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

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

General Tso's Chick Peas (Vegan, Gluten-Free) is a delicious and healthy alternative to general tso 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.

FOR THE FULL LIST OF  INGREDIENTS, SCROLL TO SEE THE RECIPE CARD AT THE END. BUT BEFORE YOU SCROLL CHECK IMPORTANT INFORMATION THAT IS INCLUDED IN THE BLURB.

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.

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

How To Make General Tso's Chick Peas (Vegan, Gluten-Free)

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 roasted fennel hummus, chickpea curry and of course I ended up with this flavorful dish. A definite winner recipe tastes just like Chinese takeout!
I basically marinated the drained chickpeas for 10 minutes. Sauteed garlic, spring onion, and ginger. Add chickpeas, sauce and cook until thickened. So quick and easy to prepare, so delicious served with brown rice.

 

If you use canned chickpeas, you can reserve a 1/4 cup of liquid to use instead of vegetable broth. Chickpeas are very versatile and you would be amazed by all the different recipes that are out there that used chickpeas.

The water that the chickpea cooks in is called aquafaba and I will be sharing recipes using it shortlyAquafaba can be used to make meringue, whipped cream, etc.

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

Try Some Of My Other Tasty Chickpea Dishes

If you make this recipe, snap a photo and hashtag #healthiersteps  — we love to see your recipes on InstagramFacebook & Twitter!

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Per portion
Energy:
321 kcal / 1342 kJ
Fat:
8 g
Protein:
15 g
Carbohydrate:
49 g

Ingredients

For: 4 Servings

Sauce

Preparation:
23 min
Cooking:
5 min
Ready in:
28 min

Instructions

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

  2. 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.

  3. Mix sauce ingredients in a small bowl. Add to chickpeas and cook stirring gently until sauce thickens. Turn off heat and stir in sesame oil. Serve over steamed brown rice and garnish with spring onions.

Notes

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.

I am so excited to start a new facebook group, sharing lots of delicious vegan recipes, health tips etc. from our members, please join us at Vegan Recipes With Love! If you tried this recipe, please comment below and let us know how you like it. Also, please follow us on Instagram!

General Tso's Chickpea

Please Leave a Comment and a Rating

Rating

105 Comments
  1. Sonig
    October 3, 2018

    4.01

    Delicious!!! Even my daughter who doesn’t love chickpeas loved it!! 👍

    • Michelle Blackwood
      October 3, 2018

      Thank you Sonig, I’m so happy you and your daughter enjoyed it.

  2. Sally Bishop
    July 14, 2018

    I am trying to cut down on the number of different ingredients I have to keep on hand. I guess I need a list of substitutes.

    Why tapioca flour and not some other flour? This is the only time I have it used in a recipe. If I am not trying to avoid corn would corn starch be as acceptable substitute?

    Why coconut sugar and not some other to add sweetness? I am not fond of coconut .

    • Michelle Blackwood
      July 14, 2018

      Hi, Sally I understand, you can use cornstarch instead of tapioca and cane sugar instead of coconut sugar. Tapioca flour is better for people who are avoiding corn due to allergies or it is mostly genetically modified. At one point I didn’t buy cornstarch because most of it was genetically modified but now non-genetically modified cornstarch is readily available here in the supermarkets. Coconut sugar doesn’t raise your blood sugar so it is better for diabetics and at one point I could easily purchase a 5-pound bag at my buyer’s club now it isn’t there so I now purchase organic cane sugar. Basically, my recipes are based on what I purchase and use in my home, I don’t go out of my way to buy ingredients because I rarely go to the supermarket. I live in a rural community of population of 1500, a food desert. I go once a week or more than likely every 2 weeks with my husband. So we buy in bulk.

  3. Kate
    June 26, 2018

    5.01

    Easy and delicious! Even my two year old loved it.

    • Michelle Blackwood
      June 27, 2018

      Thank you Kate, I’m happy you and your little one loved it.

  4. Laurie
    April 14, 2018

    5.01

    I tried this in the fall, loved it, then forgot about it. Making it again tonight! Btw, I substitute honey for the coconut sugar. Trying to avoid sugar and I found a little honey works nicely. Thanks for the great recipe!

  5. philly
    February 15, 2018

    5.01

    This is very nice.. taste great making it again tomorrow. Thanks

    • Michelle Blackwood
      February 16, 2018

      Thanks Philly for your feedback, so happy you enjoyed it.

  6. Plum Berry
    February 1, 2018

    Does the Coconut oil & the Coconut sugar add a coconut taste? The reason I ask is that I have ALL the ingredients EXCEPT those 2. Could I use regular sugar & oil & still get the same results? And maybe add some LITE canned coconut milk? Thank you.

    • Michelle Blackwood
      February 2, 2018

      Plum Berry, it does not give a coconut taste at all, substitute with any oil and sweetener you prefer. No coconut milk though.

  7. Kendra
    February 1, 2018

    5.01

    This was so delicious, easy to prepare!

  8. Suzy
    January 31, 2018

    Are you missing Ginger in the ingredient list? Found it in the instructions, but can’t see how much?

    • Michelle Blackwood
      January 31, 2018

      Thank you Suzy, just updated the recipe so I must have left it out, it’s 1 teaspoon grated. Let me do an edit.

  9. Barbara A.
    November 25, 2017

    The aroma while cooking draws you in, then tasting it seals the deal: this is definitely a delicious and nutritious topping for brown rice. Next time I prepare it, I’ll probably add some vegetables to add to the nutrition factor, though served according to the recipe with a big green salad made for a wonderful, quickly prepared meal.

    • Michelle Blackwood
      November 25, 2017

      Thank you, Barbara, for your lovely feedback, I’m so happy you enjoyed.

  10. Heather
    November 6, 2017

    Loved this recipe! So yummy and filling!
    Thank you!

    • Michelle Blackwood
      November 6, 2017

      Thank you for your feedback Heather, so happy you love it!

    • Barb
      November 9, 2017

      I can;t get Bragg’s liquid aminos can I use anything else I live in Canada

      • Michelle Blackwood
        November 9, 2017

        Barb, you can use soy sauce.

  11. Tried & Tested: General Tso’s Chickpeas
    October 26, 2017

    […] I absolutely love Asian food! Chinese take out is the best, but it’s incredibly hard to find vegan take-out food! I found this recipe for a chickpea version of the General Tso’s *insert lame meat here*. If you’d like to try it out for yourself the recipe is from Healthier Steps! […]

  12. https://www.youtube.com/
    October 19, 2017

    I have been absent for some time, but now I remember why I used to love this website.
    Thank you, I’ll try and check back more often.

  13. Shelly
    August 26, 2017

    Can you recommend a substitute for the tapioca starch? I assume it’s used to thicken the sauce? Thanks!

    • Michelle Blackwood
      August 26, 2017

      Cornstarch is fine Shelly!

  14. Lauren
    February 26, 2017

    How did you get the meal to look red? Mines tan lol

    • Michelle Blackwood
      February 26, 2017

      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.

      • Lauren
        March 7, 2017

        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
          March 7, 2017

          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!

  15. Anne Lukin
    February 25, 2017

    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
      February 25, 2017

      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.

  16. Anna
    July 15, 2016

    5.01

    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
      July 17, 2016

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

  17. Becky Striepe
    June 7, 2016

    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.

  18. Barbara
    March 28, 2016

    5.01

    Tried this for dinner tonight. I can honestly say I will not get fast food again. This is amazing!

    • Michelle Blackwood
      March 28, 2016

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

  19. Anosa
    February 3, 2016

    I have not had chick peas for a while now need to grab some on my weekly shop ad try this recipe out

  20. Holly @ Woman Tribune
    February 3, 2016

    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.

  21. Patranila
    January 31, 2016

    I don’t think I’ve eaten chick peas in a long time. Looks good though.

  22. Amy Jones
    January 30, 2016

    5.01

    This recipe looks super delicious. Love that it’s vegan and gluten free.

  23. Shannon Gurnee
    January 30, 2016

    This looks and sounds like an amazing recipe! I want to try making this some time!

  24. melandria romero
    January 30, 2016

    4.01

    your picture is tempting and making me wish to eat this.

  25. Shaylee @ Data Nerds
    January 29, 2016

    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!

  26. Rosey
    January 29, 2016

    Chick peas make me happy. I like to find recipe suggestions for using them.

  27. Ana
    January 28, 2016

    5.01

    This looks incredibly yummy + vegan and GF, can it get any better!?

  28. OurFamilyWorld
    January 28, 2016

    My oh my, that looks amazing. I can’t wait to make this for my family.

  29. Angela
    January 28, 2016

    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

  30. Ayesha
    January 28, 2016

    Sounds delish! Yum :) Now I’m craving ha-ha
    Thanks for sharing!

  31. Ayesha
    January 28, 2016

    Yum yum! This one is awesome :)

  32. Liz Mays
    January 28, 2016

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

  33. Maddie
    January 28, 2016

    Looks yummy! Great use of chickpeas.

  34. Eileen
    January 28, 2016

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

  35. Lexie Lane
    January 28, 2016

    Great recipe and looks rich and delicious. Will try this later.

  36. Mardene Carr
    January 28, 2016

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

  37. nicole escat
    January 28, 2016

    5.01

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

  38. michelle
    January 28, 2016

    i really like chick peas so i bet i would love this

  39. Ana De- Jesus
    January 28, 2016

    I love chickpeas as well especially chickpea curry. This looks so tasty!

  40. angie
    January 27, 2016

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

  41. Jennifer Rollins
    January 27, 2016

    5.01

    This looks delish, I can’t wait to try it!

  42. Elizabeth O.
    January 27, 2016

    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.

  43. Amber
    January 27, 2016

    I can’t say I’ve ever tried Chickpeas. I’ll have to look into it. The dish looks delicious.

  44. Eugenia
    January 27, 2016

    Really like your recipe! Looks delicious :-)

  45. Robin Rue (@massholemommy)
    January 27, 2016

    We love homemade chinese food. I need to make this :)

  46. Terese
    January 7, 2016

    Wow, this was amazing! The sauce was to die for – I can see using it in other stir-fry type recipes!

    • Michelle Blackwood
      January 7, 2016

      Awesome Terese, so happy you enjoyed it. Stir-fry veggies sounds yum!

  47. JJ
    December 22, 2015

    Coconut Aminos is listed twice in marinade. Can you please clarify correct amount?

    • Michelle Blackwood
      December 29, 2015

      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

  48. Natasha
    December 8, 2015

    I made this today, it was delicious.

    • Michelle Blackwood
      December 8, 2015

      Awesome, I’m so happy you enjoyed Natasha!

  49. Becky
    December 7, 2015

    Added some rice wine vinegar, orange peel, and some veggies- thank you for the recipe!

    • Michelle Blackwood
      December 7, 2015

      You are welcome Becky, hope you enjoyed!

  50. Saiju
    December 2, 2015

    I am on Isagenix and I can’t have tapioca/corn starch – is there another alternative?

    Thanks!

    • Michelle Blackwood
      December 2, 2015

      I’m not sure but how about kudzu root or arrowroot to use as thickeners.

  51. Sara @ Life's Little Sweets
    December 2, 2015

    Such a great idea! Pinned!

  52. Lindsay
    November 22, 2015

    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.

    • Michelle Blackwood
      November 22, 2015

      Love the spicy kick from the sriracha sauce, so happy you enjoyed it with broccoli!

  53. Hil
    November 19, 2015

    Looks amazing. Never used the amnios (or whatever lol) but maybe I should try getting it.

  54. Tiffany
    September 30, 2015

    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!!!

  55. Platter Talk
    August 31, 2015

    We love General Tso’s, GF? Even better!! Great recipe.

  56. Karyn
    August 20, 2015

    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! :) ;) :)

    • Michelle Blackwood
      August 23, 2015

      I’m happy you were able to make the recipe your own and still enjoy it!

  57. Cindy
    August 1, 2015

    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!

  58. Wendy
    July 20, 2015

    Hoping to make this tonight!! Can’t wait!!

    • Michelle Blackwood
      July 20, 2015

      That’s great Wendy, hope you enjoy!

  59. Christa
    June 9, 2015

    This was so delicious. I think I am in love!!!

    • Michelle Blackwood
      June 9, 2015

      I’m so happy Christa :)

  60. judee@ Gluten Free A-Z Blog
    June 5, 2015

    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.

  61. Emmanuel Smith- Health Culinary Specialist
    April 20, 2015

    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!

  62. b. johnsa
    April 8, 2015

    It is hard to find the aminos in the stores.

    • Michelle Blackwood
      April 8, 2015

      Hello B. Johnsa, it can be purchased on Amazon instead.

  63. Amy Stephenson
    April 3, 2015

    Tapioca starch, what is that? Any substitutes?

    • Michelle Blackwood
      April 3, 2015

      Tapioca starch is the starch from tapioca, manioc or cassava root. You can substitute with cornstarch or arrowroot.

    • Michelle Blackwood
      April 8, 2015

      You are welcome Catherine!

  64. Catherine
    March 27, 2015

    Dear Michelle, What a marvelous idea…very creative and delicious. My family loves general tsos…a must try. xo

    Catherine
    http://www.LivingtheGourmet.com

  65. Michelle Blackwood
    February 5, 2015

    Thanks Blessing, its so delicious!

  66. Michelle Blackwood
    February 5, 2015

    Yes it is an excellent alternative Heather!

  67. Michelle Blackwood
    February 5, 2015

    Thank Kristen, I will be checking on your dish. Thanks for stopping by!

  68. Michelle Blackwood
    February 5, 2015

    Thanks Kristy, hope you enjoy this recipe!

  69. Michelle Blackwood
    February 5, 2015

    Can’t wait to see your finish dish Alyssa. Hope this recipe helps!

  70. Michelle Blackwood
    February 5, 2015

    Marye, I also love chickpeas and love to use them to create many dishes!

  71. Blessing
    February 3, 2015

    I love Chick Peas and adding it to this meal is just a perfect combination.
    Looks palatable and healthy.
    http://www.globalfoodbook.com

  72. heather
    February 3, 2015

    this sounds like a delicious alternative to a meat filled dish, and we certainly love our chickpeas.

  73. Kristen @ A Mind Full Mom
    February 3, 2015

    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!

  74. kristy @ the wicked noodle
    February 3, 2015

    What a fantastic use of chickpeas! LOVE this and am definitely putting it on our menu.

  75. Alyssa @Simply Quinoa
    February 3, 2015

    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 :)

  76. marye
    February 3, 2015

    I love chickpeas in almost anything. Using them like this is brilliant!