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Vegan Sticky Sesame Chickpeas Recipe

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This Vegan Sticky Sesame Chickpeas recipe offers a quick and flavorful plant-based dish packed with protein and savory sweetness. Coated in a sticky, aromatic sauce made with toasted sesame oil, tamari, and maple syrup, these chickpeas are perfect for an easy weeknight dinner served over rice, quinoa, or steamed veggies.

Ingredients

Chickpeas

  • 2 15-ounce cans chickpeas

Sauce and Seasonings

  • 3-4 large cloves garlic, minced
  • 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)

Instructions

  1. Rinse chickpeas: Drain and rinse the canned chickpeas thoroughly under cold water, then set them aside to drain completely.
  2. Sauté garlic: In a sauté pan, heat 1 tablespoon of avocado or olive oil over medium heat. Add the minced garlic and cook for a few minutes until the garlic becomes very fragrant and lightly golden.
  3. Make sauce thickener: In a small bowl, whisk together the tapioca starch and half of the vegetable broth (about 2 tablespoons) until smooth with no lumps. Set this slurry aside.
  4. Combine sauce ingredients: To the pan with garlic, add the low sodium tamari, toasted sesame oil, maple syrup, rice vinegar, ground ginger, red pepper flakes (if using), and the remaining 2 tablespoons of vegetable broth. Whisk everything together to combine.
  5. Add thickener: Pour in the tapioca starch mixture and stir continuously, allowing the sauce to start thickening and becoming glossy.
  6. Add chickpeas: Once small bubbles form in the sauce, add the chickpeas to the pan. Stir thoroughly to coat all the chickpeas evenly with the sticky sauce.
  7. Simmer sauce: Lower the heat and let the chickpeas simmer in the sauce for about 5 minutes, stirring occasionally, until the sauce thickens and becomes sticky.
  8. Let sit: Remove the pan from heat and allow the chickpeas to sit for a couple of minutes so they can fully absorb the flavors of the sticky sesame sauce.
  9. Serve: Serve the vegan sticky sesame chickpeas hot alongside steamed broccoli, quinoa, or rice for a wholesome, satisfying meal.

Notes

  • For extra heat, increase the red pepper flakes to taste.
  • Substitute tamari with gluten-free soy sauce for a gluten-free option.
  • If tapioca starch is unavailable, cornstarch can be used as a thickener.
  • This dish stores well in the refrigerator for up to 3 days and tastes great reheated.
  • Adding fresh chopped green onions or toasted sesame seeds on top adds extra flavor and texture.

Find it online: https://recipethrive.com/vegan-sticky-sesame-chickpeas-recipe/