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Kung Pao Chickpeas over Carrot Rice

Updated: May 1, 2018

Kung Pao Chickpeas

Straight from Detoxinista | Total Time: 4 hrs 10 min | Serves: 6


1/2 red onion, chopped

1 red bell pepper, chopped

3 c cooked chickpeas, or 2 15 oz. cans, rinsed and drained)

1/4 cup tamari (I subbed coconut aminos)

2 tablespoons balsamic vinegar, the more syrupy, the better

2 tablespoons maple syrup (I used agave)

1/2 tsp garlic powder or 2 minced garlic cloves

1/2 tsp ground ginger or 2 tsp fresh minced ginger

1 tsp red pepper flakes

1 tsp toasted sesame oil

3 green onions, chopped

sesame seeds, for garnish

Cooked white rice, for serving or cauliflower rice (I went with carrot rice via Inspiralized)

What I ate and drank today (1/7/2018):

1/2 Egg white and cheese sandwich

Greek yogurt

1/2 Peanut butter sandwich

Carrot scraps from spiralizing the carrot rice

Kung Pao Chickpeas over carrot rice

Piece of babka

96 oz. of water


2 miles of walking (1 mile carrying 4 bags of groceries)

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