Sweet and sour glazed chickpeas topped with fresh mango salsa. Top this recipe over brown rice or spice it up by serving them as tacos. This recipe will leave you feeling refreshed and satisfied after a long summer’s day. It is perfect for the heat and will satisfy your tastebuds with all the right flavors.  

Sweet and Sour Glazed Chickpeas with Mango Salsa [Vegan]

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Cooking Time



For the Sweet & Sour Glazed Chickpeas:

  • 1/4 cup tamari (or low-sodium soy sauce)
  • 3 tbsp maple syrup (or honey)
  • 1 teaspoon sesame oil
  • 1 teaspoon ground cumin
  • 1 teaspoon minced garlic
  • Juice from 1/2 lime
  • Corn starch slurry (1/2 teaspoon corn starch whisked into 1 teaspoon water)
  • 1-15 oz. can chickpeas, rinsed and drained

For the Mango Salsa:

  • 1 mango, diced
  • 1/4 cup diced, red onion
  • 1/4 cup roughly chopped, cilantro
  • Juice from 1/2 lime
  • 1/2 teaspoon salt (or to taste)
  • 1/4 teaspoon pepper


  1. In a small saucepan over medium heat, whisk together tamari, maple syrup, sesame oil, cumin, garlic, lime juice, and corn starch slurry.
  2. Bring to a simmer, then cook for 5-6 minutes until slightly thickened. It is done when the sauce coats the back of a spoon.
  3. Add in rinsed and drained chickpeas. Cook for an additional 3 min. until chickpeas are heated through. Take off the heat.
  4. To prepare the mango salsa, combine all salsa ingredients in a bowl. Season with salt and pepper as desired.
  5. Serve chickpeas over brown rice and top with mango salsa. Garnish with a lime wedge and flaky sea salt


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