Description
Whip up these quick and satisfying Teriyaki Chickpea Rice Bowls for a fantastic meatless weeknight dinner. You will love the sweet and savory teriyaki glaze coating the hearty chickpeas, served over fluffy rice. This recipe is simple, fast, and full of flavor!
Ingredients
Scale
- 1 (15-ounce) can chickpeas, rinsed and drained
- 1/2 cup teriyaki sauce (store-bought or homemade)
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 1 teaspoon sesame oil
- 1 clove garlic, minced
- 1/2 teaspoon grated fresh ginger
- 2 cups cooked brown or white rice
- 1 tablespoon vegetable oil
- Optional toppings: sliced green onions, sesame seeds, shredded carrots
Instructions
- Heat the vegetable oil in a skillet over medium heat.
- Add the rinsed and drained chickpeas to the skillet. Cook for 3-4 minutes, stirring occasionally, until slightly golden.
- In a small bowl, whisk together the teriyaki sauce, soy sauce, sesame oil, minced garlic, and grated ginger.
- Pour the sauce mixture over the chickpeas in the skillet.
- Bring the sauce to a simmer, stirring constantly until the sauce thickens and coats the chickpeas well, about 3-5 minutes.
- Divide the cooked rice among your serving bowls.
- Spoon the teriyaki chickpeas over the rice.
- Garnish with sliced green onions and sesame seeds, if desired. Serve immediately.
Notes
- For extra texture, you can lightly crisp the chickpeas before adding the sauce by baking them at 400°F for 15 minutes.
- Feel free to add a splash of rice vinegar to the sauce for a little tang.
- This dish reheats well, making it great for lunch the next day.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 Bowl
- Calories: Approx. 400
- Sugar: Approx. 18g
- Sodium: Approx. 800mg
- Fat: Approx. 8g
- Saturated Fat: Approx. 1g
- Unsaturated Fat: Approx. 7g
- Trans Fat: 0g
- Carbohydrates: Approx. 65g
- Fiber: Approx. 10g
- Protein: Approx. 15g
- Cholesterol: 0mg