Sticky Teriyaki Chickpeas are flavor-packed and easy to make in 20 minutes or less! Teriyaki glazed chickpeas are served over rice with the fresh toppings of your choice for a budget-friendly meal.
If you love loaded rice bowls as much as I do, then you’ll want to try this Vegan Poke Bowl, this Vegan Burrito Bowl, and My Favorite Buddha Bowl as well!
With grocery prices through the roof these days, I’ve been testing more and more recipes that are kind to my wallet but don’t slack in the flavor department. Let me tell you, these Sticky Teriyaki Chickpea Bowls check all the boxes. I’ve been making them on repeat lately for meal prep and our family dinners!
These teriyaki chickpea rice bowls are almost identical to my favorite Easy Teriyaki Tofu recipe, but obviously, we’re using chickpeas as the main protein instead of tofu. They’re lightly pan-fried, tossed in a homemade teriyaki sauce, and served over rice with lots of toppings. I made my bowls with steamed broccoli, edamame, and pineapple chunks, but you can customize them with anything you like.
Why you’ll love these teriyaki chickpea bowls
- Teriyaki takeout – Just like my Kung Pao Tofu and Vegan Bulgogi recipes, teriyaki chickpea bowls are an easy, takeout-inspired meal you can make at home.
- Budget-friendly – These rice bowls are made with ingredients likely already in your pantry, like canned chickpeas, rice, soy sauce, and cornstarch.
- Customizable – From the toppings to the sauce to the base, you can easily put your own spin on each bowl.
How to make sticky teriyaki chickpea bowls
Find the complete recipe with measurements in the recipe card below.
Make the teriyaki sauce by whisking the soy sauce, water, brown sugar, seasoned rice vinegar, ginger, and garlic together in a medium bowl. Set aside.
Double the sauce
I highly recommend doubling the teriyaki sauce so you can have extras to pour over a stir fry, fried rice, baked tofu, or these 30-minute Teriyaki Noodles.
Add the chickpeas to a skillet over medium-high heat and sprinkle the onion powder, garlic powder, and salt on top. Stir and pan-fry until the chickpeas are lightly golden.
Pour the teriyaki sauce over the chickpeas in the pan. Heat to a simmer, then pour in the cornstarch slurry. Stir constantly until the sauce thickens.
Serve the warm teriyaki chickpeas over cooked rice (or another grain you like) with steamed or fresh veggies on top. Enjoy!
Topping ideas
You can mix and match the rice bowl toppings as much as you’d like! Steamed broccoli is one of my favorites, but edamame, mango pieces, snap peas, shredded carrots, pineapple pieces, chopped green onions, bok choy, cauliflower, shredded cabbage, stir-fried vegetables, and sesame seeds would also be great.
Frequently asked questions
Easily! Swap the soy sauce in the teriyaki sauce with tamari if you need this recipe to be gluten-free.
Yes, but they’ll need to be fully cooked before going into the pan with the sauce.
Sometimes, we’ll mix it up and make these bowls with pan-fried tofu cubes, soy curls, tempeh, or vegan chicken pieces instead of chickpeas.
Absolutely—I make this for meal prep all the time. You can either make the sauce, cook the chickpeas in the sauce, and/or cook the rice in advance. Just make sure everything is stored in separate containers if you do this.
Once cool, the leftover teriyaki chickpeas and rice will keep for up to 4 days in the fridge. I like to divide the servings between individual airtight containers for easy, reheatable meals.
Sticky Teriyaki Chickpeas
Ingredients
Teriyaki Sauce
- 1/4 cup low-sodium soy sauce or tamari for GF
- 1/4 cup water
- 1/4 cup packed brown sugar or maple syrup
- 1 tablespoon seasoned rice vinegar
- 2 teaspoons grated ginger fresh or frozen
- 3 cloves garlic minced
- 2 teaspoons cornstarch mixed with 1 tablespoon water
Quick Pan-Fried Chickpeas
- 1 tablespoon vegetable oil omit for oil-free
- 15 ounce can chickpeas drained and rinsed
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/4 teaspoon salt
Other Bowl Ingredients – Use what you like!
- 2 cups steamed broccoli or other vegetable
- 1-2 cups cooked rice or quinoa
- 1/2 cup cooked shelled edamame
- 1 cup chopped pineapple or mango
- chopped green onions
- sesame seeds
Instructions
- Prepare the Teriyaki Sauce: In a medium bowl, add the soy sauce, water, brown sugar, seasoned rice vinegar, ginger and garlic. Stir to combine and set aside while you sauté the chickpeas.
- Pan Fry the Chickpeas: Heat the oil in a large sauté pan over medium-high heat. Add the chickpeas and sprinkle the onion powder, garlic powder and salt on top, then stir and pan fry for 5-7 minutes, until a little golden brown and crispy.
- Add Teriyaki Sauce and Thicken: Stir the teriyaki sauce once more in the bowl before pouring it into the pan with the chickpeas. Bring to a simmer and cook for 1-2 minutes. In a small bowl, combine the cornstarch and water into a slurry, then pour into the pan and stir constantly, to thicken the sauce.
- Make Bowls with Toppings of Choice: Serve teriyaki chickpeas over cooked rice with steamed broccoli and any other ingredients you like, such as edamame, mango, chopped green onions and sesame seeds. Enjoy!
Notes
- Nutritional information is an estimate only and is for the teriyaki sauce plus chickpeas, and does not include any rice, vegetables, etc.
- Gluten-free: Use gluten-free tamari instead of soy sauce.
- For lower sodium, use less soy sauce and more water, and omit the salt in pan frying the chickpeas.
