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Hawaiian Chickpea Teriyaki

I should preface this by saying I don’t like pineapple, cilantro, or raw onion, so I made this for my husband. He loved it. Devoured his first bowl and went back for seconds. And he took the leftovers in to work the next day and had coworkers envious.

Although the flavors aren’t my cup of tea (I never liked Hawaiian pizza either), I did eat a helping and appreciated the complex taste.

Start to finish, this took about 20 minutes, including making the salsa. Insanely fast and insanely easy. Thanks to the Happy Herbivore! (such a great cookbook!)

Hawaiian Chickpea Teriyaki

2 15-oz cans of chickpeas, drained and rinsed
1/2 cup teriyaki sauce
2 tbsp raw sugar
4 cups cooked brown rice (I used white rice because I was pressed for time)
pineapple mango salsa (recipe below)

Combine chickpeas, teriyaki sauce and sugar in large frying pan and allow to marinate about 5 minutes. Cook over medium heat, stirring regularly, until most of the liquid has been absorbed, about 10 minutes. Spoon over cooked rice and top with salsa.

Pineapple Mango Salsa

Combine equal parts crushed pineapple, diced mango, minced red onion, chopped fresh cilantro, and lime juice in a bowl and stir.

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