Chickpea Rotini Vegan Mandarin Teriyaki


  • 1 box Tolerant Organic Chickpea Rotini, cooked according to the directions on the package
  • 2 cups organic baby spinach
  • 1 cup carrots, shredded
  • ½ cup cilantro, finely chopped
  • ½ cup organic bean sprouts
  • 1 cup mandarin orange segments, drained
  • ¼ cup roasted peanuts, chopped (optional)
  • 1 teaspoon sesame seeds
  • Salt and pepper to taste
For Teriyaki Sauce
  • 1 cup water
  • 2 tablespoons cornstarch
  • 1 teaspoon garlic, chopped
  • 1 knob ginger, chopped
  • 1 tablespoon honey
  • ¼ cup brown sugar
  • ¼ cup low sodium soy sauce


  1. Cook Tolerant Organic Chickpea Rotini according to the package directions. Set aside.
  2. Mix water and cornstarch until completely dissolved in a large bowl.
  3. In a medium saucepan over medium- high heat add garlic, ginger, honey, brown sugar, soy sauce, and cornstarch mixture.
  4. Bring teriyaki sauce to a boil, stirring occasionally. Remove from heat and cool completely.
  5. In a large bowl mix pasta with baby spinach, bean sprouts, carrots, cilantro and teriyaki sauce. Fold in mandarin segments and peanuts. Garnish with sesame seeds.
  6. Serve cold.