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Sticky Sesame Chickpeas (Vegan, 15-Minute Dinner)

Vegan Sticky Sesame Chickpeas

Easy, flavorful, and packed with plant protein, these sesame chickpeas are a vegan chickpea recipe that make for a quick and delicious dinner the whole family will love.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: Asian, Vegan
Calories: 321
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cans chickpeas 15 oz each, drained and rinsed
  • 3-4 cloves garlic large, minced
  • 1 tbsp avocado oil or olive oil
  • 1.5 tbsp toasted sesame oil
  • 1/3 cup low sodium tamari or soy sauce use tamari for gluten-free
  • 3 tbsp maple syrup
  • 2 tsp rice vinegar
  • 1/2 tsp ground ginger
  • 1 tbsp tapioca starch or arrowroot/corn starch
  • 1/4 cup low sodium vegetable broth or water divided
  • 1/2 tsp red pepper flakes optional for spice

Equipment

  • Large sauté pan
  • Small mixing bowl
  • Measuring cups and spoons
  • Whisk

Method
 

  1. Drain and rinse the chickpeas thoroughly in a colander, then pat them completely dry with a clean kitchen towel to help them get slightly crispy.
  2. Mince the garlic and add to a large sauté pan with the avocado or olive oil. Sauté over medium heat for 2-3 minutes or until the garlic is very fragrant and just starts to turn golden. Watch carefully to avoid burning.
  3. In a small bowl, combine the tapioca starch and 2 tablespoons of the vegetable broth (half of the 1/4 cup). Whisk vigorously until no clumps remain, then set aside.
  4. To the sauté pan with the garlic, add the low sodium tamari or soy sauce, sesame oil, maple syrup, rice vinegar, ginger, and the remaining 2 tablespoons of vegetable broth. Whisk together until well combined.
  5. Add in the tapioca mixture and stir continuously. When bubbles start to form around the edges (about 1-2 minutes), add in the chickpeas and stir until they are well coated.
  6. Cook on low heat until the sauce becomes thick and sticky, about 5 minutes, stirring occasionally. The sauce should coat the back of a spoon when ready. If the sauce doesn't thicken after 10 minutes, add 2 more teaspoons of tapioca starch mixed with a splash of water.
  7. Remove from the heat and let sit off the burner for 2-3 minutes to allow the chickpeas to absorb all of the flavor and the sauce to reach its final sticky consistency.
  8. Serve with steamed broccoli, quinoa, or rice. Garnish with sesame seeds and scallions if desired.

Notes

Tapioca starch can be substituted with corn or arrowroot starch. Use tamari instead of soy sauce for gluten-free option. Always use low sodium tamari/soy sauce to control salt levels as the sauce concentrates when it reduces. Maple syrup can be substituted with honey (not vegan), brown sugar, or coconut sugar. Can reduce sweetener to 1-2 tablespoons for lower sugar option, but don't eliminate entirely as it helps make the sauce sticky and balances flavors. Store leftovers in airtight container for up to 3 days. Reheat with a splash of veggie broth or oil to restore sauciness.