These Teriyaki Chickpea Tacos are light, refreshing, and oh so delicious. This recipe is ready in less than 30 minutes and requires simple, fresh ingredients. Vegan + gluten-free.
Looking for a simple, throw-together summer meal? I got you. Tender chickpeas are coated in a luscious, umami-packed teriyaki sauce, topped with a fresh and sweet peach salsa, then stuffed in a soft corn tortilla. Are you drooling yet?
I am in love with how delicious yet simple these tacos are! It takes less than 10 minutes to whip up the teriyaki sauce, 5 minutes for the peach salsa, and 5-10 minutes for assembling. It’s that easy.
These are an ideal weeknight dinner to cook up in the summertime! Not to mention, peach season is here, which makes for a delicious and sweet peach salsa.
The teriyaki glazed chickpeas and peach salsa would also pair great on rice or in a wrap.
How to Make Teriyaki Glazed Chickpea Tacos with Peach Salsa:
This is a simple, fuss-free recipe.
- Start by preparing the peach salsa. Add all ingredients to a bowl. Stir to combine. Adjust taste with more salt or lime juice, as desired. Refrigerate while preparing the teriyaki sauce.
- In a medium saucepan, add all teriyaki sauce ingredients. Whisk to combine. Bring the mixture up to a low boil and simmer for 5-6 minutes until thickened and sauce coats the back of a spoon.
- Once the sauce has thickened, add the rinsed and drained chickpeas. Stir to fully coat the chickpeas in the sauce. Bring mixture back up to a low boil then take off the heat. Use a slotted spoon to transfer chickpeas to a bowl. Save the remaining teriyaki sauce in a glass jar for later use.
- Heat corn tortillas either in an oven or over an open flame. To serve, add a few spoonfuls of teriyaki glazed chickpeas to a corn tortilla. Top with peach salsa. Serve tacos with a fresh lime wedge.
- Separetely store leftover chickpeas and peach salsa in an airtight container for up to 5 days.
Your Questions Answered:
What can I substitute for the brown sugar or honey? I don’t recommend substituting the brown sugar, as that’s what gives the teriyaki sauce its subtly sweet, caramel flavor. If you must, you can substitute with coconut sugar.
Substitute the honey with maple syrup or agave if vegan.
What can I substitute for corn starch? You can substitute corn starch with tapioca starch.
I can’t locate fresh peaches near me. What should I use instead? This salsa would be delicious with mangos or pineapple! If you want to go the traditional route, you can use diced tomato instead.
How do I store the leftover sauce, chickpeas, and salsa? Store the teriyaki sauce in an airtight glass jar for up to 2 weeks. Separately store the glazed chickpeas and peach salsa for up to 5 days.
Any other questions? DM me on Instagram or leave a comment below!
If you’re looking for more savory taco recipes, you’ll also love these Cajun-Spiced Cauliflower Tacos, these Vegan Fish Tacos, and these Chickpea Tempeh Tacos.
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!
These Teriyaki Chickpea Tacos are light, refreshing, and oh so delicious. This recipe is ready in less than 30 minutes and requires simple, fresh ingredients. Vegan + gluten-free.
- 2 cups peaches, diced
- ¼ cup diced red onion
- ¼ cup roughly chopped cilantro
- Juice from ½ lime
- ½ tsp salt (or to taste)
- Pinch of cayenne pepper
- 1 cup water
- ¼ cup tamari
- 2 tbsp brown sugar
- 2 tbsp honey
- 1 tsp sesame oil
- 1 tsp minced garlic
- ½ tsp grated ginger
- 2 tbsp corn starch
- ¼ cup water
- One 15 oz. can chickpeas, drained and rinsed
- 6-8 corn tortillas
- Lime wedges
-
Start by preparing the peach salsa. Add all ingredients to a bowl. Stir to combine. Adjust taste with more salt or lime juice, as desired. Refrigerate while preparing the teriyaki sauce.
-
In a medium saucepan, add the water, tamari, brown sugar, honey, sesame oil, ginger, and garlic. In a small bowl, whisk together the corn starch with ¼ of water. Whisk the corn starch slurry into the sauce. Bring the mixture up to a low boil and simmer for 5-6 minutes until thickened and sauce coats the back of a spoon.
-
Once the sauce has thickened, add the rinsed and drained chickpeas. Stir to fully coat the chickpeas in the sauce. Bring mixture back up to a low boil then take off the heat. Use a slotted spoon to transfer chickpeas to a bowl. Save the remaining teriyaki sauce in a glass jar for later use.
-
Heat corn tortillas either in an oven or over an open flame. To serve, add a few spoonfuls of teriyaki glazed chickpeas to a corn tortilla. Top with peach salsa. Serve tacos with a fresh lime wedge.
-
Separetely store leftover chickpeas and peach salsa in an airtight container for up to 5 days.
Substitutions
Brown sugar can be substituted with coconut sugar, honey can be substituted with maple syrup or agave, and tamari can be substituted with low-sodium soy sauce.
Storage
Store the teriyaki sauce in an airtight glass jar for up to 2 weeks. Separately store the glazed chickpeas and peach salsa for up to 5 days.
Christine just made these for guests and said they were fabulous. I look forward to trying them. I am SO impressed with your website!
Author
So happy to hear!