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.
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.
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.
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.