Enjoy your favorite Chinese takeout meal with a vegan twist in this Kung Pao chickpea recipe. The sauce is a perfect recreation with tons of bold flavors making this dish taste just like the original with a simple protein swap!
Prep Time15 minutesmins
Cook Time10 minutesmins
Total Time25 minutesmins
Course: Main Dishes
Cuisine: Chinese
Keyword: kung pao chickpeas, vegan kung pao, vegetarian kung pao
Make the Kung Pao sauce by combining all ingredients except arrowroot powder and water in a medium bowl. Whisk together until combined. Stir the arrowroot and water together in a separate bowl until the arrowroot is fully dissolved. Pour the arrowroot mixture into the sauce and stir to combine. Set aside.
Place the avocado and sesame oil in a large skillet over medium heat.
Once hot, add the minced garlic and ginger and cook for 30 seconds until fragrant.
Add the celery and half the scallions to the pan. Stir and cook an additional 30 seconds.
Next, add the peanuts and dried chiles. Stir and cook for 1 minute.
Place the red bell pepper and onion in the skillet, stir again and cook for 3 minutes until slightly softened but still crisp.
Lastly, add the chickpeas and greens. Stir to combine then give the sauce a quick stir and pour into the skillet.
Stir everything together until the sauce is coating all the ingredients in the skillet and let simmer for 3-5 minutes until the greens wilt and the sauce thickens.
Turn off heat, top with remaining sliced scallions and serve.