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    Home » Dinner

    Published: Jul 22, 2022 · Modified: Jul 23, 2022 by Kayla with Leave a Comment

    Sticky Sesame Chickpeas

    Jump to Recipe Print Recipe

    Sticky Sesame Chickpeas are sweet with a nutty, umami flavor. They're so easy and quick to make, and a great source of plant protein. These can be ready to serve in less than 15 minutes.

    Two bowls of sticky sesame chickpeas over white rice with broccoli, topped with green onions and red pepper flakes.

    I really love a good plant based meal that's nutritional, tasty and filling. Another good vegan meal is my Vegan Eggplant Parmigiana. Like this recipe for sticky sesame chickpeas, they both have a gluten free option as well.

    Ingredients to make sticky sesame chickpeas.
    Jump to:
    • 📝Ingredient Notes
    • 🍯Substitutions
    • 🔪Instructions
    • 🧊Storing
    • ✅Pro Tips
    • ❓Frequently Asked Questions
    • 📖 Recipe

    📝Ingredient Notes

    Chickpeas- These beans are also known as garbanzo beans. I like to make this recipe using canned chickpeas, but you can always use dried and make them yourself. This recipe calls for 2 cans. Each can is 1 pound of chickpeas, so you will need 2 pounds of cooked chickpeas. Remember, dried beans do not measure the same as when they are cooked.

    🍯Substitutions

    Corn starch- Or tapioca starch.

    Pure maple syrup- Swap out the pure maple syrup for honey as a sweetener.

    Soy sauce- Tamari is a good soy sauce substitute that is also gluten free. Make sure to use low sodium on either of these. Otherwise, it will taste overly salty.

    Rice vinegar- Fresh lemon juice or apple cider vinegar will work in place of rice vinegar. These swaps can also help make this recipe a gluten free one!

    Vegetable broth- Water will also work well in the place of broth.

    🔪Instructions

    Open the canned chickpeas and rinse them until all the bubbles disappear. Drain well and then set them aside.

    In a skillet, add in the olive oil and grated garlic. Sautée until fragrant for about a minute.

    Grated and sautéed garlic in a stainless steel pan.

    Add in the reduced sodium soy sauce, rice vinegar, sesame oil, maple syrup and ground ginger. Mix well and turn the stove on to medium heat.

    Soy sauce mixture in a stainless steel pan.

    In a separate bowl or liquid measuring cup, mix together the vegetable broth and corn starch until no lumps remain. Add that in to the pan when the soy sauce mixture starts to get hot, and whisk it together.

    Continue to whisk as the sauce begins to lightly bubble and thicken.

    Thickened sesame sauce in a stainless steel pan with a stainless steel whisk in the pan.

    Turn the heat down to low and then add in the chickpeas and mix them in with the sauce. As the chickpeas cook, they will absorb some of the flavors.

    Chickpeas mixed in with the thickened sesame sauce.

    This recipe uses extra sauce, so the longer we let it bubble, the more it will thicken. Let it cook and thicken on low heat for a few minutes. With a wooden spoon, stir throughout while it cooks. The sauce will also thicken more as it cools.

    Before serving, sprinkle in the sesame seeds and mix well.

    Sticky sesame chickpeas in a stainless steel pan with a wooden spoon in the pan.

    Serve over a bowl of rice and optionally top with green onions, crushed red pepper flakes or sriracha.

    Enjoy!

    🧊Storing

    Store in the refrigerator in an airtight container for 3-4 days.

    This post contains affiliate links. I may earn commission from qualifying purchases at no additional cost to you. I will never recommend a product I don't use or trust. Thank you for your support.

    ✅Pro Tips

    • Use good quality chickpeas from a can. Typically, lower quality chickpeas are much harder and take longer to become soft. I like to use a good one such as Bush's Garbanzo Beans. They're already soft, so they really just need heated up.
    • If your sauce is too thin, let it sit at a soft/light boil while continuously mixing to prevent the sauce from burning in the pan. It will also thicken even more as it cools.

    ❓Frequently Asked Questions

    Where can sesame seeds be found?

    You can check your local supermarket for sesame seeds or find them online on Amazon.

    Are sticky sesame chickpeas gluten free?

    This recipe uses soy sauce, which is not gluten free. You can instead use a low sodium Tamari in its place. Additionally, rice vinegar is not gluten free as it is fermented, and not distilled. In its place you can use fresh lemon juice or even apple cider vinegar.

    When do you add sesame seeds to the sesame chickpeas?

    You can either toast the sesame seeds first to bring out their nutty flavor even more and give some extra crunch, or just mix them into the sauce last, like I do.

    To toast the sesame seeds, place them in a pan on the stove (without oil) for up to 3 minutes on medium heat. Make sure you stir them the whole time. They will become golden when they are toasted. Just be careful not to let them burn.

    Are sticky sesame chickpeas good for you?

    Chickpeas provide numerous health benefits such as helping with digestion, controlling blood sugar, lowering cholesterol and provides nutrients for strong bones. Sesame seeds also provide good nutrition as well. Given these statements, this recipe is also high in sodium from the soy sauce and vegetable broth, even using reduced sodium products. Therefore, it is important to enjoy in moderation.

    If you enjoyed this recipe for my vegan Sticky Sesame Chickpeas, leave a comment and review down below! I love to hear from you. Also, if you aren't following me on Instagram, search @thedairyfreemenu for some more cooking inspiration!

    📖 Recipe

    Two bowls of sticky sesame chickpeas over white rice with broccoli, topped with green onions and red pepper flakes.

    Sticky Sesame Chickpeas

    Kayla
    Sticky Sesame Chickpeas are sweet with a nutty, umami flavor. They're so easy and quick to make, and a great source of plant protein. These can be ready to serve in less than 15 minutes.
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 10 mins
    Total Time 15 mins
    Course Main Course
    Cuisine Chinese
    Servings 4
    Calories 238 kcal

    Ingredients
      

    • 1 tablespoon olive oil
    • 3-4 large garlic cloves grated
    • ½ cup soy sauce low sodium**
    • 3 teaspoons rice vinegar
    • 1 ½ tablespoons sesame oil
    • ½ cup maple syrup or more to taste
    • 1 teaspoon ground ginger
    • ½ cup vegetable broth low sodium
    • 2 tablespoons corn starch
    • 2 cans chickpeas rinsed, drained
    • 1 tablespoon sesame seeds

    Toppings

    • green onions
    • crushed red pepper flakes
    • sriracha

    Instructions
     

    • Open the canned chickpeas and rinse them until all the bubbles disappear. Drain well and then set them aside.
    • In a skillet, add in the olive oil and grated garlic. Sautée until fragrant for about a minute.
    • Add in the reduced sodium soy sauce, rice vinegar, sesame oil, maple syrup and ground ginger. Mix well and turn the stove on to medium heat.
    • In a separate bowl or liquid measuring cup, mix together the vegetable broth and corn starch until no lumps remain. Add that in to the pan when the soy sauce mixture starts to get hot, and whisk it together.
    • Continue to whisk as the sauce begins to lightly bubble and thicken. Turn the heat down to low and then add in the chickpeas and mix them in with the sauce. As the chickpeas cook, they will absorb some of the flavors.
    • This recipe uses extra sauce, so the longer we let it bubble and keep hot, the more it will thicken. Let it cook and thicken on medium-low heat for a few minutes. With a wooden spoon, stir throughout while it cooks.
    • Before serving, sprinkle in the sesame seeds and mix well.
    • Serve over a bowl of rice and optionally top with green onions, crushed red pepper flakes or sriracha.
    • Enjoy!

    Notes

    • It's important to use low sodium soy sauce. Otherwise, the dish can get pretty salty. It's also good to use a reduced sodium vegetable broth. 

    Nutrition

    Serving: 1cupCalories: 238kcalCarbohydrates: 34gProtein: 4gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gSodium: 1152mgPotassium: 225mgFiber: 1gSugar: 24gVitamin A: 1IUVitamin C: 1mgCalcium: 78mgIron: 1mg
    Keyword sesame chickpeas, sticky sesame chickpeas, vegan sesame chickpeas
    Tried this recipe?Let us know how it was!

    Note: The nutrition label is only an estimate. Amounts may vary.

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