1 can of rinsed and drained chickpeas
3 tbsp of low-sodium soy sauce
2 tbsp maple syrup
1 tbsp cornstarch
1 minced garlic clove
1 tbsp rice wine vinegar
Rice for serving
Sesame seeds for toppings
Combine soy sauce, maple syrup, vinegar, cornstarch, and garlic in a saucepan.
Heat and stir well until thick and sticky.
Add the chickpeas to the sticky sauce and combine well
Serve over rice and top with sesame seeds.
Full On Plants is about eating in a way that keeps you full, fuels your body, and supports your health—fully.
This is where simple, satisfying, whole food plant-based meals meet real results. No calorie counting, no restriction—just feel-good food that fills your belly and supports long-term wellness.
I started this journey after losing 50 pounds by doing the opposite of what most diets teach—I ate more food, not less. And I kept it off by focusing on meals that are fast, flavorful, and packed with the power of plants.
Full On doesn’t just mean full and satisfied—it also means we’re all in on living well, eating better, and making this lifestyle doable for real life.
Whether you’re just getting started or ready to stay consistent, Full On Plants makes plant-based eating simple, sustainable, and energizing—so you can thrive without overthinking it.
Because food should fuel your body, fill your belly, and support your health.
And plants? They do all three.
