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teriyaki glazed chickpea tacos

Teriyaki Glazed Chickpea Tacos with Peach Salsa

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.

Course Main Course
Keyword 30-minute meals, peach salsa, teriyak-glazed chickpea tacos, vegan dinner recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 servings
Author Taavi Moore


Peach Salsa

  • 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

Teriyaki Chickpeas

  • 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


  1. 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. 

  2. 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. 

  3. 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. 

  4. 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. 

  5. Separetely store leftover chickpeas and peach salsa in an airtight container for up to 5 days. 

Recipe Notes


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.