Vegan Bang Bang Chickpeas

These Vegan Bang Bang Chickpeas are the ultimate meatless swap for the infamous Bang Bang Shrimp. It’s incredibly easy to make and absolutely flavorful.

Vegan Bang Bang Chickpeas

I absolutely love Bang Bang Shrimp. It’s a little sweet and a little spicy and can be served over rice or in lettuce wraps. I explored a vegan option and let me tell you… it was AMAZING. I had my whole family over for dinner and my dad, being a meat eater, couldn’t get enough. He was actually shocked with how tasty these were. WINNER!

Coated in a tasty sauce then baked for perfection, and tossed again in the bang bang sauce, this dish is light and simple to make. I used romaine lettuce and filled them with not only the chickpeas but some diced avocados for some healthy fats. Low in carbs, gluten-free, and vegan. I also tested these out with extra-firm tofu the exact same way I did the chickpeas, and they were also fantastic. I made both and love them so much but the chickpeas carried way more flavor.

Vegan Bang Bang Chickpeas

Ingredients

  • Chickpeas or extra-firm tofu
  • Coconut aminos
  • Rice wine vinegar
  • Vegan mayo
  • Sriracha
  • Lime
  • Garlic
  • Romaine
  • Avocados
  • Olive oil
  • Cilantro
  • Parsley

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Vegan Bang Bang Chickpeas

I hope you give this tasty dish a try. If you do, let me know what you think by commenting below!

Related Recipes

Vegan Bang Bang Chickpeas

Vegan Bang Bang Chickpeas

Vegan Bang Bang Chickpeas

This Vegan Bang Bang Chickpea Lettuce cups are the perfect meatless option for the infamous Bang Bang Shrimp. An easy light meal perfect for Summer.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Appetizer, Main Course
Cuisine Chinese
Servings 4

Ingredients
  

  • 3 cans chickpeas drained and rinsed
  • 2 tbsp olive oil
  • 2 tbsp coconut aminos or tamari
  • 1 tbsp arrowroot flour
  • salt and pepper to taste
  • romaine leaves
  • 2 avocados diced
  • cilantro for garnish
  • scallions for garnish
  • black sesame seeds
  • BANG BANG SAUCE
  • 1/3 cup vegan mayo
  • 2 tbsp rice wine vinegar
  • 2 tsp fresh lime juice
  • 2 tbsp siracha
  • 1 garlic minced

Instructions
 

  • Preheat oven to 400°
  • In a large bowl, add the olive oil, coconut aminos, arrowroot flour, salt, and pepper. Mix and add in the drained and rinsed chickpeas.
  • Bake in the oven for about 25 minutes.
  • Meanwhile, whisk together the bang bang sauce.
  • Once the chickpeas are done cooking, add some of the sauce and mix.
  • Add the avocados in the lettice cups, then add in the chickpeas. Drizzle a little more of the sauce, then top it off with sesame seeds, cilantro, and scallions.
  • Serve and enjoy!
Keyword Bang Bang Chickpeas, Chickpeas, Easy Breakfast, gluten-free, Plant Based Recipe, Vegan Meals

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