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  • Writer's pictureAmanda MacGregor

General Tso’s Chickpeas

Updated: Dec 26, 2023

Exploring the fusion of Chinese-American takeout with plant-based goodness!

General Tso’s Chickpeas - Amanda MacGregor - Food allergy recipes

What if I told you I never had General Tso's Chicken? Seriously! Never did! My family didn't order that option when we would have Chinese food takeout for dinner. We were more of a "chicken and broccoli, noodles, and dumplings" type of family.

Let me tell you, I am glad you took that revelation better than Joe did. He couldn't believe I never had General Tso's Chicken before! Being that we have already been on a mission to recreate his and my family's dinners so that they are free from my 12+ allergens, he quickly added this one to the list. However, I decided to up the challenge one more and make it plant-based!

General Tso’s Chickpeas - Amanda MacGregor - Food allergy recipes

Prepare to tantalize your taste buds with a mouthwatering General Tso's Chickpeas dish. This plant-based version of the classic Chinese-American takeout is the perfect balance of sweet and savory, without the overabundance of additive sugars. This lighter vegetarian (and even vegan) rendition is easier on the stomach with our healthier General Tso sauce and chickpeas's wholesome benefits.

General Tso’s Chickpeas



For the Chickpeas:

  • 1 (15-ounce) can of chickpeas

  • 1 tablespoon sunflower or sesame oil

  • 2 cloves garlic, minced

  • 2 green onions, thinly sliced, with extra for garnish

For the General Tso's Sauce:

  • ½ cup of our soy-free soy sauce

  • ¼ cup bone broth or broth of your choosing

    • Use a vegetarian broth if you want to keep this 100% plant-based

  • 1 tablespoons date sugar, or sweetener of choice

  • 2 tablespoons molasses or maple syrup

  • 2 tablespoons rice vinegar

  • 2 tablespoon arrowroot starch

  • 1 tablespoon fresh ginger, grated

  • 1 to 2 tablespoons chili sauce or sriracha, optional

  • Water for thinning out the sauce, if needed

For Plating:

  • Prepared rice, quinoa, or other whole grains for serving

  • 1 large crown broccoli, cut into florets

  • Toasted sesame seeds, optional


  1. To begin, if you are serving with rice, quinoa, or any other grain you choose, prepare as needed.

  2. Drain and rinse the chickpeas, then spread on a paper or dish towel and lightly pat dry.

  3. In a medium bowl, whisk together all the General Tso's sauce ingredients together. If the sauce is too thick, add ¼ cup of water at a time until you reach the texture you desire. Make sure not to make it too watery though.

  4. Heat the oil in a large skillet or wok on medium-high heat. Add the garlic and let sautee for about 1 minute. Add the broccoli and saute for about 2 minutes.

  5. Then stir in the chickpeas and green onions and cook for another 3 minutes, or until the vegetables are crispy and tender.

  6. Once your veggies reach the desired cook, pour in the sauce and bring to a simmer. Cook until the sauce thickens, about 2 minutes or so.

  7. Serve over or on the side of rice and garnish with the extra green onions and sesame seeds.

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