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Vegan Sticky Sesame Chickpeas Recipe

Vegan Sticky Sesame Chickpeas Recipe
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★★★★★

4.8 from 16 reviews

A delicious and easy Vegan Sticky Sesame Chickpeas recipe featuring tender chickpeas coated in a sticky, flavorful sauce made with toasted sesame oil, tamari, maple syrup, garlic, and fresh ginger. Perfect as a plant-based protein option, this dish is great served over rice, quinoa, or steamed vegetables for a wholesome meal.

Ingredients

Scale

Chickpeas

  • 2 cans (15 ounces each) chickpeas, drained and rinsed

Sauce & Flavorings

  • 3–4 large cloves garlic, minced
  • 1 tablespoon avocado oil or olive oil
  • 1.5 tablespoons toasted sesame oil
  • ⅓ cup tamari or soy sauce
  • 2 tablespoons maple syrup
  • 1 tablespoon rice vinegar
  • 1 tablespoon fresh grated ginger
  • ¼ cup vegetable broth
  • 1 tablespoon arrowroot powder or cornstarch

Instructions

  1. Prepare Chickpeas: Drain and rinse the chickpeas thoroughly under cold water, then set them aside to remove excess moisture.
  2. Sauté Garlic: Mince the garlic and heat 1 tablespoon of avocado or olive oil in a pan over medium heat. Add the garlic and sauté until fragrant and golden brown, about 1-2 minutes, being careful not to burn it.
  3. Mix Thickening Agent: In a small bowl, whisk together 1 tablespoon arrowroot powder (or cornstarch) with 2 tablespoons of vegetable broth until smooth. Set aside to prevent clumping later.
  4. Create Sauce Base: To the pan with garlic, add 1.5 tablespoons toasted sesame oil, ⅓ cup tamari or soy sauce, 2 tablespoons maple syrup, 1 tablespoon rice vinegar, 1 tablespoon fresh grated ginger, and the remaining 2 tablespoons vegetable broth. Whisk well to combine all the ingredients.
  5. Add Arrowroot Mixture: Re-whisk the arrowroot and vegetable broth mixture to prevent separation, then pour it into the pan. Stir thoroughly to integrate it with the sauce.
  6. Cook Sauce: Maintain the pan over medium to medium-low heat and cook the sauce, stirring frequently, until it begins to bubble and slightly thicken, about 2-3 minutes.
  7. Combine Chickpeas: Add the drained chickpeas to the pan and gently stir to coat them evenly with the sticky sauce. Continue to cook for about 5 minutes, allowing the sauce to thicken further and the chickpeas to absorb the flavors.
  8. Rest and Meld Flavors: Turn off the heat and let the dish sit for 5 minutes. This resting period helps the sauce fully coat the chickpeas and meld the flavors perfectly.
  9. Serve: Serve the sticky sesame chickpeas hot over cooked rice, quinoa, or steamed vegetables for a satisfying vegan meal.

Notes

  • For gluten-free option, use tamari instead of regular soy sauce.
  • You can adjust the sweetness by adding more or less maple syrup to taste.
  • Arrowroot powder works best as a thickener for a clear glaze, but cornstarch is a good substitute.
  • Toast the sesame oil lightly if you want an even more robust sesame flavor.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

Keywords: vegan chickpeas recipe, sticky sesame chickpeas, plant-based protein, easy vegan dinner, sesame chickpeas sauce, gluten-free vegan main dish

Find it online: https://leofoster.com/vegan-sticky-sesame-chickpeas-recipe/