Last week I made one of the most simply and surprisingly delicious meals I’ve prepared in some time. As part of my spring cleaning, I wanted to make a meal using only ingredients I already had in my kitchen.
This recipe from the Happy Herbivore cookbook was perfect since I always have an abundance of canned chickpeas. I also happened to have some Gardein Beefless Tips in the freezer that I’ve been looking at for the past month, trying to decide what to do with them. I usually opt for chicken-style seitan over beef but the flavor and texture of these were just right. Adding them to the chickpeas helped round out the meal and gave it a little something extra that it might have been missing otherwise. I’ve changed the cooking directions slightly from the original recipe and also omitted the optional sugar and hot sauce.
|Served with a side of oven-roasted baby carrots, this was a filling and satisfying meal.|
Teriyaki Chickpeas with Gardein Beefless Tips
¼ cup plus 2 tbsp. teriyaki sauce
1 can chickpeas, drained and rinsed
1 package Gardein Beefless Tips
Peach-mango salsa (or other fruit salsa, such as mango or pineapple)
1 cup cooked rice (I used brown basmati)
1. Heat a dry skillet over low heat. Add chickpeas and ¼ teriyaki sauce. Cook until the sauce has been absorbed, stirring constantly (about 10 minutes).
2. Heat a separate skillet over medium heat. Add a small amount of olive oil and the frozen Beefless Tips. Cook for about 4 minutes, turning tips often to ensure even browning on all sides.
3. When the chickpeas are ready, add the tips and 2 tbsp. teriyaki sauce, and stir to combine. Cover skillet; turn off the burner, and let sit for about 1 minute.
4. Serve over rice and top with a few spoonfuls of salsa.
Makes 2 servings.