This Chickpea Teriyaki Bowl features crispy chickpeas glazed in a sticky, savory-sweet teriyaki sauce, served over warm rice with simple veggies. It’s fast, comforting, and totally plant-based—perfect for a weeknight dinner for two.

🛒  Ingredients (For 2 People)

Crispy Chickpeas

• 1 (15 oz) can chickpeas, drained, rinsed, and patted very dry
• 1 tbsp neutral oil (avocado or vegetable)
• ½ tsp garlic powder
• ¼ tsp black pepper

Sauce

• ¼ cup store-bought teriyaki sauce
  (choose vegan-friendly; most are)

Rice & Veg

• 1 cup dry jasmine or short-grain rice (about 2½–3 cups cooked)
• Steamed or sautéed broccoli, snap peas, or bell peppers
• Green onions & sesame seeds (optional garnish)

🔪  Preparation

1. Drain and rinse chickpeas, then pat completely dry (important for crispiness).
2. Cook rice according to package directions; keep warm.

🔥  Crispy Chickpeas (Choose One Method)

🌬️  Air Fryer

1. Toss chickpeas with oil, garlic powder, and black pepper.
2. Air fry at 390°F for 12–15 minutes, shaking every 4–5 minutes, until crispy.

🔥  Oven

1. Roast at 400°F for 25–35 minutes, shaking every 10 minutes.

🍯  Glaze with Teriyaki

1. Warm ¼ cup teriyaki sauce in a skillet over medium-low heat.
2. Add crispy chickpeas and toss to coat.
3. Cook 1–2 minutes, just until glossy and sticky (don’t overcook or they’ll soften too much).

🥣  Assemble the Bowls

1. Divide rice between two bowls.
2. Top with teriyaki chickpeas and vegetables.
3. Garnish with green onions and sesame seeds if desired.