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Vegan Sticky Sesame Chickpeas

Vegan Sticky Sesame Chickpeas for a Quick Flavor Blast

A quick and flavorful recipe featuring Vegan Sticky Sesame Chickpeas, balancing sweet and savory ingredients for a delightful meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Marinating Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner
Cuisine: Vegan
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauce
  • ¼ cup Soy Sauce or Tamari Substitute with tamari for gluten-free option.
  • 2 tablespoons Maple Syrup Can be replaced with agave nectar.
  • 1 tablespoon Rice Vinegar Apple cider vinegar works well as a substitute.
  • 1 tablespoon Toasted Sesame Oil Adjust quantity if substituting.
  • 1 tablespoon Cornstarch Combine with water for a slurry; no substitutes recommended.
For the Chickpeas
  • 1 can Cooked Chickpeas Canned chickpeas save time and effort.
  • 2 tablespoons Olive Oil Any neutral oil can be used as a substitute.
  • 1 medium Onion White or yellow onions enhance the flavors.
  • 3 cloves Garlic Fresh minced garlic is essential.
For Garnishing
  • to taste Sesame Seeds Optional, adds texture.
  • 2 tablespoons Green Onions Chives can serve as a substitute.
  • to taste Salt and Pepper Adjust to personal taste.
For Serving
  • 2 cups Cooked Rice or Quinoa Choose any grain of preference.
  • 2 cups Steamed or Roasted Vegetables Excellent side options.

Equipment

  • Skillet
  • Mixing bowl
  • Measuring cups
  • Measuring spoons

Method
 

Step-by-Step Instructions
  1. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add 1 finely diced onion, sautéing for 3–4 minutes until translucent.
  2. Stir in 3 minced garlic cloves and cook for another 1–2 minutes until lightly golden.
  3. Whisk together ¼ cup of soy sauce, 2 tablespoons of maple syrup, 1 tablespoon of rice vinegar, and 1 tablespoon of toasted sesame oil.
  4. Pour the sauce mixture into the skillet, stirring well to coat, and cook for about 1 minute.
  5. Create a slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of water. Stir into the skillet and cook until sauce thickens for about 2 minutes.
  6. Fold in 1 can of drained chickpeas, ensuring they are well coated. Cook for about 5 minutes until heated through.
  7. Allow the mixture to simmer for an additional 5–7 minutes until the sauce is glossy.
  8. Garnish with sesame seeds and chopped green onions, adjusting seasoning with salt and pepper. Serve over rice or quinoa.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 45gProtein: 12gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gSodium: 700mgPotassium: 600mgFiber: 10gSugar: 5gVitamin A: 12IUVitamin C: 15mgCalcium: 80mgIron: 4mg

Notes

For best flavor, consider marinating the chickpeas in the sauce for 30 minutes before cooking. Adjust sauce thickness with more cornstarch if desired.

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