General Tso’s Chickpeas & Veggies

This gluten-free and plant based take on the classic is quick and easy comfort food that's way better than takeout. You can switch up the veggies and for the omnivores in your family, feel free to add stir fry chicken.

General Tso’s Chickpeas & Veggies

Flavorful, Nourishing & Satisfying!

Most people think of General Tso’s as a deep fried dish but if you add the General Tso’s sauce to stir fried veggies, chickpeas or even chicken, you get the same delicious flavor only healthier.

And so quick and easy!

This dish is a huge hit in our house so we make it often with a variety of vegetables depending on mood or what we have in the house.  This plate is broccoli, peppers & chickpeas all quickly sautéed and stir fried with a General Tso’s Sauce, and served over rice.

All you need… feel free to switch up the veggies! Or even add chicken!

The General Tso’s sauce, recipe adapted from Pinch of Yum, is a little sweet, a little spicy and so YUMMY.

We made the sauce separately and while it thickened, prepped and sautéed some peppers, broccoli and chickpeas, then added the sauce. That’s it!

Like all our recipes, this one is very customizable — You can substitute chicken for chickpeas or as we do in our house – make chicken AND chickpeas! You can also switch up the veggies depending on what you have in the house and your preferences. Any way, it is delicious!

The entire dish takes less then 30 minutes to make and is flavorful, nourishing and satisfying.

Scroll down for recipe and leave a comment if you try.


General Tso’s Sauce recipe from Pinch of Yum

5.0 from 1 reviews
General Tso's Chickpeas & Veggies
A healthier and delicious take on the classic deep fried version. Sautéed veggies, chickpeas or even chicken stir fried with a General Tso's sauce adapted from Pinch of Yum. A quick and easy meal.
Recipe type: Dinner, Veggies
Cuisine: Gluten-Free, Vegan, Vegetarian
Serves: 4 servings
General Tso's Sauce (adapted from Pinch of Yum)
  • 1 tablespoon sesame oil
  • 3 cloves garlic, minced
  • 1 knob of ginger, grated
  • ½ cup vegetable broth
  • ½ cup gluten-free tamari or soy sauce
  • ⅓ cup rice vinegar
  • ¼ cup sugar
  • 2 tablespoons gluten-free plain tomato paste
  • 2 tablespoons cornstarch, dissolved in 1-2 tablespoons of cold water
Stirfry Veggies
  • 1 (15 ounce) can chickpeas, rinsed and drained
  • 2 -3 tablespoon sesame oil
  • 1 head of broccoli, cut into bite sized florets
  • 2 small red bell peppers, cored and sliced
  • 2-3 cloves minced garlic
  • 1 bunch green onions, thinly sliced, white and green parts divided
  • Toasted sesame seeds, optional for serving
  • Optional: chicken breast, cut into 1-2 inch pieces
Prepared brown rice, white rice or quinoa for serving
General Tso's Sauce
  1. In a small saucepan, heat the sesame oil over medium low heat.
  2. Add the ginger and garlic and stir fry for a minute or two, until fragrant
  3. Add remaining ingredients and whisk to combine. Simmer for 15-20 minutes or until sauce is thickened. Set aside.
  4. Note: Sauce will thicken when it cools, then thin up again when heated.
Veggie Stir Fry
  1. In a large skillet, over medium high heat, add 2-3 tbsp oil and heat until shimmering but not burning. Add white parts of onions and some of the green parts, and saute a minute or two until just tender. Add garlic and saute about 30 seconds or until fragrant.
  2. Add peppers and saute 3-4 minutes until starting to get tender. Add broccoli, cook an additional 2-3 minutes. Then add in chickpeas and saute 1-2 minutes until warm. Cook longer for softer vegetables.
  3. Add the General Tso's sauce to the sauteed vegetables and stir to combine. Heat 2-3 minutes until warm. The longer the sauce simmers with the vegetables and chickpeas, the more they will absorb the flavor of the sauce.
  4. Serve over rice. Garnish with sesame seeds and additional green parts of onion if desired.
OPTION: In place of chickpeas you could saute chicken but cook the chicken first, then add in the peppers and broccoli.


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