Teriyaki Chickpeas & Broccoli

This gluten free, vegan meal is super filling, high in protein and delicious!

Homemade Teriyaki Sauce

  • ⅓ cup low sodium gluten free soy sauce or tamari or liquid aminos
  • 3 tablespoons water
  • 2 tablespoons maple syrup
  • 2 tablespoon rice vinegar
  • 1 clove grated garlic
  • ½ teaspoon sriracha
  • ¼ teaspoon ground ginger
  • 1 teaspoon arrowroot starch or cornstarch whisked together with 1 teaspoon of water
  1. In a saucepan over medium-hight heat, whisk together all of the ingredients for the sauce except the teaspoon of arrowroot mixed with a teaspoon of water.
  2. Bring the sauce to a boil then whisk in the arrowroot-water slurry.
  3. Reduce the heat to medium and continue to whisk until the sauce thickens.

Chickpeas & Broccoli

  • 2 cups cooked basmati rice (or any kind of rice or riced cauliflower)
  • 2 teaspoons olive oil
  • 1/2 bunch scallions, diced
  • 2 cups broccoli florets
  • 3/4 cup chickpeas, drained and rinsed if using canned
  • Sesame seeds, for topping (optional)
  1. Heat olive oil in a medium skillet over medium-low heat. Stir in the scallions and cook until soft, 1 to 2 minutes.
  2. Add broccoli florets and let cook for a 1 minute.
  3. Add 3 tablespoons water to the pan, cover, and let broccoli steam until tender, 2 to 3 minutes (may be slightly longer depending on the size of your florets.)
  4. Remove the lid, stir in chickpeas and cook until chickpeas are warm.
  5. Add 1/4 cup of the teriyaki sauce and cook for 1 minute more.

Serve on a bed of rice.

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