Kung Pao Chickpeas @ The Chunky Chef

Photo by The Chunky Chef


Kung Pao Chickpeas

Amanda @ The Chunky Chef



  • 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
  • 1 (14.5 ounce) can chickpeas, drained and rinsed well


  • 2 Tbsp coconut oil (or vegetable)
  • 3 garlic cloves, minced
  • 1 (1 inch) section of fresh ginger, grated
  • ½ tsp crushed red pepper
  • ½ cup peanuts
  • 1 cup bottled kung pao sauce


  • Green onions, thinly sliced
  • Thai chili peppers, sliced
  • Peanuts
  • Cilantro
  • Red cabbage
  • Sesame seeds


  1. Combine all the ingredients for the marinade in a bowl. Add the chickpeas to the marinade, and stir. Cover and marinate for at least 30 minutes.
  2. In a large skillet or wok over medium heat, add the coconut oil, the marinated chickpeas and the remaining stir fry ingredients.
  3. Sauté for about 6 to 10 minutes, until the chickpeas have caramelized to your liking.
  4. Serve over rice and garnish as desired.

Please see source website for additional pictures and detailed instructions – The Chunky Chef

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