Bowl with caramelised chickpeas in teriyaki marinade

4.8 4 ratings
Total time 20 mins
10 mins preparation time
10 mins cooking time

Chickpeas caramelised in a teriyaki marinade and maple syrup give this dish a sweet and spicy flavour, which is enhanced by smoked paprika and chilli. Avocado, green peas, tuna fillets and sun-dried tomato sauce add freshness and richness to this aromatic dish. It's the perfect choice for lovers of Asian cuisine and healthy eating.

Ingredients

2 portion(s)
300 g
cooked chickpeas
1 tbsp
maple syrup
1 tsp
smoked paprika
 ½ tsp
chilli flakes
1 
avocado, diced
80 g
cooked green peas
150 g
tuna fillets in oil

Sauce:

1 tbsp
olive oil
2 tbsp
lime juice
2 tbsp
sun-dried tomatoes in oil
1 tbsp
chopped chives

Additional:

2 tbsp
cashews for sprinkling
Parsley for garnish
Nutritional facts (per portion): 2715 kJ  /  649 kcal
34.5 g Fat
38 g Protein
46.4 g Carbohydrates

Preparation

Step 1

300 g cooked chickpeas – 2 tbsp Kikkoman Teriyaki Marinade1 tbsp maple syrup – 1 tsp smoked paprika –  ½ tsp chilli flakes

Mix the Kikkoman Teriyaki Marinade, maple syrup, smoked paprika, and chilli in a bowl. Add drained chickpeas and mix thoroughly to combine the ingredients.

Heat a pan over medium heat and add the marinated chickpeas. Fry for about 5-7 minutes until caramelised and crispy. Place in a bowl.

Step 2

1  avocado, diced – 80 g cooked green peas – 150 g tuna fillets in oil

Add the diced avocado, cooked green peas and drained tuna to the bowl with the caramelised chickpeas.

Step 3

1 tbsp Kikkoman Naturally Brewed Soy Sauce1 tbsp olive oil – 2 tbsp lime juice – 2 tbsp sun-dried tomatoes in oil – 1 tbsp chopped chives – 2 tbsp cashews for sprinkling – Parsley for garnish

Mix the olive oil with the Kikkoman Soy Sauce and lime juice in a separate bowl. Add the finely chopped sun-dried tomatoes and chives. Pour the sauce over the ingredients. Sprinkle with cashews and garnish with parsley.

Recipe-ID: 1218

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300 g cooked chickpeas – 2 tbsp Kikkoman Teriyaki Marinade1 tbsp maple syrup – 1 tsp smoked paprika –  ½ tsp chilli flakes

Mix the Kikkoman Teriyaki Marinade, maple syrup, smoked paprika, and chilli in a bowl. Add drained chickpeas and mix thoroughly to combine the ingredients.

Heat a pan over medium heat and add the marinated chickpeas. Fry for about 5-7 minutes until caramelised and crispy. Place in a bowl.

1  avocado, diced – 80 g cooked green peas – 150 g tuna fillets in oil

Add the diced avocado, cooked green peas and drained tuna to the bowl with the caramelised chickpeas.

1 tbsp Kikkoman Naturally Brewed Soy Sauce1 tbsp olive oil – 2 tbsp lime juice – 2 tbsp sun-dried tomatoes in oil – 1 tbsp chopped chives – 2 tbsp cashews for sprinkling – Parsley for garnish

Mix the olive oil with the Kikkoman Soy Sauce and lime juice in a separate bowl. Add the finely chopped sun-dried tomatoes and chives. Pour the sauce over the ingredients. Sprinkle with cashews and garnish with parsley.

Let us know what you think

Thank you for your feedback!

Click on the number of stars you want to give: the more the better!

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