Servings: 2 to 3, depending on what you do with them.

1 can chickpeas, drained 1 can chickpeas, drained
¼ cup lite soy sauce ¼ cup lite soy sauce
2 tbsp sugar of choice (coconut, maple syrup, etc) 2 tbsp sugar of choice (coconut, maple syrup, etc)
1 tsp rice wine 1 tsp rice wine
1 clove garlic minced 1 clove garlic minced
2 green onions, chopped 2 green onions, chopped
1 tbsp roasted sesame seeds 1 tbsp roasted sesame seeds

Heat saute pan over medium heat and heat up chickpeas.  Just a couple of minutes.
Prepare the sauce by whisking together soy sauce, maple syrup, rice vinegar, and minced garlic and pour it into the pan. Bring to a boil, which it may do immediately and then reduce the heat a little and stir frequently until pretty much all of the sauce is gone.
Throw in the green onions and sesame seeds and toss to mix well.
Serve in a Buddha bowl or over rice.

Recipe I used for inspiration ➡️ www.food.com/recipe/actual-pf-changs-mongolian-beef-recip...  Recipe I used for inspiration ➡️ www.food.com/recipe/actual-pf-changs-mongolian-beef-recip...