Kung Pao Chickpeas

Kung Pao Chickpeas

Kung Pao chickpeas from the blog needed a reshoot so here we are 💁🏼‍♀️

I posted this recipe on the blog back in January but I never loved the photos so I thought why not reshoot this and also have it for lunch! It is DELICIOUS! If you don’t love tofu this recipe is 100% for you. The sauce is spicy and delicious and ugh 😍

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Kung Pao Chickpeas

Kung Pao Chickpeas

4.41 from 5 votes
Course: Dinner, Side Dish
Cuisine: Chinese-Inspired
Keyword: chickpeas, Easy, kung pao, Recipe, Spicy, Vegan
Servings: 2 servings


  • 1 15 oz can chickpeas
  • 1 red bell pepper diced
  • 1/2 medium onion diced
  • 2 garlic cloves minced

For the sauce

  • 2 1/2 tbsp soy sauce
  • 1 1/2 tbsp sriracha
  • 1 tbsp hoisin sauce
  • 1 tbsp toasted sesame oil
  • 1 tbsp maple syrup
  • 2 tbsp water
  • 1 1/2 tsp corn starch


  • Begin by draining and washing chickpeas well. Set aside.
  • In a bowl, combine your sauce ingredients and mix well. Set aside.
  • In a sauté pan on medium heat, add a tablespoon of oil and allow for it to heat up.
  • Add in your peppers and onions with a little salt. Cook for 3-4 minutes or until the vegetables have become tender and the onions are translucent. Add your garlic and cook for another minute.
  • Add in your chickpeas and cook for 1-2 minutes, allowing for the chickpeas to heat up.
  • Add in your sauce mixture and cook for another 2-3 minutes or until the sauce has thickened up. Remove from heat and serve!
Did you try this recipe?Mention @goodoldvegan or tag #goodoldvegan!

Make sure to check out Jane’s Instagram and website for more tasty recipes like this!

2 thoughts on “Kung Pao Chickpeas”

  1. 5 stars
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