Sweet and sour glazed chickpeas topped with fresh mango salsa. Top this recipe over brown rice or spice it up by serving them as tacos.
This Sweet & Sour Glazed Chickpeas with Mango Salsa is the perfect summery meal that works beautifully on rice or even on a taco!
These chickpeas with fresh mango salsa are bright, fresh, zest, and perfect for a warm summer’s day.
This recipe is extremely easy and quick to prepare and contains simple, easy-to-find ingredients.
I love to top these chickpeas on a bed of rice, quinoa, or even stuffed in a taco with some creamy avocado crema.
Why You’ll Love These Sweet and Sour Glazed Chickpeas with Mango Salsa:
It’s simple, easy, and quick. This recipe requires minimal prep and is ready in less than 30 minutes. Additionally, the ingredients are simple and easy-to-find saving you from a whole lot of fuss at the grocery store.
Refreshing and satisfying. Talk about a perfect summer meal -this recipe screams outdoor picnics and BBQs.
High-protein and vegan. This dish is 100% plant-based and gluten-free. To increase the satiety of the meal, I suggest adding a fat component, such as sliced fresh avocado or some chopped, toasted cashews.
How to Make Sweet and Sour Glazed Chickpeas with Mango Salsa:
This is a simple, fuss-free recipe.
- In a small saucepan over medium heat, whisk together tamari, maple syrup, sesame oil, cumin, garlic, lime juice, and corn starch slurry. Bring to a simmer, then cook for 5-6 minutes until slightly thickened. It is done when the sauce coats the back of a spoon. Add in rinsed and drained chickpeas. Cook for an additional 3 min. until chickpeas are heated through. Take off the heat.
- To prepare the mango salsa, combine all salsa ingredients in a bowl. Season with salt and pepper as desired.
- Serve chickpeas over brown rice and top with mango salsa. Garnish with a lime wedge and flaky sea salt.
If you’re looking for more summer recipes, you’ll also love these Refried Pinto Bean & Veggie Tacos, these Crispy Vegan Fish Tacos, and these Cashew Tofu Lettuce Wraps.
Also, if you make this recipe and decide to share it on Facebook or Instagram don’t forget to tag me @healthienut + #healthienut! I love seeing your mouthwatering recreations!
Sweet and sour glazed chickpeas topped with fresh mango salsa. Top this recipe over brown rice or spice it up by serving them as tacos.
- ¼ cup tamari (or low-sodium soy sauce)
- 3 tbsp maple syrup (or honey)
- 1 tsp sesame oil
- 1 tsp ground cumin
- 1 tsp minced garlic
- Juice from ½ lime
- Corn starch slurry (½ tsp corn starch whisked into 1 tsp water)
- 1-15 oz. can chickpeas, rinsed and drained
- 1 mango, diced
- ¼ cup diced, red onion
- ¼ cup roughly chopped, cilantro
- Juice from ½ lime
- ½ tsp salt (or to taste)
- ¼ tsp pepper
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In a small saucepan over medium heat, whisk together tamari, maple syrup, sesame oil, cumin, garlic, lime juice, and corn starch slurry. Bring to a simmer, then cook for 5-6 minutes until slightly thickened. It is done when the sauce coats the back of a spoon. Add in rinsed and drained chickpeas. Cook for an additional 3 min. until chickpeas are heated through. Take off the heat.
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To prepare the mango salsa, combine all salsa ingredients in a bowl. Season with salt and pepper as desired.
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Serve chickpeas over brown rice and top with mango salsa. Garnish with a lime wedge and flaky sea salt
Hi! I just saw your video on SPU’s Facebook page. I’m a blogger and former SPU student as well! I’m also mostly vegan so I was so excited to check out your blog! 🙂 Can’t wait to poke around and make some recipes! – Amanda
Author
Awh I love that!! Thank you so much!! Love SPU 🙂 let me know how those recipes turn out!! Much love.
I will be substituting a peach for the mango since a family member is allergic to mangoes.
I made this last night and sub. peaches for the mango. I would cut down on the tamari by half the next time since it was too salty.