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+ servings
5 from 3 votes

Vegan Orange Chickpeas

by: claire cary

With so many vegan chickpea recipes, these orange chickpeas are one of my favorites! They're packed with fresh orange flavor, ready in 15 minutes, and are perfect for meal prep.
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Prep: 5 mins
Cook: 10 mins
Total: 15 mins


  • 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 ½ 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!


When adding the cornstarch mixture, do so over low heat and pour it in slowly while whisking the sauce to ensure no goopy clumps form. If the heat is too high, the sauce will thicken too quickly and become goopy. If this does happen, no worries, just add the sauce to a blender and process until smooth before proceeding to the next step.
Serving: 1/6 of the recipe / Calories: 306kcal / Carbohydrates: 39g / Protein: 12.6g / Fat: 8g / Fiber: 10.4g / Sugar: 9.6g

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