Notes:
Ingredients:
15 ounces chickpeas, drained and rinsed
ΒΌ cup teriyaki sauce
1 tbsp szechuan sauce
1 tbsp raw sugar (optional)
2 cups cooked brown rice
1 cup salsa
Directions:
Combine chickpeas, teriyaki, szechuan and sugar in a large frying pan. Allow everything to sit and ‘marinate’ at least 5 minutes (the longer the better). Turn heat to medium and cook, stirring regulary or until most of the liquid has absorbed, about 10 minutes. Spoon chickpeas over rice and top with fresh pineapple or mango salsa.
Source: The Happy Herbivore Cookbook
