General Tso’s Chick Peas (Vegan, Gluten-Free)

General Tso's Chickpeas650m

General Tso’s chickpeas is a delicious and healthy alternative to chicken or even tofu for those who are avoiding soy. The chickpeas absorbed the flavors of its marinade well, it is quick and easy to prepare. Its delicious served over steamed brown rice and steamed broccoli. I was inspired by this dish after I made a Jamaican jerked chickpeas, it was too spicy for posting and so I decided to further tweak the recipe. In the meantime, I decided to come up with other dishes. I had plenty of chickpeas, which had been dried, soaked, cooked and placed in freezer containers for later use.So I defrosted a container of chickpeas and decided to make different dishes. Some hummus, curry and of course I ended up with this flavorful dish. A definite winner recipe tastes just like Chinese take out!

General Tso's Chickpeas (Vegan,Gluten-Free)

Yield: 3 servings


  • 1 1/2 cups chickpeas cooked or 1-15 ounce (425g) can, drained, rinsed
  • 1 tablespoon Bragg’s liquid aminos or coconut aminos (soy-free)
  • 1 tablespoon lemon juice
  • 1 tablespoon tapioca starch
  • 1 tablespoon coconut oil
  • 2 cloves garlic, minced
  • 1 teaspoon freshly grated ginger
  • 2 spring onions, sliced (white parts, save green for garnish)

For the Sauce:

  • 1/4 cup (60ml) water
  • 2 tablespoons coconut palm sugar or sweetener of choice
  • 2 teaspoons Bragg’s liquid aminos or coconut aminos
  • 1 teaspoon sesame oil



In a medium bowl, add chickpeas, liquid aminos, lemon juice and tapioca starch. Set aside for 10 minutes to marinate.

Heat oil in a large skillet on medium heat, add garlic, ginger and spring onions. Cook for 1-2 minutes stirring constantly until fragrant. Add chickpeas and stir to coat. Mix sauce ingredients in a small bowl. Add to chickpeas and cook stirring gently until sauce thickens. Serve over steamed brown rice and garnish with spring onions.

Chef’s Tip: Bragg’s liquid aminos can be purchased online or in health food stores. For a soy-free alternative coconut aminos can be found here or online.

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General Tso's Chickpeas (Vegan, Gluten-Free)

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    • Michelle Blackwood

      Lol Lauren, did you use Bragg’s and coconut sugar. Those two alone will give it a dark color plus if you use dark roasted sesame oil.

      • I used braggs and sugar in the raw crystals

        I’m making it as I type and its tan again. I used coconut aminos this time.

        I wonder if it’s tan from using tahini instead of sesame oil.

        Still tastes great tho! Thank you :)

        • Michelle Blackwood

          Hello Lauren, from what you are saying you used sugar in the raw, it is much lighter than coconut sugar. This recipe doesn’t call for tahini though, so I’m not sure if you are referring to the correct recipe. I will have to make it again, I won’t change the photo though since it is the most popular recipe on my site. I took the photo years ago when I was learning photography and didn’t know half of what I now know. So it might have been taken under poor lighting conditions hence the darker results. I haven’t made this recipe in a super long time but I have all the ingredients so I will just have to remake it and send you the photos. I’m happy that it tastes great though, which I prefer to hear. Cheers!

  2. Made General Tso’s chickpeas tonight, only I added a bunch of stir-fried veggies to up the Vegetable content. The salty-sweet sauce is not the healthiest, but sure makes it delicious! Served over rice with a salad. Thanks for this recipe, it’s a keeper!

    • Michelle Blackwood

      I’m so happy you like the recipe, adding stir-fried veggies sound awesome! You could also steam the veggies to cut down on calories.


    Amazing recipe! Quick and easy, but extremely delicious! I didn’t have soy sauce, but really wanted to make this, so I made a mixture of alceto balsamico, olive oil and pinch of salt and sugar, also added a pinch of cayenne pepper. Still turned out amazing! Thank You for this awesome recipe! :-)

    • Michelle Blackwood

      Thank you Anna, for your feedback. I’m so glad the recipe turned out great with the variations!

  3. Becky Striepe

    Oh my gosh, this looks so good. One of my favorite take out dishes is General Tso’s Chicken from Green Sprout, a vegan Chinese place here in town.

    • Michelle Blackwood

      That’s wonderful Barbara, so excited that you can enjoy making fast food at home! Thanks for your feedback.

  4. Holly @ Woman Tribune

    What a great take on General Tso’s! And to think you can still indulge in those great General Tso’s flavors in a more wholesome way.

  5. Shaylee @ Data Nerds

    I’m not a vegetarian but I love making vegetarian meals most of the week! This is a great recipe to add to my collection!

  6. Yeah I have found another chickpea recipe to use. This is a really great as I’m wanting to cook more with legumes. Angela Milnes

  7. This is definitely up my alley, and honestly, the spicy version would have been a hit for me too. I love me some fire!

  8. Sounds like a delicious and healthy vegetable dish! I am sure my kids would love this! Thanks for sharing the recipe!

  9. I have heard so much about chick pease but I have never tried it. Note to self…take a second look at this


    This is absolutely looks delicious. I would love to try this on weekend. I hope my family would love this.

  10. wow awesome the taste that my teens love but so much better for them thanks for sharing I will be sharing as well

  11. It looks so appetizing! I love vegan food, but I love my meat too. This recipe is worth the try, definitely. Especially since chickpeas absorb flavor really well.

    • Michelle Blackwood

      JJ coconut aminos is only listed once in the marinade and the other time is in the sauce. I separated the marinade ingredients from the sauce to make it more obvious. Thanks

  12. Super yum. I added sriracha sauce to give thr recipe some spice. I also doubled the amount of sauce so we could serve it over broccoli. Will definitely make again. Thanks.

  13. This is perfect. I have fresh made garbanzo beans and some left over home mad General Tso sauce!!! I would have NEVER thought about making a dish out of the two. Awesome!!!

  14. I tried this recipe last night. I was missing some of the ingredients, but decided to just go ahead with it. I substituted where I could, but left some things out. My hopes weren’t too high, but how bad could it be? It was delicious! I can’t wait to try it again with all the correct ingredients – especially ginger. Thanks for the recipe – it’s one of my new favorites!

    Also, I have to say that Gen Tso’s Chicken was one of my favorite dishes, but when I gave up meat, it never crossed my mind that I’d get to have it again. Thank you! :) ;) :)

  15. I made this tonight eliminating the sesame oil to keep it low fat. Delicious! I doubled it and we have no leftovers. Thanks for the great recipe!

  16. judee@ Gluten Free A-Z Blog

    We have a vegetarian Chinese restaurant close by that makes a General Tso fake chicken using soy. It is so good, but I really don’t want to eat the soy. I can’t wait to try this recipe! thanks for sharing it.

  17. Emmanuel Smith- Health Culinary Specialist

    This recipe was awesome! Normally I taste my food before I serve it others, but I didn’t have enough time. I served it at a Healthy Living event and the people loved it. I quadruple the recipe, I always have to go above and beyond haha. I’m glad I did, because there was just enough left for me to eat some. Thanks Michelle!

  18. Kristen @ A Mind Full Mom

    I love using chickpeas as a source of protein and heartiness in a vegetarian dish. In fact, tomorrow I am posting a recipe using them as well. I love the idea of general tso dish! Great thinking!

  19. Alyssa @Simply Quinoa

    I was just thinking yesterday about how I was graving an international-inspired chick pea dish. Well, I think I’ve found it! Can’t wait to try this :)

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