Sweet and Sour Chickpeas

Sweet and Sour Chickpeas - Vegan + Gluten-Free - Peas and Crayons


For the Sweet and Sour Sauce:

  • 1/4 cup (50 g) sugar I use 2 tbsp sugar and 2 or more tbsp coconut sugar
  • 2 tbsp apple cider vinegar
  • 2 to 3 tbsp rice vinegar
  • 1.5 tbsp ketchup
  • 2 tsp soy sauce use certified gluten-free tamari to make gf
  • 1/2 tsp (0.5 tsp) garlic powder
  • 2 tbsp water

We doubled the amount of sauce due to our amount of veggies….

Chickpeas and Veggies:

  • 1 tsp oil
  • 3 cloves of garlic finely chopped
  • 1/2 (0.5 ) large red bell pepper thinly sliced
  • 1/2 (0.5 ) green bell pepper thinly sliced
  • 1 cup (91 g) small broccoli florets
  • 15 oz (425.24 g) chickpeas or 1.5 cups cooked chickpeas
  • a generous dash of salt black pepper, cayenne

To thicken

  • 2 tbsp water
  • 2 tsp cornstarch or other starch


  • Mix all the sauce ingredients in a bowl and set aside. You can also add them directly to the pan at step 5.
  • Heat oil over medium high heat in a large skillet. Add garlic and cook for 2 minutes or until translucent.
  • Add the peppers and mix in. Cover and cook for 2 minutes.
  • Add the broccoli and mix in. Cover and cook for 1 minute.
  • Add the chickpeas, sauce ingredients, a generous dash of salt, black pepper and cayenne. Reduce heat to medium. Cover and cook for 10 minutes.
  • Taste the sauce carefully and adjust to preference. Add more sour, sugar or salt.
  • Mix cornstarch in room temperature water and add the mixture to the pan. Mix in. Cover and cook for 2 to 3 minutes until the sauce thickens.
  • Garnish with sesame seeds, red pepper flakes and scallions and serve with cooked rice or grains of choice.