Teriyaki Chickpea Rice Bowl
on Apr 08, 2022, Updated Oct 26, 2026
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You will love this delicious vegan teriyaki chickpea rice bowl featuring saucy teriyaki chickpeas over rice and stir fried vegetables, topped with ginger peanut sauce. Ready in 30 minutes!
Why You’ll Love this Teriyaki Chickpea Bowl
- It’s so flavourful, saucy and satisfying!
- It’s easy to make in just a few simple steps in 30 minutes.
- It’s a nutritious plant-based meal.
- It makes a great option for meal prep. It stores well and tastes great the next day.
- The teriyaki chickpeas can be made on their own and used in different bowls and salads or just enjoyed as a side dish or with rice.
- You can use the teriyaki sauce for other stir fries, tofu, bowls and rice.
Ingredients You’ll Need
Below is a quick overview of what you’ll need to make the recipe and any substitutions you can make. Use the recipe card with the full list of ingredients and measurements at the bottom of the post when you’re ready to make the recipe.
- Rice: You can use white rice, brown rice, quinoa or even noodles or cauliflower rice.
- Tamari: You can use tamari or low-sodium soy sauce. If you need the recipe to be gluten-free, be sure to use tamari.
- Maple Syrup: I like maple syrup best for the teriyaki and ginger peanut sauce but you could also use agave syrup.
- Rice Vinegar: You can use seasoned or unseasoned rice vinegar.
- Mirin: Mirin is fairly easy to find in well-stocked grocery stores or in Asian specialty stores. You can also buy it online. I think it makes a big difference in recipes with Asian flavours. A bottle will last a long time and can be used in many different marinades and sauces so I’d suggest grabbing a bottle if you can!
- Cornstarch: Arrowroot starch would also work here.
- Peanut Butter: Use natural peanut butter or swap it for almond butter for a peanut-free recipe or sunflower seed butter for a nut-free recipe.
- Sesame Oil: Adds flavour to the sauce and works well for the stir fry. If you want the recipe to be oil-free, you can omit it from both and use water for cooking.
- Vegetables: The recipe calls for snap peas, carrot and bell pepper but other vegetables that work well are broccoli, onion and mushroom.
How to Make Teriyaki Chickpea Rice Bowls
Before You Start: If you need rice for serving, start cooking that first. You can use any kind of rice you enjoy. I’d suggest about 3/4-1 cup cooked rice per bowl.
Step 1: Start by preparing the teriyaki sauce and cornstarch slurry. Mix those well and set aside for now. You can also chop up all your veggies: cut the carrots into matchsticks, chop the bell pepper and prepare the snap peas.
Step 3: Add all of the sauce ingredients to a mini food processor or blender and mix until smooth. Start with 2 tbsp of water then add more 1 tbsp at a time until you reach your desired consistency – you should be able to pour/drizzle it but it should still be somewhat thick and creamy.
Note: If you don’t have a blender, you can mix it in a bowl with a whisk, though there will be little pieces of garlic and ginger, unless you substitute ground garlic and ginger. Consider doubling the sauce recipe and using the extra for rice, stir fry, tofu, veggies, etc.
Step 4: Heat the sesame oil and water in a wok or skillet over medium heat and then add the chopped veggies and cover. Cook for 4 minutes, then remove the lid and cook another 2-3 minutes until the veggies are tender but still bright and crisp.
Remove the veggies from the pan, sprinkle with sesame seeds and set aside.
Note: You can make the veggies first then use the same pan for the teriyaki chickpeas or, you can make both at the same time in different pans. It’s up to you! I made the veggies first then cooked the chickpeas after in the same pan, in order to save cleaning an extra dish.
Step 5: There should be enough oil left in the pan after cooking the veggies that you don’t need more cooking liquid but if you do, add 1-2 tsp sesame oil or a splash of water.
Add the chickpeas and cook for 2-3 minutes, stirring often. Add the teriyaki sauce and stir to combine. Give the cornstarch slurry a good stir then pour it into the pan.
Cook, stirring often, until the teriyaki sauce thickens, this should just take a few minutes. Stir in the green onions.
Step 5: Divide the rice between bowls, then top with a scoop of stir fried vegetables, teriyaki chickpeas and a drizzle of peanut sauce. Finish the bowls with a spinkle of sesame seeds and thinly sliced scallions, if desired. Sriracha optional!
Expert Tips
- Don’t want to make the whole recipe? The teriyaki chickpeas are super easy to make and excellent on their own or added to any bowl, salad or just with rice to soak up all the yummy sauce.
- To make teriyaki tofu, fry the tofu according to this recipe for sweet and sour tofu, then add the sauce and slurry and stir until thickened.
- To make a teriyaki stir fry, stir fry your veggies until tender then add the sauce and stir until thickened.
- To just make the sauce, heat in a small sauce pan until thick and sticky. This can be used as a dip or drizzled over rice.
- You can mix and match the amount of carrot, snap pea and bell pepper or try other veggies like broccoli, zucchini or mushroom. I recommend keeping it to 3-4 different vegetables, whichever you choose.
How to Store
- If making in advance, I recommending storing the peanut sauce separately until just before serving. You don’t have to do this but I find if you add it before storing, it just gets soaked up and you can’t really taste it.
- Assembled bowls will store in the fridge for up to 4 days.
- Reheat leftover bowls in the microwave until heated through. You could also dump everything in a pan and stir fry to reheat if you don’t have a microwave.
If you make this recipe, please consider leaving a comment and a ⭐⭐⭐⭐⭐ rating in the comment section below. It helps others who are thinking of making the recipe, and I love to hear from you. Thanks for trying my recipes! – Deryn
Teriyaki Chickpea Rice Bowl
Ingredients
Teriyaki Chickpeas
- ¼ cup tamari, 60 mL
- ¼ cup maple syrup, 60 mL
- 1 tbsp rice wine vinegar, 15 mL
- 1 tbsp mirin, 15 mL
- 1 tsp fresh ginger, grated
- 2 cloves garlic, grated
- ¼ cup water, 60 mL
- 2 tsp cornstarch
- 1 540 mL can chickpeas, drained and rinsed (approx. 2.5 cups)
- 1/3 cup green onions, thinly sliced
Ginger Peanut Sauce
- 1/4 cup all-natural peanut butter, 60 g
- 1 tbsp tamari, 15 mL
- 2 tsp fresh ginger, grated
- 1 clove garlic, grated
- 1 tbsp rice vinegar, 15 mL
- 2 tsp sesame oil, 10 mL
- 1 tbsp maple syrup, 15 mL
- 1 tsp sambal oelek or chili garlic paste, optional, for heat (5 mL)
- 2-5 tbsp warm water
- pinch of salt, if needed (omit if using salted peanut butter)
For the Vegetables & Bowls
- 2 tsp sesame oil
- 2 cups snap peas, 227 g
- 2 carrot, peeled, then cut into matchsticks (300 g)
- 1 red bell pepper, thinly sliced (140 g)
- 1 tsp sesame seeds
- 3 cups cooked rice
- thinly sliced green onions, for topping
- sesame seeds, for topping
Instructions
- If you don't have cooked rice on hand, start cooking your choice of rice now according to package instructions. Recommended to use 1/2-1 cup cooked rice per bowl but you can adjust that to your preference/nutritional needs.
- In a small bowl, combine tamari, maple syrup, vinegar, mirin, ginger and garlic.
- In another small bowl, whisk together the water and cornstarch.
- Use a small blender or mini food processor to blend all of the ingredients until smooth, or combine in a bowl and whisk until smooth. Start with 2 tbsp water and slowly add more until you reach your desired consistency. It should be thick and creamy but pourable.
- In a large wok or skillet, heat 2 tsp sesame oil and 2 tbsp water over medium heat. When the pan is hot, add the carrots, snap peas and peppers. Season with salt and pepper. Cover and cook for 4 min. Uncover and cook for another 2-3 min, stirring occasionally, until tender-crisp.
- In the same pan, heat 2 tsp oil over medium-high heat (you may not need extra oil after cooking the veggies). Add the chickpeas. Cook for 2-3 min, stirring occasionally until golden-brown. Add the teriyaki sauce and mix well to coat the chickpeas.
- Stir the cornstarch slurry then add it to the pan. Cook for 3-4 min, stirring often, until thickened. Stir in green onions.
- Divide rice between bowls. Top with the veggies and chickpeas. Drizzle ginger-peanut sauce over top. Sprinkle with sesame seeds and green onions.
This is amazing, like something from a restaurant. I used a bag of frozen stir fry veggies since I had some to use up. At the end I mixed the chickpeas and veg together for ease of service at the table.
This was amazing! I used almond butter due to a food allergy and added the sambal oelek. Next time, I’ll probably double the chickpeas and put half in the freezer for another time. Make this recipe! You won’t regret it!
Thanks so much, Katie! I haven’t tried freezing the chickpeas, let me know how it goes!
Absolutely delicious! Definitely keeping this one in regular rotation. I added broccoli florets as Whole Foods was out of snap peas. Worked wonderfully.
Delicious! I used broccoli instead of snap peas and it turned out awesome. Looking forward to having this again.
Flavours were amazing. Took some time to prep but it was worth it! Will definitely make this again.
Thanks, Heather! Definitely a bit of prep work for this one, pretty quick once you get cooking though! Thanks for trying it and the review.
Delicious!! This was a simple weeknight meal and will definitely be made again. Yummy! Thanks for sharing!
Super easy to make and oh so tasty. Even the fussy people in my house ate it. Will make again.
This was delicious! Definitely go the extra step and make the peanut sauce. Once everything is prepped, it comes together quickly. Thank you!
Thanks Melissa! Glad you enjoyed!
This was amazing! My whole family loved it. Will definitely be making this again.
Awesome! So glad you loved it.
This looks delicious but I know I don’t have the time to make everything from scratch. If I use store bought teriyaki how much do you suggest I use?
You can just kind of wing it depending on how saucy you want the chickpeas but I’d say like 1/2 cup or less.