Vegan Sticky Sesame Chickpeas (Easy 15-Minute Recipe )

If you’re searching for a quick, protein-packed vegan dinner that tastes like takeout but is way healthier, these Vegan Sticky Sesame Chickpeas are about to become your new favorite go-to meal. They’re ready in just 15 minutes, bursting with sweet, savory, and slightly spicy flavor, and made with simple pantry staples.

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This recipe is the ultimate weeknight lifesaver — delicious, nourishing, and so easy that it almost feels like cheating. Plus, it’s naturally vegan, gluten-free, and perfect for meal prep.

Why You’ll Love These Sticky Sesame Chickpeas

• ✅ Quick and easy – ready in just 15 minutes from start to finish.
• 💪 High in plant-based protein – thanks to hearty chickpeas.
• 🌿 Vegan & gluten-free – perfect for all diets.
• 🤤 Loaded with flavor – a sticky-sweet sesame sauce that coats every bite.
• 🥗 Versatile – pairs perfectly with rice, noodles, or veggies.

If you’ve got a can of chickpeas sitting in your pantry, this is your sign to turn them into something crave-worthy. These sticky sesame chickpeas are slightly crispy on the outside and coated in a glossy, flavorful sauce that will have you licking the spoon.

What Makes This Recipe So Good

I have a thing for easy dinners that don’t taste easy. These chickpeas check every box — they’re quick, filling, and absolutely packed with flavor. Think takeout-style sesame sauce, but lighter and better for you.

The magic is in the sticky sesame glaze, which is the perfect blend of savory tamari (or soy sauce), nutty sesame oil, sweet maple syrup, tangy rice vinegar, and a touch of ginger and garlic. The tapioca starch (or any thickener you have on hand) helps create that glossy, thick texture that clings beautifully to every chickpea.

And the best part? The sauce is so versatile. You can drizzle it over tofu, tempeh, noodles, cauliflower, or even use it as a stir-fry sauce.

Ingredients You’ll Need

All you need are simple pantry staples:

• Chickpeas – canned or cooked, drained and rinsed well.
• Garlic – freshly minced for maximum flavor.
• Avocado oil or olive oil – for sautéing.
• Toasted sesame oil – adds that deep, nutty sesame flavor.
• Low-sodium tamari or soy sauce – tamari if gluten-free.
• Maple syrup – for sweetness and that sticky texture.
• Rice vinegar – balances the flavors perfectly.
• Ground ginger – for a hint of warmth.
• Tapioca starch – or cornstarch/arrowroot, to thicken the sauce.
• Vegetable broth or water – helps blend everything smoothly.
• Red pepper flakes (optional) – for a subtle kick.

How to Make Vegan Sticky Sesame Chickpeas

Step 1: Prepare the chickpeas

Drain and rinse the chickpeas thoroughly until there are no more bubbles. Set them aside while you prepare the sauce ingredients.

Step 2: Sauté the garlic

Mince the garlic finely (or use a garlic press) and add it to a large skillet with avocado oil or olive oil. Sauté for 1–2 minutes over medium heat until it becomes golden and fragrant — don’t let it burn!

Step 3: Make the thickening mixture

In a small bowl, whisk the tapioca starch with about 2 tablespoons of vegetable broth until smooth. This will be used to thicken the sauce later.

Step 4: Build the sauce

To the skillet with the garlic, add sesame oil, tamari (or soy sauce), maple syrup, rice vinegar, ginger, and the remaining broth. Whisk everything together until smooth.

Re-whisk the tapioca mixture (it tends to settle) and pour it into the pan. Stir well to combine.

Step 5: Add the chickpeas

When the sauce starts to bubble gently around the edges, add the chickpeas to the pan. Stir to coat them evenly in the sauce.

Let everything cook on low heat for about 5 minutes, stirring occasionally, until the sauce becomes thick, sticky, and glossy. The chickpeas will darken slightly as they soak up all the flavor — that’s exactly what you want.

Step 6: Let the flavors meld

Remove the pan from the heat and let the chickpeas sit for a few minutes. This allows the sauce to thicken even more and the flavors to blend beautifully.

Serving Suggestions

These sticky sesame chickpeas are endlessly versatile. Serve them with:

• Steamed rice or quinoa for a complete meal.
• A side of broccoli, bok choy, or sautéed spinach.
• On top of noodles for an easy Asian-inspired bowl.
• Inside lettuce wraps or tacos for a creative twist.

Sprinkle with toasted sesame seeds and chopped scallions or chives for a restaurant-style finish.

How to Store & Reheat

Once cooled, store your sesame chickpeas in an airtight container in the refrigerator for up to 3 days.

To reheat, add them to a skillet with a splash of veggie broth or oil and warm gently over low heat until saucy again.

If you notice an off smell after a few days, it’s time to toss them — chickpeas don’t keep as long as some other proteins.

FAQs

Are chickpeas gluten-free?
Yes! Chickpeas are naturally gluten-free. Just make sure to use tamari instead of soy sauce if you’re avoiding gluten.

Can I make the sauce less sweet?
Definitely. You can reduce the maple syrup to 1–2 tablespoons if you prefer a more savory flavor. However, don’t skip it entirely — the sweetness helps make the sauce sticky and balanced.

Can I use something other than chickpeas?
Absolutely! This sauce tastes amazing with tofu, tempeh, cauliflower, or even stir-fried veggies.

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