Can I use canned chickpeas for this recipe?

Yes, canned chickpeas are perfect for this Vegan Sticky Sesame Chickpeas recipe. Simply drain and rinse them well before cooking. They’re a great option for quick meals as they require no additional prep.

How do I make this dish spicier?

To add some heat to the dish, simply increase the amount of red pepper flakes in the sesame sauce. If you like extra spice, you can also add a dash of hot sauce or chili paste.

Can I substitute tamari with soy sauce?

Yes, tamari is the gluten-free version of soy sauce, but regular soy sauce can also be used. If you’re gluten-free, be sure to opt for tamari to avoid gluten

Vegan Sticky Sesame Chickpeas: A Flavorful and Quick Meal

Name: Vegan Sticky Sesame Chickpeas
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Vegan
Ingredients: 2 15-ounce cans chickpeas; 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)

Description

Vegan Sticky Sesame Chickpeas are a quick, flavorful, and healthy dish made in just 15 minutes. This recipe features crispy chickpeas coated in a sweet and savory sesame sauce that’s perfect for a light meal, dinner, or meal prep. It’s vegan, gluten-free, and packed with plant-based protein, making it both delicious and nutritious.

Ingredients

Scale

2 15-ounce cans chickpeas
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)

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Instructions

Drain and rinse the chickpeas until no bubbles remain. Set them aside.
Mince the garlic and sauté in a pan with 1 tablespoon of oil over medium heat until golden and fragrant.
In a small bowl, whisk together the tapioca starch and 2 tablespoons of vegetable broth. Set aside.
Add sesame oil, tamari, maple syrup, rice vinegar, ground ginger, and remaining vegetable broth to the pan. Whisk together until fully combined.
Re-whisk the tapioca starch mixture and add it to the pan. Stir well and cook over medium-low heat until it begins to bubble.
Once bubbling, add the chickpeas and stir to coat them evenly with the sauce. Let the sauce thicken for about 5 minutes.
Remove from heat and let the chickpeas absorb the sauce for 5 minutes before serving.

Notes

If the sauce is too thick, add a bit more vegetable broth or water to loosen it up.
For a spicier version, increase the amount of red pepper flakes or add hot sauce.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of vegetable broth or oil.
Use tamari for a gluten-free version or regular soy sauce if gluten is not a concern.

Prep Time: 5 minutes
Cook Time: 10 minutes
Category: Dinner, Vegan
Method: Sautéing
Cuisine: Vegan, Asian-inspired

Nutrition

Serving Size: 1 serving (1/4 of recipe)
Calories: 321 kcal
Sugar: 9g
Sodium: 800mg
Fat: 9.6g
Saturated Fat: 1g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 49g
Fiber: 10.5g
Protein: 11.5g
Cholesterol: 0mg