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Looking down on a bowl of sticky chickpeas served over rice.
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Sticky Sesame Chickpeas

Enjoy a delicious dish with this sticky sesame chickpeas! These sesame-coated chickpeas are a perfect plant-based entree you can serve cold over salads or hot over noodles or rice.
Course Main Course
Cuisine Asian
Diet Vegan, Vegetarian
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 servings
Calories 312kcal
Author Marly McMillen

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.
Cups - Metric

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.
    A hand holds a wooden measuring spoon, adding ingredients to a saucepan with garlic and sauce.
  • Stir together cornstarch with one tablespoon of water in a small bowl. Stir this in with the sauce.
    A hand holds a scowl bowl of cornstarch slurry, pouring it into a skillet with a sauce mixture.
  • Add the chickpeas and stir to coat. Cook until the sauce thickens.
    A hand holds a glass measuring cup full of chickpeas, pouring them into a skillet with sauce.
  • Serve with steamed veggies such as broccoli. Serve over cooked brown rice, noodles, or zucchini noodles.

Nutrition

Calories: 312kcal | Carbohydrates: 58g | Protein: 12g | Fat: 4g | Saturated Fat: 0.5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 650mg | Potassium: 491mg | Fiber: 10g | Sugar: 24g | Vitamin A: 111IU | Vitamin C: 3mg | Calcium: 96mg | Iron: 4mg