Name: Mongolian Chickpeas
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Mongolian-inspired
Ingredients: 1 can of chickpeas, drained and rinsed; 2 tbsp soy sauce; 2 tbsp hoisin sauce; 2 tbsp maple syrup (or sugar); 1 tbsp rice vinegar; 1 tbsp sesame oil; 3 garlic cloves, minced; 1-inch piece of ginger, minced; 1 tsp cornstarch; 2 tbsp water; 2 green onions, chopped (for garnish); Sesame seeds (for garnish)

Why You’ll Love This Recipe

Mongolian Chickpeas are a perfect blend of savory and sweet, making them irresistible even for non-vegans. The chickpeas take on a crispy texture on the outside while staying tender on the inside. Paired with a savory sauce made from soy sauce, ginger, and garlic, it gives off a complex and well-balanced flavor. The dish is easy to prepare, requires minimal ingredients, and can be served over rice or noodles, making it a versatile addition to your meal rotation. Plus, it’s a great option for meal prepping as the flavor only improves the next day.

Mongolian Chickpeas

Ingredients

1 can of chickpeas, drained and rinsed
2 tbsp soy sauce
2 tbsp hoisin sauce
2 tbsp maple syrup (or sugar)
1 tbsp rice vinegar
1 tbsp sesame oil
3 garlic cloves, minced
1-inch piece of ginger, minced
1 tsp cornstarch
2 tbsp water
2 green onions, chopped (for garnish)
Sesame seeds (for garnish)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

In a small bowl, whisk together the soy sauce, hoisin sauce, maple syrup, rice vinegar, sesame oil, garlic, and ginger. Set aside.
In a large skillet or wok, heat a little sesame oil over medium heat. Add the chickpeas and cook for about 5–7 minutes, stirring occasionally, until they are golden brown and crispy on the outside.
In a separate small bowl, mix the cornstarch with water to create a slurry. Once the chickpeas are crispy, pour in the sauce mixture followed by the cornstarch slurry. Stir to coat evenly.
Allow the sauce to thicken, stirring frequently for another 3–5 minutes.
Once the sauce has thickened, remove from heat. Garnish with chopped green onions and sesame seeds.
Serve the Mongolian chickpeas over rice or noodles for a complete meal.

Servings and timing

This recipe serves 4 people and takes approximately 20 minutes to prepare and cook.

Variations

Spicy Mongolian Chickpeas: Add some chili flakes or a dash of sriracha to the sauce if you prefer a bit of heat.
Add Vegetables: You can include stir-fried vegetables like bell peppers, carrots, or broccoli to make it even more hearty and nutritious.
Tofu Variation: For an even meatier texture, you can substitute the chickpeas with tofu. Just be sure to press the tofu to remove excess moisture and pan-fry it until crispy.

Storage/reheating

Storage: Store any leftover Mongolian Chickpeas in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in a skillet over medium heat, adding a splash of water or vegetable broth to loosen the sauce if it thickens too much.

FAQs

1. Can I use dried chickpeas instead of canned ones?

Yes, you can use dried chickpeas, but you’ll need to cook them first. Soak them overnight and then boil until tender before using them in the recipe.

2. Can I make this recipe gluten-free?

Yes, use gluten-free soy sauce or tamari to make this dish gluten-free.

3. Can I add protein to this dish?

Certainly! Tofu or tempeh are great options if you want to add more protein.

4. Can I freeze Mongolian Chickpeas?

While the dish can be frozen, the texture of the chickpeas may change once reheated. If freezing, be sure to store it in an airtight container for up to 1 month.

5. What can I serve Mongolian Chickpeas with?

Mongolian Chickpeas are delicious served over steamed rice, quinoa, or noodles. You can also serve them alongside stir-fried vegetables for a balanced meal.

6. Can I substitute maple syrup with something else?

Yes, you can substitute maple syrup with agave nectar, honey (for non-vegan), or brown sugar.

7. Is Mongolian Chickpeas a low-carb dish?

Mongolian Chickpeas are not particularly low-carb due to the rice or noodles typically served with them, but they are still a healthier option compared to traditional Mongolian beef.

8. How do I make the sauce thicker?

The cornstarch slurry helps thicken the sauce. If you’d like a thicker sauce, just add a little more cornstarch mixed with water.

9. Can I make this dish ahead of time?

Yes! You can prepare the chickpeas and sauce separately and store them in the fridge for up to 3 days. When ready to serve, reheat and combine.

10. Can I add more vegetables to this dish?

Absolutely! Feel free to add vegetables such as bell peppers, zucchini, snap peas, or broccoli for added flavor and nutrition.

Conclusion

Mongolian Chickpeas are a quick, easy, and incredibly flavorful dish that’s perfect for a plant-based meal. With its combination of crispy chickpeas and a savory-sweet sauce, it’s a meal that everyone will love, whether they follow a vegan diet or not. This recipe is versatile, easy to customize, and perfect for busy weeknights. Enjoy it over rice or noodles for a satisfying, healthy dinner!