Can I use canned chickpeas for this recipe?

Yes, canned chickpeas are perfect for this recipe. Just make sure to drain and rinse them well to remove any excess sodium and preserve the flavor of the dish. If you prefer using dried chickpeas, you can cook them beforehand, but canned chickpeas offer a quick and convenient option.

How can I make this recipe spicier?

If you like your dishes with a bit of heat, you can easily make these Vegan Sticky Sesame Chickpeas spicier. Simply add more red pepper flakes, or even a teaspoon of sriracha or chili paste to the sauce. Adjust the spice level to your taste preference!

Can I store leftovers of this dish?

Absolutely! Leftover Vegan Sticky Sesame Chickpeas can be stored in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of vegetable broth or a little oil to bring the sauce back to its original texture.

Can I make this recipe gluten-free?

Yes, this recipe is naturally gluten-free! Just be sure to use tamari instead of soy sauce to keep it gluten-free. Additionally, check the labels of any other ingredients, such as the vegetable broth, to ensure they're free from gluten.

Vegan Sticky Sesame Chickpeas – Easy & Delicious Recipe

Name: Vegan Sticky Sesame Chickpeas
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Asian
Ingredients: 2 15-ounce cans chickpeas; 3-4 large cloves garlic, minced; 1 tablespoon avocado or olive oil; 1.5 tablespoons toasted sesame oil; ⅓ cup low sodium tamari or soy sauce; 3 tablespoons maple syrup; 2 teaspoons rice vinegar; ½ teaspoon ground ginger; 1 tablespoon tapioca starch; ¼ cup low sodium vegetable broth or water; ½ teaspoon red pepper flakes (optional)

Description

Vegan Sticky Sesame Chickpeas are a quick and flavorful plant-based dish that comes together in just 15 minutes. The chickpeas are coated in a rich and sticky sesame sauce, perfect for pairing with rice, quinoa, or steamed veggies. This simple yet delicious recipe is ideal for meal prepping or a weeknight dinner.

Ingredients

Scale

2 15-ounce cans chickpeas
3-4 large cloves garlic, minced
1 tablespoon avocado or olive oil
1.5 tablespoons toasted sesame oil
⅓ cup low sodium tamari or soy sauce
3 tablespoons maple syrup
2 teaspoons rice vinegar
½ teaspoon ground ginger
1 tablespoon tapioca starch
¼ cup low sodium vegetable broth or water
½ teaspoon red pepper flakes (optional)

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Instructions

Drain and rinse the chickpeas thoroughly and set aside.
In a pan, sauté the minced garlic in oil over medium heat until fragrant and golden brown.
In a small bowl, whisk together the tapioca starch and half of the vegetable broth until smooth.
To the pan with the garlic, add tamari (or soy sauce), sesame oil, maple syrup, rice vinegar, and ginger. Stir to combine.
Rewhisk the tapioca mixture and add it to the pan, stirring until the sauce begins to thicken.
Once the sauce is bubbling, add the chickpeas and stir to coat them well in the sauce.
Continue to cook on medium-low heat for 5-7 minutes until the sauce thickens and coats the chickpeas.
Turn off the heat and let the chickpeas sit for a few minutes to absorb the flavors.
Serve with rice, quinoa, or your favorite veggies and enjoy!

Notes

For a crispier texture, roast the chickpeas before adding them to the sauce.
If you prefer a spicier dish, add more red pepper flakes or a dash of sriracha.
The maple syrup can be replaced with honey or brown sugar if desired.
Leftovers can be stored in the fridge for up to 3 days. Reheat with a splash of broth or oil to bring back the sauce’s consistency.

Prep Time: 5 minutes
Cook Time: 10 minutes
Category: Vegan, Main Course
Method: Sautéing
Cuisine: Asian

Nutrition

Serving Size: 1 bowl
Calories: 321 kcal
Sugar: 9g
Sodium: 800mg
Fat: 9.6g
Saturated Fat: 1g
Unsaturated Fat: 8.6g
Trans Fat: 0g
Carbohydrates: 49g
Fiber: 10.5g
Protein: 11.5g
Cholesterol: 0mg