For an easy but flavorful weeknight dinner, try out these savory General Tso's Chickpeas with a homemade mouthwatering General Tso's sauce. The chickpeas simmer in a flavorful blend of sweet, tangy, and slightly spicy flavors and pair perfectly with any grain or vegetable you prefer.
These General Tso Chickpeas is my favorite vegan recipe for beginners or newcomers to a plant-based diet. It will impress non-vegans and vegans alike with the flavorful sauce that creates a mouthwatering sticky coating on the tender chickpeas. This is my favorite way to make chickpeas!
For more outstanding chickpea recipes...check out these:
- Marry Me Chickpeas will impress all with a sun-dried tomato sauce and a splash of coconut milk.
- Check out one of my fan-favorite recipes Sesame Ginger Chickpeas.
- Chickpeas (Garbanzo beans): This is a small batch recipe and only requires one can of chickpeas. You can easily double this recipe to create a larger portion! I use canned chickpeas for the most convenient option.
- Soy sauce: This is used to make the general tso's sauce but feel free to use a gluten-free version like liquid aminos.
- Cornstarch: This is used as a thickener for our sauce but you can also use arrowroot powder.
See recipe card for full ingredient list and quantities.
Step 1: In a large saucepan, add all the sauce ingredients and stir over low-medium heat until slightly thickened. (Don’t let it get gloopy! It will thicken fast).
Step 2: Add in your chickpeas and stir until combined. Warm for 2-3 minutes. The sauce should be sticky and adhere to the chickpeas.
Step 3: Serve in a bowl with rice and/or veg. Top with diced green onion and sesame seeds!
Store leftover General Tso's chickpeas in an airtight container in the refrigerator for up to 3-4 days, ensuring proper cooling before refrigeration to maintain their texture and flavor.
General Tso's chickpeas are typically mildly to moderately spicy, with the heat level depending on the amount of red pepper flakes added.
This recipe is not written gluten-free, but can easily be made that may using a coconut aminos instead of soy sauce and a gluten-free Hoisin sauce.
This can take several minutes. Make sure you added all the cornstarch (some can stick to the bottom of the bowl as you are whisking it with the water). After 3+ minutes your sauce is still not thickening, consider adding 1-2 more tablespoon of cornstarch/water mixture.
- This recipe is really versatile and can be paired with whatever grain or veggie you like. I love white or brown rice but you could also serve it with quinoa or farro. You can steam, pan-fry, or roast veggies like broccoli, red pepper, snow peas, snap peas, bok choy, and more!
- If you don't like any spice omit the red pepper flakes. If you like spice consider using ½ teaspoon + of red pepper flakes.
- For a recipe with less sodium, use a low sodium soy sauce.
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General Tso's Chickpeas
- 15 oz can of chickpeas drained and rinsed
- green onion, sesame seeds, more red pepper flakes
- basmati or brown rice, steamed broccoli, red peppers, onion, snow peas
- In a large saucepan, add all the sauce ingredients and stir over low-medium heat until slightly thickened. (Don’t let it get gloopy! It will thicken fast).2 tablespoon soy sauce, ½ tablespoon hoisin sauce, ½ tablespoon rice vinegar, ¼-1/2 teaspoon crushed red pepper flakes, 1 teaspoon toasted sesame oil, 1 tablespoon brown sugar, ½ teaspoon garlic powder, ½ tablespoon cornflour/cornstarch + ¼ cup water
- Add in your chickpeas and stir until combined. Warm for 2-3 minutes. The sauce should be sticky and adhere to the chickpeas.15 oz can of chickpeas
- Serve in a bowl with rice and/or veg. Top with diced green onion and sesame seeds!