Kung Pao Chickpeas
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vegan take on the classic Kung Pao dish, this stir-fry features chickpeas instead of meat, coated in a spicy, tangy sauce with peanuts and fresh herbs. The dish is hearty and satisfying with complex flavors from garlic, ginger, and red pepper flakes. Perfect as a quick weeknight dinner served over rice.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- Marinade:
- 2 Tbsp reduced-sodium soy sauce
- 2 Tbsp rice wine vinegar
- 1 lime (zested and juiced)
- 1 Tbsp agave or honey
- 1 Tbsp coconut oil (melted (or vegetable oil))
- 1 Tbsp cornstarch
- 14.5 oz can chickpeas (drained and rinsed well)
- Stir-Fry:
- 2 Tbsp coconut oil (or vegetable)
- 3 cloves garlic (minced)
- 1 inch section of fresh ginger (grated)
- 1/2 tsp crushed red pepper
- 1/2 cup peanuts
- 1 cup bottled kung pao sauce
- Garnish:
- Green onions (thinly sliced)
- Thai chili peppers (sliced)
- Peanuts
- Cilantro
- Red cabbage
- Sesame seeds
At a glance
PER SERVING · TIME 36M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 6m
- Sodium
- 1515mg
- Total sugar
- 23g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 803mg
- Calcium
- 143mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 1515MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.