These General Tso Chickpeas offer an incredible, satisfying meatless meal packed with vibrant vegetables like carrots, broccoli, snow peas, and a sweet bell pepper, all infused with an array of aromatic spices. The signature spicy and tangy sauce generously coats every chickpea and vegetable, coming together in mere minutes to deliver an explosion of authentic flavor. Serve these General Tso Chickpeas over fluffy rice or nutrient-rich cauliflower rice for a naturally low-carb and high-protein dining experience.

For those who love incorporating chickpeas into their meals, prepare to be delighted. If you enjoy this recipe, be sure to explore other chickpea-centric dishes such as Vegetarian Tikka Masala, Chickpea Curry, or a refreshing Chickpea Salad.

General Tso Chickpeas: A Modern Vegetarian Take on a Classic

General Tso chicken has long been a beloved takeout staple, celebrated for its irresistible sweet, savory, and spicy notes. However, preparing it at home can often be a time-consuming endeavor, involving multiple steps of marinating, frying, and sauce preparation. Today, we’re thrilled to introduce a groundbreaking, simplified, and incredibly nutritious alternative: General Tso Chickpeas. This meatless marvel comes together in just 30 minutes, proving that you don’t need meat to achieve that iconic General Tso flavor profile.

By swapping chicken for chickpeas, we’re not only streamlining the cooking process but also significantly boosting the nutritional value of your meal. Chickpeas are celebrated for their impressive plant-based protein content and dietary fiber, making this dish exceptionally satiating. Just one ounce of chickpeas provides approximately 3 grams of protein, a comparable amount to other popular legumes like lentils and black beans. The combination of these protein-rich chickpeas and a medley of fresh, crisp vegetables ensures a meal that is both incredibly filling and satisfying, effectively curbing those General Tso cravings without the heavy feeling.

Is General Tso Spicy? Customizing the Heat for Your Palate

The original General Tso chicken is renowned for its characteristic spicy kick, and our chickpea rendition proudly carries on that tradition. However, one of the best aspects of preparing this dish at home is the complete control you have over its spice level. Whether you prefer a gentle warmth or a fiery blaze, adjusting the heat is straightforward. It’s worth noting that while reducing the spice can make the dish more approachable for some, it might slightly alter the complexity of the flavor profile, as the heat is an integral part of what makes General Tso so distinct.

For the essential spice component in our General Tso Chickpeas, we rely on chili garlic sauce. This potent ingredient packs a punch, so a little goes a long way. If you’re cautious about the dish being overly spicy, we strongly recommend starting with a smaller amount. You can always taste as you go and add more chili garlic sauce to ramp up both the heat and depth of flavor to your desired intensity. If, however, you find that your General Tso Chickpeas have become a bit too spicy for your liking, a simple solution is to balance the flavors by incorporating a bit of extra brown sugar. Its sweetness effectively mellows the heat, creating a more harmonious taste.

The Heart of the Dish: What is General Tso Sauce Made Of?

The magical transformation of simple ingredients into an extraordinary meal lies primarily in the sauce. This sweet, savory, and spicy concoction is the soul of our General Tso Chickpeas. Here’s a breakdown of the key components and their roles:

• Cornstarch: An indispensable thickener, cornstarch is crucial for achieving the perfect consistency. It ensures the sauce beautifully clings to the chickpeas and vegetables, creating that desirable glossy, restaurant-quality coating.
• Chicken Stock: Serving as the liquid base, a good quality chicken stock provides a rich, savory foundation for the sauce. We highly recommend a robustly flavored stock like Swanson® for maximum depth. For a fully vegan version of this recipe, simply substitute with a high-quality vegetable broth. If using a low-sodium stock, you may need to adjust the seasoning with a small pinch of salt.
• Soy Sauce: This provides the essential umami and salty notes that are characteristic of Asian cuisine. It’s important to use regular soy sauce, not a light or low-sodium variety, to ensure the full flavor impact. If you’re managing sodium intake, you can opt for low-sodium soy sauce and adjust to taste.
• Hoisin Sauce: Often referred to as Chinese barbecue sauce, hoisin sauce is a thick, fragrant, and deeply flavorful condiment. Its unique blend of sweet and salty notes forms the core flavor profile, making it absolutely indispensable for these General Tso Chickpeas.
• Rice Vinegar: Also known as rice wine vinegar (they are interchangeable), this ingredient introduces a crucial tanginess to the sauce. It provides a bright, acidic counterpoint to the sweetness and richness, balancing the overall flavor.
• Toasted Sesame Oil: With its distinct, nutty, and intensely aromatic profile, toasted sesame oil is a powerful flavor enhancer. A little goes a long way. We incorporate some into the sauce for a foundational toasted flavor and then add a final drizzle as a finishing oil, which elevates the aroma and adds a delightful nutty essence just before serving.
• Chili Paste/Chili Garlic Sauce: This is where the signature heat of General Tso comes from. We specifically use a readily available chili garlic sauce that delivers a significant amount of spice and flavor. Remember to adjust the quantity to suit your personal heat preference, as even a small amount can make a big difference.
• Brown Sugar: Essential for balancing the heat and acidity, brown sugar provides a caramel-like sweetness. It rounds out the sauce, preventing it from being overwhelmingly spicy or tangy. Feel free to experiment with the amount—less sugar will result in a spicier dish, while more will yield a sweeter, milder flavor.

Shortcut & Prep Recommendations: Making It Even Easier

Life can get busy, and sometimes, even a 30-minute meal benefits from a few time-saving shortcuts. These recommendations are designed to get your General Tso Chickpeas on the table even faster without compromising on flavor:

• Pre-cut Carrots: Opt for pre-shredded or matchstick carrots found in the produce section. This eliminates the need for peeling and slicing, saving precious minutes. If using matchstick carrots, add them to the pan at the same time you introduce the sauce.
• Pre-chopped Broccoli: Many grocery stores offer pre-cut broccoli florets. While you might still need to break down larger pieces, it significantly reduces prep time compared to chopping a whole head of broccoli.
• Jarred Aromatics: Don’t hesitate to use jarred minced garlic or ginger paste. These convenient options offer excellent flavor without the hassle of mincing fresh ingredients.
• Advance Sauce Preparation: The sauce can be whisked together and stored in an airtight container in the refrigerator for up to 3-4 days. When you’re ready to cook, simply give it a quick shake or whisk before adding it to your General Tso Chickpeas.

Essential Tips for Perfect General Tso Chickpeas Every Time

Achieving a restaurant-quality General Tso Chickpeas dish is simple with a few key considerations:

• Taste and Adjust Seasoning: This is perhaps the most important tip. The exact sodium content of your soy sauce and chicken stock can vary. After the sauce has thickened and coated the ingredients, always taste the dish. You might find it perfectly seasoned, or it may benefit from a small pinch of additional salt to truly make the flavors pop. We often find that using regular soy sauce and regular chicken stock results in a perfectly balanced seasoning.
• Mise en Place is Your Friend: This dish cooks very quickly once you start. To avoid a frantic cooking experience, have all your vegetables chopped, aromatics minced, chickpeas drained, and the sauce whisked and ready to go before you even turn on the heat. This “prep ahead” approach ensures a smooth and enjoyable cooking process.
• Mastering Sauce Thickness: The hallmark of great General Tso is a sauce that’s perfectly thickened and coats everything beautifully. You’ll know the sauce is ready and the dish is finished cooking when you can drag a wooden spoon across the bottom of your pan, and it leaves a clear, visible track. Cook times can vary slightly depending on the type of pan you use—for instance, nonstick skillets may heat a little slower and require a few extra minutes compared to a cast iron skillet. The key is to watch for that distinct thickening rather than adhering strictly to a timer.

More Flavorful & Veggie-Filled Recipes to Explore

If you’re looking for more delicious and healthy plant-forward meals, you’re in the right place. Dive into these other fantastic recipes that celebrate the goodness of vegetables:

• Vegetarian Enchiladas with black beans and corn for a hearty, satisfying dish.
• Caprese Quinoa Salad tossed in a vibrant balsamic vinaigrette for a fresh and light meal.
• Carrot Soup, a comforting and subtly sweet soup topped with crunchy pumpkin seeds.
• Buddha Bowl, a nutrient-packed bowl featuring a homemade kale pesto.
• Vegetarian Tacos, bursting with fresh flavors and finished with a zesty cilantro sauce.

General Tso Chickpeas

By
Chelsea Lords

General Tso Chickpeas offer a flavor-packed meatless meal! Tossed in a spicy, tangy sauce with carrots, broccoli, snow peas, and bell peppers, they’re perfect over rice or cauliflower rice for a quick, protein-rich dinner.

Prep Time:
20 minutes

Cook Time:
10 minutes

Total Time:
30 minutes

Servings:
4 servings

Equipment

• Large skillet or wok

Ingredients

Sauce

• 1 tablespoon cornstarch
• 3/4 cup chicken stock or broth (Swanson recommended, or vegetable broth for vegan)
• 3 tablespoons soy sauce (regular, not lite)
• 1-1/2 tablespoons hoisin sauce
• 1-1/2 tablespoons rice vinegar
• 2 teaspoons toasted sesame oil (divided)
• 2 teaspoons chili paste (see note 1 for recommended brand and spice level)
• 1/4 cup light brown sugar (very lightly packed)

Veggies/Chickpeas

• 2 tablespoons olive oil
• 1 cup thinly sliced red onion
• 3/4 cup thinly sliced carrots (sliced on the diagonal, approximately 2 large carrots)
• 1 cup snow peas
• 2 cups chopped broccoli florets
• 1 cup thinly sliced red bell pepper
• 1 tablespoon minced ginger
• 1 tablespoon finely chopped garlic
• 2 (15.5-ounce) cans chickpeas (drained and rinsed thoroughly)
• Toasted sesame seeds (or plain, optional, for garnish)
• Thinly sliced green onions (optional, for garnish)
• Cooked rice (basmati, jasmine, or brown) or cauliflower rice, for serving (optional, see note 2 for basmati rice cooking method)

Instructions

1. In a mason jar or small bowl, whisk together the cornstarch with a few tablespoons of chicken stock until completely smooth. Once lump-free, add the remaining chicken stock and whisk again. Now, incorporate all the remaining sauce ingredients, making sure to add only 1 teaspoon of toasted sesame oil at this stage (reserve the remaining teaspoon for later). Whisk thoroughly until the sauce is well combined and smooth, then set aside.
2. Prepare your vegetables: thinly slice the red onion. Peel the carrots and slice them thinly on the diagonal—thin slices are key for quick and even cooking. Chop the broccoli into small, bite-sized florets. Thinly slice the red bell pepper, cutting longer slices in half if desired. Ensure all vegetables are cut into relatively thin, small pieces so they cook through efficiently during the stir-fry. Finally, mince your fresh ginger and garlic, and thoroughly drain and rinse the canned chickpeas.
3. Heat the olive oil in a very large skillet or wok over medium-high heat. Add the sliced red onion and cook, stirring constantly, for 2-3 minutes until it begins to soften and become fragrant. Next, add the prepared carrots, snow peas, broccoli, and red bell pepper to the skillet. Continue to stir-fry constantly for another 2-3 minutes, aiming for crisp-tender vegetables. Now, add the drained chickpeas and sauté for 1 more minute, stirring continuously. Incorporate the minced ginger and garlic, cooking for an additional minute until aromatic. Give your prepared sauce a final quick whisk with a fork, then pour it into the skillet. Bring the mixture to a gentle simmer, stirring continuously for 2-3 minutes, or until the sauce has thickened nicely and coats all the chickpeas and vegetables. The vegetables should remain crisp-tender, not soggy or overly soft—you want them to retain a slight bite! (See note 3 for sauce thickening cues.)
4. Remove the pan from the heat. Garnish generously with thinly sliced green onions and toasted sesame seeds, if using. Drizzle the reserved 1 teaspoon of toasted sesame oil over the dish for an extra layer of nutty aroma. Give it a quick taste and add a tiny pinch of salt if you feel the flavors need to be brightened further. Serve immediately and enjoy hot over cooked rice, cauliflower rice, or simply on its own!

Recipe Notes

Note 1: For chili paste, a widely available chili garlic sauce (like Huy Fong brand) works perfectly. Be aware that it is quite spicy, so a small amount goes a long way. If you’re sensitive to heat, start with less and add more to your preference. This ingredient is crucial for the authentic General Tso flavor, so don’t omit it entirely.

Note 2: For perfect basmati rice:

• Measure your desired amount of basmati rice.
• Rinse the rice thoroughly in a fine-mesh sieve under cold running water until the water runs clear. This removes excess starch, resulting in fluffier rice.
• Place the rinsed rice in a bowl and cover it with fresh water. Allow it to soak for about 5-10 minutes.
• While the rice is soaking, fill a large pot with water and bring it to a rolling boil over high heat.
• Once the water is vigorously boiling, drain the soaked rice and add it to the pot.
• Cook the rice at a strong boil for exactly 5 minutes without reducing the heat.
• Immediately drain the rice in a colander and gently fluff it with a fork.
• Important: These specific cooking instructions are tailored for basmati rice and may not yield the same results for other rice varieties (e.g., long grain, short grain, jasmine).

Note 3: The sauce should be thick enough that when you run a wooden spoon down the pan, it leaves a clear track at the bottom. Nonstick skillets typically take slightly longer to achieve this consistency compared to cast-iron skillets because they don’t retain heat in the same way. Adjust cooking time accordingly until the sauce is visibly thickened.

Storage: Store any leftover General Tso Chickpeas in an airtight container in the refrigerator for up to 4 days. To maintain optimal texture, especially if serving with rice, it’s recommended to store the chickpea and vegetable mixture separately from the cooked rice. When reheating, warm gently on the stovetop or in the microwave, adding a small splash of water or broth if the sauce appears too thick.

Nutrition

Serving: 1serving |
Calories: 495kcal |
Carbohydrates: 78.7g |
Protein: 22.3g |
Fat: 12.1g |
Cholesterol: 1.5mg |
Sodium: 866.1mg |
Fiber: 21.4g |
Sugar: 25.4g

Nutrition information is automatically calculated, so should only be used as an approximation.