This post may contain affiliate links. Please read our disclosure policy.

General Tso’s chicken is always a good idea until it’s not. For a lighter, vegetarian (and vegan), easier on the stomach version, try these General Tso’s Chickpeas instead.

A bowl of General Tso's Chickpeas with red peppers and broccoli and a side of rice

While small on the fork (or between the chopsticks if you are fancy and coordinated), General Tso’s chicken can be heavy on regret.

Breaded, deep-fried, and coated in a goopy, sugary sauce (unlike this lightened-up version of General Tso Chicken), it is notorious for being one of the least healthy dishes on a Chinese restaurant menu. With that being said, it’s also delicious (as is this Honey Lime Tofu Stir Fry).

I decided to see if I could replicate the same addictive flavor of classic General Tso’s, but in a way that would be both reasonably healthy and attainable for a weeknight meal (like with this Homemade Fried Rice and Egg Roll in a Bowl).

The answer came in the form of sticky, sweet apricot jam and an everyday can of chickpeas. Skeptical? You’re going to have to trust me on this one.

Two bowls of the BEST General Tso's Recipe with chickpeas and rice

5 Star Review

“This is fantastic!! My son said it’s a restaurant-quality meal.”

— Christina —

How to Make General Tso’s Chickpeas

With all the BEST flavors of traditional General Tso’s chicken, this vegetarian chickpea version is coated in a sweet, sticky sauce (made without gobs of brown sugar) and married with tender red peppers and broccoli.

(Try this General Tso’s Tofu for another lightened-up vegetarian version of this dish.)

The Ingredients

  • Chickpeas. Instead of fussing over deep frying chicken, I opted to sauté canned chickpeas instead. This swap not only makes this dish MUCH easier, but it also makes it healthier too! (They’re also the base to my favorite Chickpea Curry.)
  • Broccoli. Contrasts the sweetness of the sauce and packs in a daily dose of fiber, vitamin C, vitamin K, iron, and potassium.
  • Red Bell Peppers. A classic addition to General Tso in most takeout recipes. I love the color, crunch, and flavor the red peppers lend my vegetarian version.
  • Garlic + Green Onion. For a little zip and bite.
  • Soy Sauce. Gives the sauce that iconic Asian umami flavor (also found in this Tofu Stir Fry). The saltiness of the soy sauce balances against the sweetness of the jam and hoisin.

Dietary Note

If you need this dish to be gluten free, swap the soy sauce for tamari instead.

  • Hoisin Sauce. A little sweet, a little savory. This thick, fragrant sauce is made from fermented soybeans.
  • Apricot Jam. My secret to creating a thick, sticky takeout-style sauce in minutes.
  • Rice Vinegar. Adds some necessary acidity to balance out all the flavors of this easy General Tso’s sauce.
  • Cornstarch. Thickens the sauce.
  • Ginger. An essential ingredient that gives this dish some classic General Tso’s flavor, spice, and heat.
  • Chili Garlic Sauce. Gives the sauce a little (or a big) kick. Adjust the amount in the recipe to suit your personal tolerance for spice.
Vegetarian and Vegan General Tso's chickpeas in bowls with chopsticks and rice

The Directions

  1. Prepare the rice or quinoa according to the package directions. Set aside to keep warm.
  2. Whisk together the sauce ingredients. Set aside.
  3. Saute the broccoli and red peppers in a wok over medium-high heat for two minutes.
  4. Add the garlic, green onions, and chickpeas and cook until crisp-tender.
  5. Pour in the sauce, bring to a simmer, and cook until thickened.
  6. Garnish with green onion and sesame seeds. Serve with prepared rice or quinoa. ENJOY!
One pan General Tso's Chickpeas served with red peppers, broccoli, and rice

Tools Used to Make This Recipe

  • Non-stick wok. If you like to prepare stir fries regularly, investing in a simple wok is a must.
  • Mini whisk. For whisking together the yummy General Tso’s sauce.
  • Measuring Cup. Makes measuring the sauce ingredients a breeze.

Chickpeas instead of chicken—I think General Tso would approve.

Frequently Asked Questions

Could I Use Amino Acids instead of Soy Sauce?

I have not prepared this dish with amino acids so it would be an experiment. However, if you have made this swap with success in similar stir fry recipes, then it would likely work in this recipe too.

Why is General Tso’s Sauce Thin?

Make sure you allow the sauce to thicken—don’t rush the process. If your sauce still seems thin, prepare a little extra cornstarch slurry (try a few teaspoons of water mixed with a tablespoon of cornstarch) and add it to the pan to thicken the sauce further.

Who Was General Tso?

General Tso (aka Zuo Zongtang) was a Chinese military leader during the Taiping Rebellion, a Chinese civil war that occurred during the mid-1800s. He is not the creator of this dish, simply its namesake.

General Tso’s Chickpeas

4.64 from 19 votes
Healthy General Tso's Chickpeas is an easy vegetarian and vegan variation on everyone's favorite Chinese takeout recipe. Gluten free!

Prep: 5 minutes
Cook: 20 minutes
Total: 25 minutes

Servings: 4 servings


For the Chickpeas and Vegetables:

  • 1 can chickpeas (15 ounces)
  • 1 tablespoon canola oil or grapeseed oil, or other neutral cooking oil good for high heat
  • 1 large crown broccoli cut into florets
  • 2 small red bell peppers cored and sliced
  • cloves minced garlic
  • 2 green onions thinly sliced, white and green parts divided
  • Toasted sesame seeds optional for serving
  • Prepared brown rice quinoa, sorghum, or other whole grain, for serving

For the General Tso’s Sauce:

  • 1 1/2 cups water
  • 1/2 cup low sodium soy sauce (or tamari for gluten free)
  • 1/4  cup  hoisin sauce
  • 3 tablespoons  apricot jam
  • tablespoons rice vinegar
  • tablespoons cornstarch
  • 1 tablespoon grated fresh ginger
  • 1-2 tablespoons  chili garlic sauce


  • If serving the stir fry with rice, quinoa, or other grain, prepare as needed. Drain and rinse the chickpeas, then spread on a paper or dishtowel and lightly pat dry. Set aside.
  • In a medium bowl, whisk all of the sauce ingredients together: water, soy sauce, hoisin, jam, rice vinegar, ginger, cornstarch, and 1 tablespoon chili garlic sauce. Taste and add additional garlic chili sauce if you prefer more heat.
  • Heat oil in a large, non-stick skillet or wok over medium-high. Add the broccoli and bell peppers. Saute for 2 minutes, then stir in the garlic, white parts of the green onions, and chickpeas.
  • Cook for 3 additional minutes, until the vegetables are crisp-tender, then pour in the sauce.
  • Bring to a simmer and cook until the sauce thickens; about 2 additional minutes.
  • Sprinkle with the green portion of the green onions and sesame seeds. Serve hot with prepared rice or quinoa.


  • TO STORE: Leftover General Tso’s chickpeas may be stored in the fridge for up to 5 days in a covered container.
  • TO FREEZE: Store in an airtight container and freeze for up to 3 months. Defrost overnight in the fridge before warming.
  • TO REHEAT: Warm in a skillet or in the microwave until heated through. Serve with freshly made steamed rice or quinoa.


Serving: 1(of 4), stir-fry without riceCalories: 154kcalCarbohydrates: 26gProtein: 3gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 1mgPotassium: 249mgFiber: 2gSugar: 13gVitamin A: 1964IUVitamin C: 81mgCalcium: 28mgIron: 1mg

Join today and start saving your favorite recipes

Create an account to easily save your favorite recipes and access FREE meal plans.

Sign Me Up

Did you try this recipe?

I want to see!

Follow @wellplated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!

You May Also Like

Free Email Series
Sign Up for FREE Weekly Meal Plans
Each includes a grocery list, budget, and 5 healthy dinners, helping you save time, save money, and live better!
Please enable JavaScript in your browser to complete this form.

Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

Learn more about Erin

Leave a Comment

Did you make this recipe?

Don't forget to leave a review!

Your email address will not be published. Required fields are marked *

Recipe Rating


Leave a comment

  1. Hi Erin, A quick question, I am on a low sodium diet die to high blood pressure. If I used Braggs amino acid would that work? I’m not sure but I think it’s lower in sodium than soy sauce. I use it a lot in stir fry’s and can’t tell the difference.

    1. Hi Marcia! This is a great question. I’m not familiar with Braggs and have never tried it, so I can’t say from direct experience. The purpose of the soy sauce in this recipe is to add a salty flavor that balances the sweetness (the reason it’s in most stir fry sauces). If you’ve had success with swapping Braggs in past similar stir fries, I think it’s likely to work here too. If you experiment, I’d love to hear how it turns out for you!

  2. I’m eating the leftovers of this for lunch at work, and everyone keeps stopping by my desk to ask what I’m eating! And the best part is that it tastes even better than it smells, haha! Thanks for such a wonderful recipe, well definitely be having this again. 5 stars

    1. HOORAY! Pam, I am so, so happy to hear this! Thanks so much for trying the recipe and letting me know how it turned out for you!

    1. Hooray Olivia!!! I’m so happy to hear that you enjoyed this recipe. Thanks for taking time to leave your kind review!

  3. This was really tasty! I’m not sure the sauce ever thickened, I waited for several minutes, but I also missed the note about turning the heat down. Maybe that was the issue? It was pretty easy and quick even with that mishap, though, so full stars!5 stars

    1. Jessi, I’m glad you enjoyed it! If the sauce doesn’t thicken again next time, you could try adding a little bit more cornstarch mixed with a tablespoon or so of water.

  4. Do you really add 1 1/2 cups of water to make the sauce? My veggies were swimming in sauce! It was tasty nevertheless.4 stars

    1. Hi Jenny! Yes, I’ve used the recommended amount of water with success, but you can certainly reduce the amount next time if you prefer. I’m happy you enjoyed the dish overall!

  5. Erin I wanted to tell you that your recipes are so appreciated. My husband has type 1 diabetes, a non functioning pancreas and other problems that require low fat healthy cooking. Your recipes are delicious! You have helped us to manage a challenging situation successfully! There’s such a need for healthy cooking! Thanks again!5 stars

  6. This recipe was absolutely horrible. I don’t know what is up with the sauce, but there’s no way it’s right1 star

    1. I’m sorry to hear the recipe wasn’t to your taste, Nate. I know it’s disappointing to try a new recipe and not enjoy it. I (and many other readers) have enjoyed it, so I really wish they would’ve been a hit for you too!

  7. This recipe is delicious, but there is no way the indicated sauce quantities would work with the amount of chickpeas. It’s too much. I made 2xbthe amounts I like to bulk cook amd freeze. But having read the comments, I decided to sautee the veggies and set them aside. Made the sauce next, and poured out ⅔ of it and kept it aside. ⅓ of it was enough and even a wee bit more for the beggies but I’ve frozen the ⅔ sauce for next time. I’d recommend doing that way and only add as much as you’d like, otherwise the chickpeas and veggies will disappear in the sauce. Having said that, it is absolutely delicious and I’ll put it on my rotation…(I already have ready sauce anyway :)…great recipe4 stars

  8. Excellent dish. Served with cauliflower rice for diet constraints and it blended well with all the terrific flavors!
    This is a keeper ! Thanks5 stars