Vegan Sticky Sesame Chickpeas

Short, Catchy Intro

So you are craving something tasty but too lazy to spend forever in the kitchen huh Same. These sticky sesame chickpeas hit all the right notes: sweet, savory, a little nutty, and outrageously easy. I promise you can pull this off on a weeknight while binge watching your latest obsession and still look like a culinary hero.

If you want a crispy twist on the same flavor profile try the cauliflower version I love for crunchy variety sticky sesame cauliflower

Why This Recipe is Awesome

This recipe is quick, forgiving, and basically refuses to fail on you. You need almost zero prep if you use canned chickpeas and the sauce does all the heavy lifting. It tastes like you spent way more time and effort than you actually did which, let us be honest, is the dream.

It plays well with leftovers. Make a big batch and it will happily reheat for lunches or late night snacking. The sauce clings to the chickpeas like it believes in you. Also this recipe scales wildly well so feel free to double it when you want to impress a crowd or just be smug about meal prep.

Want to wrap it up and call it a handheld? These chickpeas fold great into a wrap if you are feeling extra lazy and portable check out a quick wrap idea

Ingredients You’ll Need

• 1 tablespoon olive oil
• 1 small onion finely diced because tears are optional not required
• 3 cloves garlic minced because garlic is the boss here
• 1/4 cup soy sauce or tamari for gluten-free whatever floats your boat
• 1/4 cup maple syrup for sticky sweet goodness
• 1 tablespoon rice vinegar for a tiny pop of tang
• 1 tablespoon toasted sesame oil for that nutty aroma you will crave
• 1 tablespoon cornstarch mixed with 2 s water yes mix it first no lumps please
• 2 cups cooked chickpeas or one 15 oz can drained and rinsed chef level lazy
• 1 tablespoon sesame seeds for crunch and looks
• 2 green onions sliced for color and freshness
• Salt and pepper to taste because seasoning matters
• Cooked rice or quinoa for serving because carbs are life
• Steamed or roasted vegetables for serving for nutrition and bragging rights

Step-by-Step Instructions

1. Heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté for about 3 to 4 minutes until translucent.
2. Add the minced garlic and sauté for another 1 to 2 minutes until fragrant. Don t let the garlic burn or it will throw a tantrum.
3. In a small bowl mix together the soy sauce maple syrup rice vinegar and toasted sesame oil. Stir until glorious.
4. Pour the sauce mixture into the skillet with the onion and garlic stirring well to combine. Your kitchen will start smelling like destiny.
5. Dissolve the cornstarch in water and add it into the skillet. Stir continuously until the sauce begins to thicken. This is the magic moment.
6. Add the cooked chickpeas to the skillet stirring to coat them evenly with the sticky sesame sauce. Make sure every chickpea gets some love.
7. Allow the chickpeas to simmer in the sauce for about 5 to 7 minutes or until they are heated through and the sauce has thickened to your desired consistency. Taste a few for quality control.
8. Sprinkle the sesame seeds and sliced green onions over the chickpeas. Stir to combine then adjust salt and pepper to taste.
9. Serve the sticky sesame chickpeas over a bed of cooked rice or quinoa with steamed or roasted vegetables on the side. Eat joyfully.

Common Mistakes to Avoid

• Thinking you can skip sautéing the onion. Don t. That little step builds flavor and saves lives.
• Adding cornstarch straight into the pan without mixing it with water. Hello lumps. Do not do that.
• Letting the sauce reduce for so long it becomes glue. It should be sticky not weaponized.
• Skimping on salt because soy sauce is salty but not a substitute for seasoning. Taste as you go.
• Overcooking your chickpeas until they turn into mush unless that is your vibe in which case I will not judge.

Alternatives & Substitutions

• No maple syrup Use brown sugar or agave. Brown sugar gives a deeper caramel note but maple has that cozy vibe. IMO maple wins for flavor.
• No sesame oil Use a neutral oil plus a splash of tahini for nuttiness. It will change the profile but remain tasty.
• Want it spicy Add red pepper flakes or a squirt of sriracha when you add the sauce. Heat happy people rejoice.
• Prefer a different protein Swap chickpeas for tofu cubes or tempeh if you want something denser. Press the tofu first for best results.
• Serving suggestion Try stuffing these into a wrap or bowl for different textures. If you love a fast handheld try layering them with greens and pickles in a tortilla easy vegan wrap inspiration

FAQ (Frequently Asked Questions)

Q. Can I use dried chickpeas instead of canned
A. Yes but cook them first. Soak overnight then simmer until tender. Canned is the shortcut I sometimes abuse.

Q. Can I make this gluten free
A. Absolutely use tamari instead of soy sauce and you are golden.

Q. Will this reheat well for leftovers
A. Totally. Reheat gently on the stove or in the microwave. Add a splash of water to loosen the sauce if it looks clingy.

Q. Can I make this oil free
A. You can skip the olive oil and use a non stick pan but you will lose some flavor and browning. Still tasty though.

Q. How sticky should the sauce be
A. Aim for a glossy coating that clings to the chickpeas but does not harden into a paste. Think syrup not candy.

Q. Can I double the recipe
A. Yes double it and host a tiny dinner party. Or eat the leftovers like a boss.

Q. Any garnish tips
A. Fresh herbs like cilantro or a sprinkle of crushed peanuts add freshness and crunch. Experiment and have fun.

Final Thoughts

This recipe proves that you do not need to be a kitchen wizard to make something satisfying and a little fancy. It takes minutes to assemble and leaves you with a big hit of flavor and minimal cleanup. Cook it for yourself for a cozy solo dinner or double it to feed actual people. Either way you win.

Now go impress someone or yourself with your new culinary skills You have earned it

Conclusion

If you want to peek at another take on this exact vibe check out this original version for inspiration Vegan Sticky Sesame Chickpeas – Eat With Clarity

Sticky Sesame Chickpeas

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• Author: admin
• Total Time: 25
• Yield: 4 servings 1x
• Diet: Vegan

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Description

Quick and easy sticky sesame chickpeas that are sweet, savory, and nutty, perfect for a weeknight meal.

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Ingredients

Scale 1x2x3x

• 1 tablespoon olive oil
• 1 small onion, finely diced
• 3 cloves garlic, minced
• 1/4 cup soy sauce (or tamari for gluten-free)
• 1/4 cup maple syrup
• 1 tablespoon rice vinegar
• 1 tablespoon toasted sesame oil
• 1 tablespoon cornstarch mixed with 2 tablespoons water
• 2 cups cooked chickpeas (or one 15 oz can, drained and rinsed)
• 1 tablespoon sesame seeds
• 2 green onions, sliced
• Salt and pepper to taste
• Cooked rice or quinoa for serving
• Steamed or roasted vegetables for serving

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Instructions

1. Heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté for about 3 to 4 minutes until translucent.
2. Add the minced garlic and sauté for another 1 to 2 minutes until fragrant.
3. In a small bowl, mix together the soy sauce, maple syrup, rice vinegar, and toasted sesame oil. Stir until combined.
4. Pour the sauce mixture into the skillet with the onion and garlic, stirring to combine.
5. Dissolve the cornstarch in water and add it into the skillet. Stir continuously until the sauce begins to thicken.
6. Add the cooked chickpeas to the skillet, stirring to coat them evenly with the sauce.
7. Allow the chickpeas to simmer in the sauce for about 5 to 7 minutes or until heated through.
8. Sprinkle the sesame seeds and sliced green onions over the chickpeas and stir to combine.
9. Serve the chickpeas over a bed of cooked rice or quinoa with steamed or roasted vegetables on the side.

Notes

This recipe can easily be doubled for larger servings or meal prep. Avoid skipping the sautéing step for maximum flavor.

• Prep Time: 10
• Cook Time: 15
• Category: Main Course
• Method: Stovetop
• Cuisine: Asian

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 10g
• Sodium: 800mg
• Fat: 10g
• Saturated Fat: 1g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 52g
• Fiber: 10g
• Protein: 15g
• Cholesterol: 0mg

Keywords: chickpeas, vegan, sticky, easy recipe, weeknight dinner