With so many vegan chickpea recipes, this orange chickpea buddha bowl is one of my favorites! They’re packed with fresh orange flavor, ready in 15 minutes, and are perfect for meal prep. Sweet, tangy, and picky eater approved!
I’ve said this before, but I’m saying it again! I’m on a mission to make a chickpea dish out of all of the popular Chinese dishes. So far we have Sesame Chickpeas, General Tso’s Chickpeas, and now this Orange Chickpea buddha bowl, so what should be next?!
These easy recipes are perfect for a quick weeknight dinner because they are all so easy to make. Plus, they’re a great source of plant protein and there are (clearly!) so many ways to add flavor to chickpeas.
How to make this recipe
First, mince the garlic and add to a pan with 1 tbsp of oil. Let it saute for about 2-3 minutes or until it starts to brown slightly. Be sure to stir occasionally so it doesn’t burn.
Next, add in the fresh orange juice, tamari, rice vinegar, honey, ginger and hot sauce. In a separate bowl, whisk together the arrowroot powder and the water.
Add the arrowroot mixture to the orange juice mixture on low heat and whisk together to ensure no clumps form. Using low heat is important because if the heat is too high, the mixture will thicken too quickly and you may end up with a goopy sauce.
If this does happen, no worries, just transfer the mixture to a blender to smooth it out before proceeding to the next step.
Once the mixture starts to bubble, add in the chickpeas and stir to coat them nicely. Bring the mixture to a low boil to let the sauce get nice and thick. Avoid stirring too much as this will slow down the thickening process.
The sauce should be nice and thick within 5-10 minutes. If it’s not, whisk together another tablespoon of arrowroot and tablespoon of water and add it in.
A few notes
- The recipe calls for freshly squeezed orange juice because it will yield the best flavor. You can absolutely sub for regular orange juice, but you may want to add orange zest for extra flavor.
- The arrowroot starch/powder in the recipe is there to thicken the sauce. You can sub for tapioca or corn starch as well, but definitely don’t leave this out!
- Once prepared, these chickpeas will store in the fridge for 5 days. I have not tried freezing them, but I do think they would freeze just fine.
- I do not recommend leaving out the orange zest as it adds a really great orange flavor that orange juice just ins’t very good at (sorry OJ). I like this zester to grate it in while the sauce is thickening.
Looking for more easy weeknight meals? Try these!
Vegan Orange Chickpeas
- 2 cans chickpeas
- 1 cup freshly squeezed orange juice
- 2 cloves garlic (minced)
- 2 tsp fresh ginger, grated
- 1 tbsp olive oil
- 2 tbsp sweetener of choice (maple syrup, honey, brown sugar all work)
- 3 tbsp low sodium tamari or soy sauce
- 1 tbsp rice vinegar
- 1 1/2 tbsp cornstarch (can sub 2 tbsp arrowroot)
- 2 tbsp water
- 2 tsp hot sauce (or to taste)
- 2 tbsp orange zest
- Drain and rinse the chickpeas and set aside.
- Whisk the corn starch and water together and set aside.
- To a saute pan, add the mined garlic, ginger and olive oil.
- Saute for 2-3 minutes or until the garlic starts to brown.
- Add the orange juice, sweetener, tamari/soy sauce, hot sauce, rice vinegar and whisk together over low heat.
- Slowly add in the cornstarch mixture while whisking the sauce.
- It will start to bubble after about 30 seconds, let it simmer while whisking to let the sauce thicken, then stir in the chickpeas and orange zest and mix until the chickpeas are well coated. Continue to heat as the mixture thickens.
- Let simmer for 5-10 minutes to allow the sauce to thicken.
- Serve warm with rice, quinoa, and steamed veggies. Enjoy!