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Vegan Sticky Sesame Chickpeas

Savory Vegan Sticky Sesame Chickpeas for Quick Weeknight Dinners

Easy and delicious Vegan Sticky Sesame Chickpeas packed with flavor and protein, perfect for quick weeknight meals.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Vegan
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chickpeas
  • 2 tablespoons Olive Oil Adds richness and helps sauté vegetables.
  • 1 small Onion, finely diced Provides a savory base; caramelizes for sweetness.
  • 3 cloves Garlic, minced Enhances aroma and flavor; sauté until fragrant.
  • 1/4 cup Soy Sauce or Tamari Salty umami flavor; use tamari for gluten-free.
  • 1/4 cup Maple Syrup Sweetens the sauce; can substitute with agave nectar.
  • 1 tablespoon Rice Vinegar Adds acidity; balances sweetness.
  • 1 tablespoon Toasted Sesame Oil Delivers a robust nutty flavor.
  • 1 tablespoon Cornstarch mixed with water Used for thickening the sauce.
  • 2 cups Cooked Chickpeas Main ingredient, provides protein; canned saves prep time.
For the Garnish and Serving
  • 1 tablespoon Sesame Seeds Garnish for texture and flavor.
  • 2 Green Onions, sliced Fresh garnish; adds color and crunch.
  • Salt and Pepper To taste, enhancing flavors.
  • Cooked Rice or Quinoa Serving base; complements the chickpeas.
  • Steamed or Roasted Vegetables Additional nutritious side.

Equipment

  • Large skillet

Method
 

Step-by-Step Instructions
  1. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the finely diced onion and sauté for about 3–4 minutes until they become translucent and fragrant.
  2. Once the onions are ready, incorporate the minced garlic into the skillet. Sauté for an additional 1–2 minutes until fragrant.
  3. In a separate bowl, whisk together 1/4 cup of soy sauce, 1/4 cup of maple syrup, 1 tablespoon of rice vinegar, and 1 tablespoon of toasted sesame oil. Pour the sauce into the skillet.
  4. Pour the prepared sauce into the skillet, stirring gently to combine with the sautéed onion and garlic. Allow to simmer for about 1 minute.
  5. In a small bowl, mix 1 tablespoon of cornstarch with 2 tablespoons of water until smooth. Add this slurry to the skillet, stirring until the sauce thickens, about 2–3 minutes.
  6. Introduce 2 cups of cooked chickpeas into the sauce. Toss gently to coat them thoroughly. Cook for about 5–7 minutes until heated through.
  7. Taste and adjust seasoning with salt and pepper as desired.
  8. Sprinkle 1 tablespoon of sesame seeds and sliced green onions over the chickpeas. Serve over rice or quinoa with steamed or roasted vegetables.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 45gProtein: 14gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gSodium: 800mgPotassium: 500mgFiber: 12gSugar: 8gVitamin A: 5IUVitamin C: 10mgCalcium: 6mgIron: 15mg

Notes

For extra flavor, marinate chickpeas in the sauce for 30 minutes before cooking. Adjust spice with red pepper flakes if desired.

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