Easy Cashew Chickpeas and Noodles! Looking for a quick and easy go-to meal for busy weeknights? Look no further, we’ve got just the dish for you!
Healthy and satisfying, this Easy Cashew Chickpeas and Noodles is brimming with crunchy cashews, hearty chickpeas, nourishing veggies, and tender noodles all coated with a delicious umami sauce that is sure to get rave reviews. Takeout move over, there is a new dish in town that is as easy as it is delicious.
Whole Food Plant Based, Vegan, plant based, oil free, refined sugar free, no highly processed ingredients.
Hi there, Ameera here!
This recipe was inspired by the Asian Cashew Chicken dish; Mom and I converted it to Whole Food Plant Based.
Yasmeen ate it all up in no time flat. It’s utterly delicious! You gotta give this one a try!
Tips for Success:
- Flavor Profile: This dish was inspired by the classic Asian Cashew Chicken dish.
- Amount of Pasta: While it is always tempting to use more pasta than the amount indicated in the recipe; however, resist the temptation as the amount of pasta indicated is the perfection sauce to pasta ratio. We found 14 oz. to be the perfect amount.
- Pasta: You can use any type of long pasta you wish in this recipe like spaghetti or rice noodles. If you use a thin pasta like angel hair or thin rice noodles, reduce the amount of pasta as smaller thin pastas require more sauce for coverage and you could end up with a dry dish. We use a brown rice pasta, but another whole grain pasta would be a great option.
- Cashew Substitutions: This dish is based upon the classic Asian Cashew Chicken dish converted to an easy Whole Food Plant Based dish. Since the entire dish is based upon ‘cashews’, we do not have any substitutes to offer.
- Cashews: If you can’t find unsalted roasted cashews, simple use raw ones and toast them in a dry skillet, stirring frequently until lightly golden. Watch them carefully as they can burn easily. Immediately remove from the pan as they will continue to toast if left in the pan and will burn.
- Amount of Cashews and Chickpeas: This recipe calls for a good amount of cashews and chickpeas. Both of these ingredients have very neutral flavors which do tend to neutralize the flavor of the dish. If you are looking for a more vibrant, flavorful dish, then scale the cashews down to ½ cup and the chickpeas to ¾ cup. The dish will still be flavorful with the full amounts, but keep in mind that neutral flavors like cashews and chickpeas tend to neutralize flavor overall.
- Chickpeas: Not a fan? Simply leave them out, add more pasta or another steamed veggie.
- Molasses: We used Grandma’s Unsulfured Original Molasses. Feel free to use your favorite molasses. We do not recommend black strap molasses. You can leave the molasses out of the dish if you wish. The molasses adds excellent depth of flavor and is reminiscent of brown sugar.
- Optional Mushrooms: Mushrooms (any type) can be easily added to this dish. After the onions and peppers have been sauteed, add the sliced mushrooms with a splash of tamari and sauté for several minutes until they reduce. We did not add mushrooms to our recipe.
Leftovers and Freezing:
Leftovers will generally keep for 4-5 days in the refrigerator. Store in a covered container. Reheating can be done on the stovetop or in the microwave.
This dish can be frozen.
Pantry Products Used:
- Tamari: We used San J Tamari Soy Sauce, Gluten Free, Reduced Sodium. You can substitute the tamari with reduced sodium soy sauce, Braggs Liquid Aminos, or Braggs Coconut Liquid Aminos.
- Chili Garlic Sauce: We used Huy Fong Foods Chili Garlic Sauce. This brand does have a small amount of sugar. However, this brand is generally accepted by the WFPB community.
Kitchen Products Used:
- Large ceramic/enamel lined skillet or similar stockpot
- Stockpot to cook the pasta
If you try this flavorful dish, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us! We would love to hear from you.Print
Easy Cashew Chickpeas and Noodles
- Prep Time: 10 Minutes
- Cook Time: 20 Minutes
- Total Time: 30 Minutes
- Yield: 4 Servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian Inspired
- Diet: Vegan
Healthy and satisfying, this Easy Cashew Chickpeas and Noodles is brimming with nourishing ingredients all coated with a delicious sauce.
- 1 medium yellow onion, fine dice
- 1 red bell pepper, diced
- 1 Tablespoon minced garlic
- ½ to 1 cup cashews, roasted *
- 1 – [ 15 oz. can ] chickpeas, drained and rinsed (+/-) *
- ¼ cup + 1 Tablespoon reduced-sodium tamari *
- ¼ cup pure maple syrup
- 1 Tablespoon rice vinegar
- 1 teaspoon distilled white vinegar
- 1 Tablespoon tahini
- 1 teaspoon molasses *
- ¼ to ½ teaspoon chili garlic sauce (+/-) *
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon cornstarch (or arrowroot powder)
- 10 to 12 oz. linguini (or pasta of choice) *
- Sliced green onions
- Fill a large stock pot full of water. Add some sea salt to the water. Bring the water to a boil then add the linguini. Stir occasionally to prevent sticking. Check package directions on cooking times and/or boil the pasta until el dente, drain, rinse with cold water to remove any excess starch, shake well, set aside until Step 5. If the pasta gets sticky while waiting, simply rinse with cold water to loosen it up again.
- In a large ceramic/enamel-lined pot or similar stock pot, add the diced onions and red bell peppers, sauté over medium-high heat until the onions and peppers are softened, approximately 7 to 9 minutes, stirring periodically to prevent burning. Add a tablespoon or so of water if they start to stick and/or to prevent burning.
- In the meantime, place all the Sauce Ingredients into a bowl, whisk well to combine.
- Once the peppers and onions reach the desired tenderness, add the minced garlic and sauté for 30 seconds, then add the roasted cashews and chickpeas, stir for several minutes over medium heat, then add the Sauce and simmer over medium-high heat stirring constantly until the sauce thickens, then reduce the heat, simmer for several minutes.
- Add the cooked pasta, mix well to evenly distribute and coat the pasta. Simmer for several minutes to ensure the pasta has been thoroughly heated through. Stir well, then remove from the stove and allow to sit for 3 minutes to allow the flavors to marry.
- Serve topped with sliced green onions.
*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.
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This was so good! Didn’t add the chickpeas and added extra veggies. Even the hubbie loved it.
Can’t wait to make it again!
Hi there Sandra,
WOOO HOOO!!!! We are so happy that you enjoyed this recipe! We love it too! Thank you so much for taking time to leave us an awesome review! We appreciate you and your support! <3 <3 <3
-Ameera and Robin
Yummmmm. Another winner of a dinner. I did add mushrooms and a bit of Shiracha (because I was out of chili paste) but otherwise followed the recipe as written. All the flavor of the restaurant version but so much healthier.
Hi there Barbara,
YAYYYYY!!! We are so happy that you enjoyed this recipe! Thank you so much for leaving us a great review! We appreciate it.
-Ameera and Robin
Really yummy. I subbed out the chickpeas for mushrooms and we loved it! Used brown rice Raman noodles for the pasta. A big thumbs up from me and the hubby👍
Hi there Tamara,
YAYYYY!!! We are so happy that you enjoyed this recipe. Love the addition of mushrooms. Thank you so much for taking time to leave us a great review!
-Ameera and Robin
Ladies, This dish! Amazing! My favorite one so far and that says a lot! This one is going in my easy peasy dinner rotation. Thank you!
Hi there Tina,
WOO HOO!! We are thrilled that you enjoy this recipe! Thank you so much for taking time to leave us an awesome review.
-Ameera and Robin
I love your recipes! I have to ask: Is there a reason why you don’t make recipes based on a full pound of pasta? I have no idea how to measure 10-12 oz (and then I’m stuck with a partial box of pasta). I find myself having to mathematically adjusting every other ingredient. Just curious! Thanks!
Hi there Michele,
YAYYY!!! We are so happy that you are enjoying our recipes! We appreciate you and your support. Great question. The reason we often use less than 16 oz. is because most Whole Food Plant Based pastas come in 12 oz. packages (i.e. brown rice pasta, corn pasta, red lentil pasta, soy pasta, etc.) I hope this helps. Thank you!
-Ameera and Robin