I absolutely love this Vegan Sticky Sesame Chickpeas Recipe because it turns simple pantry ingredients into a dish that’s packed with flavor and texture. The sticky, glossy sauce clings perfectly to every chickpea, making each bite a delightful burst of sweet, savory, and nutty notes. It’s one of those recipes that’s quick to whip up on a busy weeknight yet feels special enough to serve guests — and trust me, my family goes crazy for it every time.
When I first tried this recipe, I was amazed at how a handful of ingredients, including maple syrup and toasted sesame oil, could come together to create such a crave-worthy sauce. You’ll find that it’s versatile too — great over rice, quinoa, or alongside steamed greens for a wholesome meal. If you’re looking for an easy, vegan recipe that doesn’t skimp on taste, this Vegan Sticky Sesame Chickpeas Recipe is definitely worth trying out.
Why You’ll Love This Recipe
- Quick and Easy: Ready in just 15 minutes, perfect for weeknights when time is tight.
- Flavor Explosion: The blend of toasted sesame oil, maple syrup, and tamari creates a perfectly balanced sweet-savory sauce.
- Vegan and Nutritious: Packed with protein and fiber, it’s a wholesome plant-based meal option.
- Versatile Dish: Works great solo or as a flavorful topping for bowls, salads, or wraps.
Ingredients You’ll Need
Each ingredient in this Vegan Sticky Sesame Chickpeas Recipe is there for a reason — from the nuttiness of sesame oil to the subtle tang from rice vinegar. Here’s what you’ll want to grab from the store or pantry before you get started.
- Chickpeas: Canned chickpeas make this recipe super convenient; just rinse and drain well for best results.
- Garlic: Use fresh garlic and mince it finely — I love using a garlic press to avoid big chunks while maximizing flavor.
- Avocado oil or olive oil: Provides the base for sautéing the garlic; avocado oil has a mild flavor and high smoke point.
- Toasted sesame oil: This is what gives the dish its signature toasty, nutty aroma — don’t skip it!
- Low sodium tamari or soy sauce: I recommend low sodium to keep the saltiness balanced; tamari is gluten-free if you need that option.
- Maple syrup: Adds natural sweetness and helps create that glossy, sticky texture on the chickpeas.
- Rice vinegar: Just a splash adds a subtle tang that brightens up the sauce perfectly.
- Ground ginger: Provides warmth and depth without overpowering the dish.
- Tapioca starch: This helps thicken the sauce to that perfect sticky consistency; you can swap with cornstarch or arrowroot if needed.
- Vegetable broth or water: Used to loosen the sauce and mix with starch for smooth thickening.
- Red pepper flakes (optional): For a little heat if you like things spicy — my family usually loves the kick it adds!
Variations
I like to mix things up with this Vegan Sticky Sesame Chickpeas Recipe depending on what’s in my kitchen or who I’m cooking for. Don’t be afraid to experiment — it’s all about making this dish your own!
- Adding Veggies: I often toss in steamed broccoli, snap peas, or shredded carrots to amp up the nutrition and add crunch.
- Protein Boost: Sometimes I add crispy tofu cubes or tempeh for extra protein and texture, especially when serving as a main course.
- Sweetness Levels: If you prefer a less sweet sauce, try reducing the maple syrup by half, or swap for brown sugar for a deeper flavor.
- Spice it Up: I’ve found that red pepper flakes or even a dash of sriracha really elevate the taste if you like a kick.
How to Make Vegan Sticky Sesame Chickpeas Recipe
Step 1: Prep Your Chickpeas and Garlic
Start by draining and rinsing your canned chickpeas thoroughly — this helps remove any canned taste and excess salt. Then, finely mince your garlic; I always use a garlic press for this because it gives me tiny bits that melt into the sauce without leaving big chunks. This step is what builds the foundational flavor, so take your time here! Once the garlic is ready, heat your avocado or olive oil in a sauté pan over medium heat and gently cook the garlic until it’s fragrant but not browned, about 1-2 minutes.
Step 2: Mix Your Sticky Sauce
In a small bowl, whisk together the tapioca starch with half of your vegetable broth until smooth. This slurry will thicken the sauce nicely without lumps. Next, pour the tamari, toasted sesame oil, maple syrup, rice vinegar, ground ginger, and the remaining broth into the pan with your garlic. Mix it all together and then stir in the tapioca slurry. Soon, you’ll see bubbles forming — that’s when you know the sauce is heating up properly.
Step 3: Cook the Chickpeas in the Sauce
Add the drained chickpeas into the pan and stir well so every chickpea gets coated with the luscious sauce. Turning the heat down to low, let it simmer gently for about 5 minutes, stirring occasionally to prevent sticking. The sauce will thicken and become glossy as it cooks. When it reaches that perfect sticky consistency, take the pan off the heat and let the chickpeas sit for a few minutes — this lets the flavors really soak in, which is absolutely worth the wait.
Pro Tips for Making Vegan Sticky Sesame Chickpeas Recipe
- Garlic Precision: Using a garlic press ensures tiny, evenly minced garlic pieces that infuse the sauce without overpowering any bites.
- Low Heat Simmer: Cooking the sauce on low prevents it from burning while letting the tapioca starch thicken perfectly.
- Tapioca Substitute: If you don’t have tapioca starch, cornstarch or arrowroot powder work well—just keep the same ratio.
- Avoid Over-Salting: Always opt for low sodium tamari or soy sauce; otherwise, the sauce can get too salty quickly.
How to Serve Vegan Sticky Sesame Chickpeas Recipe
Garnishes
I love topping these sticky sesame chickpeas with a sprinkle of toasted sesame seeds to echo that nutty flavor and a handful of finely sliced green onions for a fresh, crisp contrast. A tiny drizzle of sriracha or chili oil on top is another favorite, adding just the right amount of heat.
Side Dishes
Pair this dish with fluffy steamed jasmine rice or nutty quinoa to soak up every bit of the sauce. For a vibrant, balanced plate, I often serve it alongside steamed broccoli or sautéed bok choy — the greens add a lovely crunch and freshness that complements the sticky chickpeas beautifully.
Creative Ways to Present
For special gatherings, I like to serve the Vegan Sticky Sesame Chickpeas in individual bowls layered with rice, fresh herbs like cilantro or mint, and colorful veggie ribbons for an impressive but simple bowl meal. You can even turn it into lettuce wraps for a fun finger-food option at parties.
Make Ahead and Storage
Storing Leftovers
Leftovers keep really well in an airtight container in the fridge for up to four days. Before storing, I like to let the chickpeas cool completely to avoid condensation messing with the texture. When reheated, the sauce may thicken slightly, so a splash of water or broth can help loosen it back up.
Freezing
If you want to freeze this dish, portion it into freezer-safe containers and use within 2 months for the best taste. I found that freezing works well, though the texture of the chickpeas softens a bit, so it’s perfect for meal prep when you expect to reheat thoroughly.
Reheating
To reheat, I usually warm the chickpeas gently on the stove over low heat, stirring often and adding a little water or broth if the sauce feels too thick. This keeps the sauce silky and prevents it from drying out. Microwaving works in a pinch but can sometimes dry the chickpeas faster.
FAQs
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Can I make this Vegan Sticky Sesame Chickpeas Recipe gluten-free?
Absolutely! Just be sure to use tamari instead of regular soy sauce, as tamari is gluten-free. Also, double-check your vegetable broth or other packaged ingredients to ensure they don’t contain gluten.
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What if my sauce doesn’t thicken?
If after simmering for 10-15 minutes the sauce isn’t sticky enough, try stirring in an additional teaspoon or two of arrowroot or tapioca starch mixed with a little water. That usually does the trick to get that perfect glaze.
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Can I use dried chickpeas instead of canned?
You can, but you’ll need to soak and cook them until tender beforehand. Using canned chickpeas saves time and ensures a soft texture that’s ideal for absorbing the sauce.
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Is there a way to make this recipe less sweet?
Yes! You can reduce the maple syrup by half, or replace it with a less sweet option like coconut sugar or omit it altogether. Just keep in mind the balance of flavors might change slightly.
Final Thoughts
This Vegan Sticky Sesame Chickpeas Recipe is one of those surprises that turns everyday ingredients into something truly crave-worthy and satisfying. I love how approachable it is, whether you’re new to cooking or a seasoned home chef, and how easily it becomes a family favorite. Give it a go — I’m sure once you try this recipe, you’ll reach for it again and again when you want a quick, flavorful plant-based meal that feels like a treat.
Print
Vegan Sticky Sesame Chickpeas Recipe
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegan
- Diet: Vegan
Description
This Vegan Sticky Sesame Chickpeas recipe offers a flavorful, nutrient-packed plant-based dish featuring tender chickpeas coated in a sticky, savory-sweet sesame sauce. Perfect to serve with steamed broccoli, quinoa, or rice, this quick and easy recipe brings an ideal balance of garlic, tamari, maple syrup, and toasted sesame oil for a delicious and healthy meal.
Ingredients
Chickpeas
- 2 15 ounce cans chickpeas
Sauce & Seasoning
- 3-4 large cloves garlic
- 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)
Instructions
- Prepare Chickpeas: Drain and rinse the canned chickpeas thoroughly and set them aside to be added later.
- Sauté Garlic: Mince the garlic finely, ideally using a garlic press, to avoid large pieces in the sauce. Heat avocado or olive oil in a sauté pan over medium heat and cook the garlic until fragrant, about 2-3 minutes.
- Make Tapioca Slurry: In a small bowl, combine the tapioca starch with half of the vegetable broth (about 2 tablespoons) and whisk until smooth with no lumps. Set this mixture aside.
- Combine Sauce Ingredients: Add tamari, toasted sesame oil, maple syrup, rice vinegar, ground ginger, red pepper flakes (if using), and the remaining 2 tablespoons of vegetable broth to the sauté pan with garlic. Whisk together thoroughly.
- Add Tapioca Mixture: Pour the prepared tapioca slurry into the pan and stir continuously. Wait for bubbles to form, indicating the sauce is starting to thicken.
- Coat Chickpeas: Add the drained chickpeas to the pan, stirring gently to coat them completely in the sticky sauce.
- Simmer: Reduce heat to low and cook for about 5 minutes, stirring occasionally, until the sauce becomes thick and sticky, clinging well to the chickpeas.
- Rest and Serve: Remove the pan from heat and let the chickpeas sit briefly to absorb the flavors fully. Serve over steamed broccoli, quinoa, or rice for a complete meal.
Notes
- Tapioca starch can be substituted with corn starch or arrowroot starch as alternative thickening agents.
- Use tamari for a gluten-free option; regular soy sauce works too but ensure use is low sodium to prevent excess saltiness.
- If the sauce does not thicken after 10-15 minutes, add an additional two teaspoons of arrowroot powder to help it thicken.
- Maple syrup can be replaced with honey, brown sugar, or coconut sugar, and the amount can be reduced for a lower sugar variation.
Nutrition
- Serving Size: 1 bowl (about 1/4 of recipe)
- Calories: 321
- Sugar: 9g
- Sodium: 800mg
- Fat: 9.6g
- Saturated Fat: 1.2g
- Unsaturated Fat: 8.4g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 10.5g
- Protein: 11.5g
- Cholesterol: 0mg
