it out and freeze for up to 3 months. Thaw in the fridge before reheating.
• Pairing: Serve this dish with a side of sautéed greens or a simple salad for a complete meal.
• Substitutions: Feel free to switch out the chickpeas for tofu or tempeh for a different protein source.
• Spice it up: Add a dash of chili sauce for some heat, or sprinkle with crushed red pepper flakes.
• Garnishes: Experiment with different garnishes such as chopped scallions or chopped nuts for added texture.

Best Served With

• Over Brown Rice: This dish is traditionally served over brown rice for a wholesome and filling meal.
• With Quinoa: For a protein boost, serve it over quinoa, which pairs beautifully with the teriyaki sauce.
• As a Lunch Option: Pack it for a delicious lunch in a bento box or meal prep containers.
• For Dinner Parties: Impress your guests by serving it as part of a larger spread at your next dinner party.
• Seasonal Vegetables: Add seasonal vegetables like asparagus or bell peppers for variety and a pop of color.
• Garnished: Don’t forget to garnish with freshly chopped cilantro and a wedge of lime for a fresh finish.

FAQ

Conclusion

Vegan Panda Express Teriyaki Chickpeas is a delightful dish that combines the rich flavors of teriyaki sauce with nutritious chickpeas and vibrant vegetables. It’s easy to make and perfect for busy weeknights or meal prep. I encourage you to try this recipe for yourself; it’s sure to become a favorite in your household. Enjoy the comforting taste of home-cooked goodness!

Vegan Panda Express Teriyaki Chickpeas

The ultimate comfort food, Vegan Panda Express Teriyaki Chickpeas combines sweet and savory flavors into a satisfying dish. Chickpeas are coated in a rich teriyaki sauce and served over brown rice, making it an easy weeknight dinner option. Perfect for meal prep or family gatherings, you'll want to make this tonight!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Dinner

Cuisine American

Servings 4 servings

Calories 370 kcal

Equipment

• Skillet
• Frying Pan
• Blender
• Saucepan
• Chef's Knife
• Cutting Board
• Mixing Bowl
• Wooden Spoon

Ingredients

  

• 1 teaspoon grapeseed oil
• 1 1/2 tablespoons minced fresh ginger
• 2 cloves garlic
• 1/2 cup soy sauce
• 3 tablespoons rice vinegar
• 1 teaspoon toasted sesame oil
• 6 pieces Medjool dates
• 1/3 cup water
• 1 tablespoon arrowroot powder
• 1 tablespoon grapeseed or coconut oil
• 1/2 cup red onion
• 1 piece red bell pepper
• 1 piece carrot
• 1 1/2 cups cooked chickpeas
• 1 crown broccoli
• 2 cups cooked brown rice
• 1 tablespoon sesame seeds
• 1-2 pieces fresh limes
• 1/4 cup chopped fresh cilantro

Instructions

 

• Start by warming grapeseed oil in a saucepan over medium heat. Once hot, add the minced fresh ginger and garlic. Sauté for about 1 minute until the garlic turns golden, being careful not to burn it.
• Next, stir in the soy sauce, rice vinegar, toasted sesame oil, and chopped dates. Mix well and let it simmer for 5 minutes on medium-low heat. This allows the flavors to meld together beautifully.
• While the sauce is simmering, take a separate bowl and mix the arrowroot powder or cornstarch with 1/3 cup of water. Stir until there are no lumps.
• Pour the thickening mixture into the saucepan with the simmering sauce. Stir slowly as it begins to thicken, which should take just a few minutes. This is when the magic happens!
• Once the sauce has thickened, remove it from the heat and let it cool slightly. Carefully transfer the sauce to a blender and blend until smooth. You want a creamy texture that beautifully coats the chickpeas and vegetables.
• In a wok or large skillet, warm some additional grapeseed oil or use water over medium heat. Once hot, add the thinly sliced red onion and sauté for about 1 minute until it becomes translucent.
• Then, toss in the chopped red bell pepper and carrot, cover, and cook for an additional 5 to 10 minutes until the vegetables are tender and vibrant.
• After that, stir in the broccoli florets, cooked chickpeas, and the smooth teriyaki sauce you prepared earlier. Continue to cook covered for another 10 minutes, allowing the flavors to marry together.
• Once the vegetables are cooked to your desired tenderness, it’s time to serve! Spoon the mixture over a bed of cooked brown rice.
• Finally, garnish with sesame seeds, freshly chopped cilantro, and a squeeze of lime juice for that extra kick of flavor.

Notes

• Storage: You can store any leftovers in an airtight container in the fridge for up to 4 days.
• Freezing: This dish freezes well! Portion it out and freeze for up to 3 months. Thaw in the fridge before reheating.
• Pairing: Serve this dish with a side of sautéed greens or a simple salad for a complete meal.
• Substitutions: Feel free to switch out the chickpeas for tofu or tempeh for a different protein source.
• Spice it up: Add a dash of chili sauce for some heat, or sprinkle with crushed red pepper flakes.
• Garnishes: Experiment with different garnishes such as chopped scallions or chopped nuts for added texture.

Keyword Chickpea Dinner Ideas, Plant-Based Teriyaki, Quick Vegan Meals, Vegan Teriyaki Recipe

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Meet Elena Vance

I am passionate about the idea that we eat with our eyes first, so I strive to make food look just as good as it tastes. I work closely with the team to style and photograph our dishes, giving you a clear, beautiful guide on what to aim for. I had so much fun preparing this recipe, and I hope you find just as much joy in making it (and eating it!) as we did.