Sticky Sesame Chickpeas
Enjoy a delicious and unique dish with this 15-minute sticky sesame chickpeas recipe. These sesame-coated chickpeas are perfect served with noodles, rice, or even a salad. Try them today to add some extra flavor to your dinner!
Enjoy some delicious sticky sesame chickpeas in around 15 minutes. Our recipe delivers the perfect balance of sweet and savory, and you can easily customize it to your own taste preferences. This easy and nutritious meal is sure to be a hit – try it today!
Key Ingredients
You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.
- Chickpeas — You’ll need either two 15-ounce cans or 3 cups of freshly cooked chickpeas.
- Soy Sauce — We’ll use around two tablespoons of soy sauce, or you can substitute tamari or Braggs Amino Acids for a gluten-free option.
- Syrup — These chickpeas have a sweet and sour vibe, so we’ll be adding some syrup for sweetness. You can use maple syrup or agave nectar.
- Vegetable oil — I like using toasted sesame oil to add the sesame flavor we’re looking for.
- Garlic — We’ll be adding minced garlic from 3 to 4 cloves. Add more or less based on your preference for garlic.
- Ketchup — We’ll use ketchup to add sweetness, color, and a slightly tangy flavor.
- Vinegar — You can add some rice vinegar to the sauce for an even more tangy flavor. Feel free to substitute apple cider vinegar.
- Ginger — You can use fresh ginger, but I like adding ground ginger. This keeps it easy while still adding hints of ginger flavor.
- Cornstarch — To make a thick sauce, we’ll use a cornstarch slurry, combining a bit of cornstarch with water.
How to Make Sticky Sesame Chickpeas
- If you’re using canned chickpeas, drain them and set them aside.
- Cook garlic for one minute in a heated oiled skillet.
- Add sauce ingredients to the skillet and stir to combine.
- Stir cornstarch with one tablespoon of water and pour it into a skillet.
- Add the chickpeas and stir to coat. Cook until the sauce thickens.
Orange Chickpeas
Looking to change up the flavors a bit? All you need is an orange to transform this simple dish into sticky orange chickpeas.
Here’s how to do it:
- Zest an orange and add the zest to the skillet with the chickpeas
- Cut the zested orange in half and juice both halves. Add the orange zest to the skillet as well.
- Follow the rest of the recipe as directed, adding the cornstarch slurry and cook until the sauce is thickened.
This version reminds me of my sweet and sour orange tofu, which we love serving over homemade brown rice or this sticky brown rice recipe.
Serving Suggestions
Serve this with your favorite side dishes such as:
- Some microwave-steamed broccoli.
- Serve over cooked brown rice, noodles, or zucchini noodles.
- Top with sesame seeds.
- Add chopped green onions for color and flavor.
Storage Tips
Store leftovers in an airtight container in the fridge for up to 4 days. They can also be frozen in a freezer-safe container for up to 2 months.
Chickpea Recipes
If you love this vegan sticky sesame chickpeas recipe, here are more savory chickpea recipes to try:
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Sticky Sesame Chickpeas
Ingredients
- 3 cups cooked chickpeas (2 15-ounce cans or freshly cooked)
Sauce
- 2 tablespoons soy sauce (substitute tamari for gluten-free)
- 5 tablespoons maple syrup
- 1 teaspoon sesame oil
- 3 teaspoons minced garlic 3 to 4 cloves, peeled, chopped, and minced
- 4 tablespoons ketchup
- 1 tablespoon rice vinegar
- 1 teaspoon ground ginger
thickener
- 1 tablespoon cornstarch
- Serving: Serve with noodles or rice. Toppings: top with sesame seeds and chopped green onions.
Instructions
- If using canned chickpeas, drain them and set aside.
- Add oil to a skillet over medium heat until it begins to sizzle. Add garlic and reduce heat slightly. Cook for one minute, being careful not to burn it.
- Add sauce ingredients to the skillet. Stir to combine.
- Stir together cornstarch with one tablespoon of water in a small bowl. Stir this in with the sauce.
- Add the chickpeas and stir to coat. Cook until the sauce thickens.
- Serve with steamed veggies such as broccoli. Serve over cooked brown rice, noodles, or zucchini noodles.
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The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.
Have you tried with honey instead of maple syrup?
Hi Erin! I have not tried honey with this recipe, but I’m certain it would work. Your honey should be runny, and you might want to heat it so that it’s thinner and spreads easily around the chickpeas. I’d love to hear how it works for you!
So Good and So Easy! Made this tonight and everyone loved it.
I’m so glad you liked this recipe, Martha!