Vegan Sweet & Sour Chickpeas
Serves: 4
  • ¼ cup maple syrup
  • 4 tbsp apple cider vinegar (or 2 tbsp apple cider vinegar and 2 tbsp rice vinegar)
  • 3 tbsp light soy sauce or tamari for a gluten free
  • ⅓ cup pineapple juice, orange juice or water
  • 2 tbsp tomato paste
  • 1 teaspoon garlic powder
  • pinch of cayenne pepper (extra if you want it spicy)
  • 2 15oz cans chickpeas, drained and rinsed
  • 1½ tsp tapioca starch or cornstarch + 3 tsp room-temp water
  • sesame seeds for garnish
  • Sides
  • Kale Salad Stirfy (see recipe below)
  • Basmati Rice
  1. In a medium size saucepan, add maple syrup, apple cider vinegar, soy sauce, pineapple juice and tomato paste. Heat sauce until bubbly. Add chickpeas and stir to coat, bring to a boil and then reduce heat to a low simmer.
  2. Cook for about 8-10 minutes.
  3. Mix tapioca starch and water in a small bowl. Add to the chickpea mixture. Continue stirring until sauce becomes thicker and sticky.
  4. Serve with any side dish you desire. I served mine with Basmati Rice and Stir fried Kale Salad.