Ingredients
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1 15-oz can Chickpeas
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1⁄4 cup Teriyaki Sauce
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1 tbsp Szechuan Sauce
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1 tbsp raw Sugar
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2 cup cooked Brown Rice
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Pineapple
Directions
This is my vegan spin on Hawaiian barbecue. In Hawaii, meats are commonly marinated in teriyaki sauce before grilling and, lucky for us, the salty and spicy teriyaki also goes perfectly with the nutty flavor of chickpeas. Plus the fresh sweetness of the pineapple salsa adds another dimension you just can’t beat.
Steps
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1
Done
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Combine chickpeas, teriyaki sauce, Szechuan sauce, and sugar in a large frying pan. |
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2
Done
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Allow to marinate for at least 5 minutes. |
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3
Done
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Cook over medium heat, stirring regularly, until most of the liquid has absorbed, about 10 minutes. |
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4
Done
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Spoon over cooked rice and top with salsa. (For a lighter dish, you can substitute cooked greens, such as steamed kale, for the rice.) |
