These Vegan Sticky Sesame Chickpeas are sweet, savory, and satisfyingly sticky—everything you love about takeout sesame dishes but made plant-based and wholesome. Chickpeas soak up a glossy sesame sauce that’s rich in umami and perfectly balanced with a hint of sweetness and spice. Serve them over steamed rice, noodles, or sautéed greens for a fast, comforting meal that’s ready in minutes.
Cooking Time: 25 minutes
Servings: 3–4
Ingredients:
2 cans (15 oz each) chickpeas, drained and rinsed
1 tablespoon sesame oil (or olive oil)
2 cloves garlic, minced
1 teaspoon grated fresh ginger
3 tablespoons soy sauce or tamari
2 tablespoons maple syrup or agave syrup
1 tablespoon rice vinegar
1 tablespoon sriracha or chili paste (adjust to taste)
1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)
2 tablespoons sesame seeds, toasted
2 green onions, chopped
Optional for serving:
Steamed jasmine rice or quinoa
Broccoli, snap peas, or bok choy on the side
Instructions:
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Prepare the Sauce:
In a small bowl, mix soy sauce, maple syrup, rice vinegar, and sriracha. Stir well and set aside. -
Cook the Aromatics:
Heat sesame oil in a large skillet over medium heat. Add minced garlic and ginger, and cook for about 30 seconds until fragrant. Be careful not to burn them. -
Add Chickpeas:
Add the chickpeas to the pan and stir to coat them in the aromatic oil. Let them cook for 3–4 minutes until lightly golden on some sides. -
Add the Sauce:
Pour the prepared sauce over the chickpeas and stir. Cook for 3–4 minutes until the sauce starts to bubble and thicken slightly. -
Thicken with Cornstarch:
Stir in the cornstarch mixture. Keep stirring as the sauce thickens into a shiny glaze that clings to the chickpeas, about 2–3 minutes. -
Finish and Serve:
Sprinkle in the sesame seeds and toss everything together. Remove from heat and top with chopped green onions. Serve warm over rice or noodles with your favorite steamed vegetables.
Tips:
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For extra crunch, toss in roasted cashews or peanuts before serving.
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If you like it spicier, add more sriracha or a pinch of red chili flakes.
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The sauce also works well with tofu or cauliflower.
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Store leftovers in an airtight container in the fridge for up to 3 days and reheat gently in a pan.
Nutrition (per serving):
Calories: 290
Protein: 13g
Carbohydrates: 34g
Fat: 10g
Fiber: 8g
Sugar: 11g
Sodium: 670mg
