Description
Easy, flavorful, and ready in just 15 minutes, these Vegan Sticky Sesame Chickpeas are coated in a glossy, sweet-salty sesame glaze that’s downright addictive. Packed with plant-based protein and simple ingredients, it’s a perfect weeknight meal that tastes like healthy takeout at home.
Ingredients
2 cans (15 oz each) chickpeas, drained and rinsed
3–4 large garlic cloves, minced
1 tbsp avocado oil (or olive oil)
1½ tbsp toasted sesame oil
⅓ cup low-sodium tamari (or soy sauce if not GF)
3 tbsp maple syrup
2 tsp rice vinegar
½ tsp ground ginger
1 tbsp tapioca starch (or cornstarch/arrowroot)
¼ cup vegetable broth (divided)
½ tsp red pepper flakes (optional, for spice)
To serve: cooked rice or quinoa, steamed broccoli, sesame seeds, scallions
Instructions
1. Prep the chickpeas
Drain and rinse the chickpeas well until no bubbles remain. Set aside while preparing the sauce.
2. Sauté the garlic
Add minced garlic to a large skillet with avocado oil. Sauté over medium heat until fragrant and lightly golden, about 1–2 minutes.
3. Mix the thickener
In a small bowl, whisk together tapioca starch and 2 tablespoons of vegetable broth until smooth. Set aside.
4. Make the sauce
To the skillet with garlic, add sesame oil, tamari, maple syrup, rice vinegar, ground ginger, and the remaining broth. Stir well.
5. Thicken the sauce
Re-whisk the tapioca mixture and pour it into the pan. Stir continuously until the sauce begins to bubble and thicken slightly.
6. Add the chickpeas
Toss in the chickpeas and gently fold them into the sauce until they are evenly coated. Continue to cook for about 5 minutes on low heat, stirring occasionally, until the sauce is thick, sticky, and glossy.
7. Finish and serve
Remove from heat and let sit for a few minutes to allow the chickpeas to absorb more flavor. Serve warm with rice, quinoa, and veggies of your choice. Garnish with sesame seeds and chopped scallions.
Notes
- Thickener swap: Tapioca starch can be replaced with cornstarch or arrowroot.
- Gluten-free option: Use tamari instead of soy sauce.
- Sweetener options: Maple syrup adds depth, but honey, coconut sugar, or brown sugar also work.
- Less sweet version: Reduce the maple syrup to 1–2 tablespoons for a more savory taste.
- Storage: Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of broth to revive the sauce.
- Make it a meal: Serve with jasmine rice, quinoa, noodles, or steamed veggies.
- Prep Time: 5 min
- Cook Time: 10 min