kung pao chickpeas

Kung Pao Chickpeas – my lunches this week

Hello happy people,  it’s almost the start of a new week, hopefully it’ll be a productive one! Well, at least my lunches are going to be something to look forward to! Here’s a classic Chinese favorite made vegan.

courtesy of She Knows



for the marinade

  • 2 Tbsp reduced-sodium soy sauce
  • 2 Tbsp rice wine vinegar
  • 1 lime, juiced
  • 1 Tbsp agave
  • 1 Tbsp organic coconut oil, melted
  • 1 Tbsp arrowroot powder or corn starch

for the chickpeas

  • 2 Tbsp organic coconut oil
  • 14.5 oz can chickpeas,  drained and rinsed
  • 1 cup bottled all-natural kung pao sauce (or homemade)
  • 2-3 garlic cloves, minced
  • 1 (1 inch) know fresh ginger,  grated
  • 1/2 tsp  red pepper flakes


  1. In a bowl, combine all the ingredients for the marinade.  Add chickpeas to the marinade, and stir well to coat.
  2. Cover the chickpeas and allow them to marinate for 30 minutes to an hour.
  3. In large pan over medium heat, add the coconut oil,  the marinated chickpeas and the remaining ingredients.
  4. Sauté for 6 to 8 minutes, until the chickpeas begin to caramelize and brown slightly.
  5. Remove from heat and let stand to cool for a few minutes.
  6. Serve over rice and garnish with green onions.

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