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Sticky-sweet-spicy Mongolian chickpeas is a one-pot meal that’s super versatile. Try this delicious sauce with different plant-based proteins and dish it up over rice or quinoa. It makes great lettuce wraps, too!

Mongolian chickpeas in the pan after cooking
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This is a super quick, one-pot meal with that same, delicious Mongolian sauce that is often used to make Mongolian beef or chicken. Here, I’ve made a vegan version using chickpeas.

This sauce is often paired with crisp battered chicken in Chinese and Asian restaurants. It’s of Chinese-American origin and is popular for its sticky sweet spicy ginger pepper flakes flavor profile.

close-up of Mongolian chickpeas in the pan after cooking and adding sesame seeds

You can use addictive Mongolian sauce in so many ways! If Mongolian chickpeas aren’t for you, feel free to change it up to your vegan protein of choice. The sweet sauce goes amazingly well with literally anything. You can make this with crispy tofu, soy curls, seitan, or vegan chicken, if you prefer.

It’s just a fabulous sauce to use everywhere you like!

bowl of Mongolian chickpeas

Why You’ll Love Mongolian Chickpeas

  • quick and easy one-pot meal ready in a half hour
  • addictive sweet-sticky-spicy sauce
  • versatile! Use your plant-based protein of choice like crispy tofu, vegan chicken, or seitan.
  • naturally nut-free and gluten-free
bowl of Mongolian chickpeas with sesame seeds on a wooden table

More Delicious Stir Fries

Mongolian Chickpeas

5 from 12 votes
By: Vegan Richa
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 4
Course: Main, Main Course
Cuisine: Chinese
Sticky-sweet-spicy Mongolian chickpeas is a one-pot meal that’s super versatile. Try this sauce with different plant-based proteins and dish it up over rice or quinoa. It makes great lettuce wraps, too!
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Ingredients 
 

For the Mongolian Sauce

  • 3 tablespoons soy sauce, or use tamari for gluten-free
  • 1 tablespoon dark soy sauce, or use sweet soy sauce or hoisin sauce ( Use gluten-free versions, if needed.)
  • 1 teaspoon red pepper flakes
  • 1 tablespoon brown sugar
  • 1/4 cup water
  • 2 teaspoons cornstarch

For the Stir Fry

  • 1 teaspoon oil
  • 2 cloves garlic,, minced
  • 1/2" piece of ginger, minced
  • 1 bell pepper, sliced or chopped into 1/2 inch petals. Or use a mix of 1/2 green, 1/2 red for more color!
  • 1 cup small chopped broccoli, or more, if you like
  • 15 ounce can chickpeas, drained, or 1 1/2 cups of cooked chickpeas, or use any other beans or crisped up tofu
  • 3 or 4 green onions, chopped. Keep some of the green portions for garnish, and chop the rest of the green onion into 1” pieces.
  • sesame seeds, for garnish

Instructions 

Make the sauce.

  • Add all of the sauce ingredients to a bowl, mix really well, and set aside.

Make the Mongolian chickpea stir fry.

  • Heat a skillet over medium heat, and add the oil. Once the oil is hot, add in the ginger and garlic and cook for a minute or so, or until the garlic is turning golden.
  • Then, add in the peppers, broccoli, and a pinch of salt. Mix well, cover the pan, and cook for 2 to 4 minutes, or until broccoli is bright green. At this point you can remove the broccoli to add back later, so that it doesn’t overcook, or continue with the broccoli in the pan.
  • Add the mixed sauce to the pan along with the chickpeas. Mix in, cover, and cook for 2 to 3 minutes to bring it to a boil. The sauce will thicken at this point.
  • Simmer for another minute or so, then add in the green onion and fold in the broccoli again, if you removed it. Switch off heat, then taste and adjust flavor by adding a pinch of salt or a few drops of vinegar while still hot, if you like, and mix in.
  • Garnish with some sesame seeds and serve over rice or quinoa. Or you can make lettuce wraps!

Video

Notes

This recipe is naturally nut-free and gluten-free with tamari.
Cornstarch substitute : use any other starch instead of cornstarch, like tapioca starch or potato starch.
Use Tofu: toss pressed and cubed or torn into bite size pieces – tofu in a tablespoon cornstarch and then crisp on or bake for 20 minutes. Then add it in with the sauce instead of chickpeas. 
Use soycurls:  Soak 4oz soycurls in hot broth for 15 mins, then drain and squeeze lightly. Then crisp up on the skillet with a tsp of oil. Then add to sauce instead of chickpeas. 
 

Nutrition

Calories: 234kcal, Carbohydrates: 39g, Protein: 12g, Fat: 4g, Saturated Fat: 0.4g, Sodium: 713mg, Potassium: 572mg, Fiber: 10g, Sugar: 10g, Vitamin A: 1455IU, Vitamin C: 64mg, Calcium: 91mg, Iron: 4mg

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

Did you make this recipe? Rate and comment below!
chickpeas, ginger, garlic, and other Mongolian chickpeas ingredients on a cutting board and kitchen counter

Ingredients and Substitutions

  • soy sauce – For salty, umami flavor. You can use tamari for gluten-free.
  • dark soy sauce – Has a stronger flavor than regular soy sauce. Use a gluten-free version, if needed. Or use hoisin sauce
  • red pepper flakes – Adds a little heat to the sauce.
  • brown sugar – Helps the sauce get sticky sweet!
  • cornstarch – To thicken the sauce. You can use other starches instead, like potato starch or tapioca starch.
  • oil – To stir fry.
  • aromatics – Garlic, ginger, and green onion give the Mongolian chickpeas such an amazing flavor!
  • bell pepper and broccoli – Adds texture, flavor, and veggies!
  • chickpeas – This is your protein. You can make this with other plant-based proteins, like soy curls, crisped-up tofu, seitan, etc, if you prefer.
  • sesame seeds – For garnish and even more protein!

Tips

  • If you like your broccoli tender crisp rather than soft, remove it from the pan before adding the sauce. If you don’t mind softer broccoli, you can leave it in the pan.
  • Adding a little vinegar at the very end of cooking can bring out the other flavors, if needed. If you taste and feel like something is missing, add a few drops of vinegar!

How to Make Mongolian Chickpeas

Make the sauce by adding all of the sauce ingredients to a bowl, mixing really well, and setting aside.

sauce in the bowl after mixing ingredients together

Now, make the Mongolian chickpea stir fry.

Heat a skillet over medium heat, and add the oil. Once the oil is hot, add in the ginger and garlic and cook for a minute or so, or until the garlic is turning golden.

cooking the garlic and ginger in the pan

Then, add in the peppers, broccoli, and a pinch of salt. Mix well, cover the pan, and cook for 2 to 4 minutes, or until broccoli is bright green. At this point you can remove the broccoli to add back later, so that it doesn’t overcook, or continue with the broccoli in the pan. 

adding the veggies to the pan

Add the mixed sauce to the pan along with the chickpeas. Mix in, cover, and cook for 2 to 3 minutes to bring it to a boil. The sauce will thicken at this point.

adding sauce to the pan

Simmer for another minute or so, then add in the green onion and fold in the broccoli again, if you removed it. Switch off heat, then taste and adjust flavor by adding a pinch of salt or a few drops of vinegar, if you like, and mix in.

chickpeas and veggies after cooking the sauce down and adding the green onions

Garnish with some sesame seeds, green onion and serve over rice or quinoa. Or you can make lettuce wraps!

bowl of Mongolian chickpeas

Frequently Asked Questions

Is this recipe allergy friendly?

This recipe is naturally nut-free and gluten-free with tamari instead of soy sauce.

Can I use a different protein with the sauce?

yes use cooked beans or tofu or seitan or soy curls or vegan chicken, beef.
Use Tofu: toss pressed and cubed or torn into bite size pieces – extra firm tofu in a tablespoon cornstarch , then crisp on skillet or bake for 20 minutes. Then add it in with the sauce instead of chickpeas. 
Use soycurls:  Soak 4 oz soycurls in hot broth for 15 mins, drain and squeeze lightly. Then crisp up on the skillet with a tsp of oil. Then add to sauce instead of chickpeas. 

About Richa

Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options.

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5 from 12 votes (3 ratings without comment)

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17 Comments

  1. Barbara says:

    5 stars
    Finally a great Mongolian barbeque recipe! I used soy curls instead of chick peas

    1. Vegan Richa Support says:

      Nice!

  2. Alexis says:

    5 stars
    This was bomb!!! I used soy curls…loved it!!

    1. Vegan Richa Support says:

      Yay!

  3. Heather says:

    5 stars
    Delicious

  4. Andree says:

    5 stars
    This is delicious. A success, that will go on our weekly meal rotation.
    Thank you for this recipe (and so may others)

    1. Vegan Richa Support says:

      Yay!

  5. Erica says:

    5 stars
    Lovely recipe! Delicious sauce!

    1. Vegan Richa Support says:

      Yay!

  6. huong says:

    5 stars
    Thanks so much

  7. Anna says:

    5 stars
    Very delicious, nice texture and not too spicy, easy and fast to make. Thank you

    1. Vegan Richa Support says:

      Awesome!

  8. Daniela Alexander says:

    Will definitely try it! Looks yum

    1. Vegan Richa Support says:

      Yay!

  9. Michelle says:

    5 stars
    I am sodium and gluten free so I used my own soy sauce replacement (a yummy sauce that has molasses in it). I doubled the broccoli because, well… broccoli! Kept it green and crisp-tender by adding it at the very end. I don’t like bell peppers so I added a few strips of “candied” jalapeno slices. Even with the substitutions, this recipe was fantastic! I’ve already shared it with a friend that is working on being a vegetarian. Thank you for all the amazing recipes and inspiration!

    1. Vegan Richa Support says:

      So glad you liked it!

  10. Laura says:

    5 stars
    Oh my word! My mouth is literally watering. I must make this recipe as soon as possible and I shall report back and I have no doubt that this is as delicious as it looks. Thank you so much, Richa. I can count on your recipes. 🙂