In a large skillet, heat the oil over medium heat. Add the chopped onions and bell pepper and sauté until they are soft and fragrant, about 5 minutes.

In a bowl, mix together the vinegar, sugar, soy sauce, and ketchup until well combined.

To the skillet, add the drained chickpeas and pour the sauce over them. Stir to coat everything evenly.

In a small bowl, mix the cornstarch and water to create a slurry. Slowly add this to the skillet, stirring continuously. Cook for an additional 5 minutes until the sauce thickens slightly.

Taste and season the dish with salt and pepper as needed.

Once thickened, remove from heat and serve over rice, quinoa, or in lettuce wraps.