Hawaiian Chickpea Teriyaki with an Easy Pineapple Salsa
I made this recipe last week and my kids went crazy for it. I served the chickpeas over basmati brown rice with the salsa on top for Chad and I, and fresh pineapple on the side for the kids. The next time I make it I think I will add a side of spring rolls.
I went just as crazy for this recipe because it is just about as easy as it gets. THREE INGREDIENTS! Teriyaki Sauce, chickpeas, and raw sugar, which I actually usually have around, but I was out, so I used brown sugar. You can buy raw sugar at SprawlMart, FYI. I also found thisVeri Veri Teriyaki sauce there, which is super yummy and has only ingredients you can pronounce.
So here it is, from The Happy Herbivore:
- 1 15 ounce can chickpeas, drained and rinsed – I used dried beans that I had soaked and cooked – go ME!
- 1/4 cup teriyaki sauce
- 1 tbsp Szechuan sauce or hot sauce (optional – I obviously didn’t use it)
- 1 tbsp raw sugar (optional)
- 2 cups cooked brown rice (or cooked greens)
- pineapple and/or mango salsa – I just chopped up some red onion, cilantro and pineapple. I think this really made the dish!
1. Combine chickpeas, teriyaki sauce, Szechuan sauce, and sugar in a large frying pan.
2. Allow to marinate for at least 5 minutes.
3. Cook over medium heat, stirring regularly, until most of the liquid has absorbed, about 10 minutes.
4. Spoon over cooked rice and top with salsa.
The next time I make this I think I might add a layer of steamed kale between the rice and chickpeas – and I will definitely be making it soon!
