Sweet & Sour Chickpeas {vegan, gluten free}

These Vegan Sweet & Sour Chickpeas are the BEST meal for a friday night (or any night) vegan ‘fake-away’! They’re naturally gluten free, vegan and only take 20 minutes to whip up.

You won’t believe how easy it is to get that rich, delicious, chinese-y flavour with just a handful of your pantry staples. Chickpeas are a huge part of my diet, I just think they’re so versatile in both sweet and savoury recipes!

For example, why not try out my Vegan Chickpea Cookie Dough to satisfy that sweet tooth.

I want to include more savoury recipes like this one here on the blog – I just want to show how easy and simple it can be to make delicious plant based meals, and this dish is such a crowd-pleaser!

If you make these Vegan Sweet & Sour Chickpeas, please make sure to comment below or tag me in your recreations over on Instagram using @ginabnutrition or #ginabnutrition – I absolutely love to see them!

Vegan Gluten free Sweet and Sour Chickpeas

Vegan Gluten free Sweet and Sour Chickpeas

Vegan Gluten free Sweet and Sour Chickpeas

Vegan Gluten free Sweet and Sour Chickpeas


  • 1 tbsp sesame oil (or any oil of choice)
  • 3 cloves of garlic, crushed
  • 2 tins (400g) chickpeas, drained and rinsed
  • 1 cup mushrooms, finely sliced
  • 1/2 a head of broccoli, chopped into small florets
  • 1 bell pepper, sliced thinly
  • Sea salt and pepper
  • Cooked white or brown rice, to serve
  • Sesame seeds and fresh coriander, to serve (optional)

For the sauce: 

  • 1/4 cup maple syrup
  • 4 tbsp apple cider vinegar (or 2 tbsp apple cider vinegar and 2 tbsp rice vinegar)
  • 3 tbsp soy sauce/tamari for gluten free option
  • 1/3 cup water
  • 2 tbsp tomato puree/paste
  • 1 1/2 tsp cornstarch (or starch of choice) + 3 tsp room-temp water


  1. In a medium sized bowl, add all the sauce ingredients apart from the cornstarch and whisk until well-incorporated. Taste it and add in any sweet or sour ingredients to your taste preference!
  2. Heat the oil over a medium heat in a large skillet/pan.
  3. Add in the crushed garlic and sauté for 2-3 minutes until fragrant (don’t burn!)
  4. Next, add in the mushrooms, peppers and broccoli and stir fry for 5 or so minutes until softened.
  5. Add the chickpeas and sauce into the pan and bring to the boil while stirring, then turn down to simmer for 10 minutes.
  6. In a small bowl/cup mix together the cornstarch and water, then pour into the pan. Stir together and let the sauce thicken. It should be thin but sticky!
  7. Serve with rice and a sprinkling of sesame seeds. Enjoy!

Sweet & Sour Chickpeas (vegan + gluten free)

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  1. This was incredible! I am not a fan of meat, but my husband is, so I alternate between vegetarian dishes and meat dishes. He loved this and went back for more. Definitely adding this to my rotation of meals. Thanks for this wonderful recipe!

    1. That’s amazing feedback! Thank you so much for taking the time to comment. I’m so glad you and your husband enjoy this dish! XX

  2. I’ve now made this several times for me and my non-veg boyfriend and it’s sooo freaking good (and easy). This is definitely a staple!

  3. Hello! I was wondering how you think this may hold up in a meal prep menu. I’m always struggling to find stuff that still tastes good on day 3-4! Thank you in advance.

    1. Hi there! I haven’t tried it myself but I would assume this recipe would work well as meal-prep. I know that some of my followers have used it as meal prep, it should last around 3-4 days refrigerated! Let me know how it goes 🙂 x

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