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Sweet & Sour Glazed Chickpeas with Mango Salsa

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.

Course Main Course
Keyword mango salsa, plant-based, sweet and sour glazed chickpeas, vegan dinner recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings
Author Taavi Moore

Ingredients

Sweet & Sour Glazed Chickpeas

  • 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

Mango Salsa

  • 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

Instructions

  1. 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. 

  2. To prepare the mango salsa, combine all salsa ingredients in a bowl. Season with salt and pepper as desired.

  3. Serve chickpeas over brown rice and top with mango salsa. Garnish with a lime wedge and flaky sea salt