Why You’ll Love Vegan Sticky Sesame Chickpeas Recipe
This recipe is incredibly fast, coming together in just 15 minutes without sacrificing flavor. It’s completely plant-based, budget-friendly, and packed with protein from chickpeas. The sauce strikes the perfect balance between sweet, savory, and slightly tangy, with a hint of sesame richness. It’s also versatile, pairing easily with rice, quinoa, or vegetables for a complete meal.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 15 ounce cans chickpeas
3-4 large cloves garlic
1 tablespoon avocado oil or olive oil
1.5 tablespoons toasted sesame oil
1/3 cup low sodium tamari or soy sauce
3 tablespoons maple syrup
2 teaspoons rice vinegar
1/2 teaspoon ground ginger
1 tablespoon tapioca starch
1/4 cup low sodium vegetable broth or water (divided)
1/2 teaspoon red pepper flakes (optional for spice)
Directions
Drain and rinse the chickpeas thoroughly, then set aside.
Mince the garlic and add it to a sauté pan with the avocado oil or olive oil.
Sauté over medium heat for a few minutes until the garlic becomes very fragrant, being careful not to burn it.
In a small bowl, combine the tapioca starch with half of the vegetable broth. Stir until completely smooth with no clumps, then set aside.
To the pan with the garlic, add the soy sauce, sesame oil, maple syrup, rice vinegar, ground ginger, and the remaining vegetable broth. Whisk everything together.
Add the tapioca mixture to the pan and stir well to combine.
Once the sauce begins to bubble, add the chickpeas and stir until they are evenly coated.
Reduce the heat to low and cook for about 5 minutes, stirring occasionally, until the sauce thickens and becomes sticky.
Remove from heat and let the chickpeas sit briefly so they can absorb the sauce.
Serve warm with steamed broccoli, quinoa, or rice.
Servings and timing
Servings: 4
Prep time: 5 minutes
Cook time: 10 minutes
Total time: 15 minutes
Variations
Add sautéed vegetables like bell peppers, snap peas, or carrots for extra texture and nutrition.
Sprinkle toasted sesame seeds or sliced green onions on top for added flavor and presentation.
Swap maple syrup for agave or brown sugar if preferred.
Use sriracha or chili paste instead of red pepper flakes for a spicier kick.
For extra crispiness, roast or air-fry the chickpeas before adding them to the sauce.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat in a pan over medium-low heat or in the microwave, adding a splash of water or broth to loosen the sauce if needed.
This dish is not ideal for freezing, as the sauce texture may change when thawed.
FAQs
Can I use dried chickpeas instead of canned?
Yes, just make sure they are fully cooked and softened before using in the recipe.
Is this recipe gluten free?
It can be if you use tamari instead of regular soy sauce.
What can I serve with sticky sesame chickpeas?
They pair well with rice, quinoa, noodles, or steamed vegetables like broccoli.
Can I make this oil-free?
Yes, you can sauté the garlic in a bit of vegetable broth instead of oil.
How do I make the sauce thicker?
Let it simmer a bit longer or add a small additional amount of tapioca slurry.
Can I use cornstarch instead of tapioca starch?
Yes, cornstarch works as a direct substitute.
Are chickpeas a good protein source?
Yes, chickpeas are rich in plant-based protein and fiber.
Can I make this ahead of time?
Yes, it reheats well and can be made a day or two in advance.
How spicy is this recipe?
It’s mild by default, but the red pepper flakes add adjustable heat.
Can I double the recipe?
Absolutely, just scale up the ingredients and use a larger pan.
Conclusion
Vegan sticky sesame chickpeas are a quick and satisfying dish that delivers bold flavor with minimal effort. Whether you’re looking for a simple weeknight dinner or a meal prep option, this recipe is a delicious and versatile choice that you’ll want to make again and again.
