Quick, cozy, and packed with umami, these Vegan Sticky Sesame Chickpeas are a weeknight hero that comes together in minutes. The glossy sesame-maple glaze clings to tender chickpeas for maximum flavor, and they hold up well for meal prep. If you love sticky plant-based sides, try pairing with sticky sesame cauliflower for a satisfying spread.
Why You’ll Love This Vegan Sticky Sesame Chickpeas
- Big flavor in a small amount of time, perfect for busy evenings.
- Ready in about 10 minutes, great for fast weeknight dinners.
- Holds up well for leftovers and meal prep lunches.
- Kid-friendly texture and sweet-savory taste that appeals to picky eaters.
- Pair with salads or grains for a complete dinner, or serve alongside a bold chickpea salad for variety.
Ingredients Needed
- Protein
- 2 cups cooked chickpeas
- Sauce
- 2 tablespoons sesame oil
- 2 tablespoons soy sauce
- 1 tablespoon maple syrup
- 1 tablespoon rice vinegar
- Aromatics
- 1 garlic clove, minced
- 1 teaspoon fresh ginger, minced
- Toppings
- 1 tablespoon sesame seeds
- 2 green onions, sliced
- Seasoning
- Salt and pepper to taste
Step-by-Step Instructions 5 (always use H2 and H3)
Step 1: Heat the oil
In a skillet, heat sesame oil over medium heat.
Step 2: Sauté aromatics
Add minced garlic and ginger and sauté for 1 minute until fragrant.
Step 3: Add the chickpeas
Stir in cooked chickpeas so they get coated in the oil and aromatics.
Step 4: Add sauce and simmer
Add soy sauce, maple syrup, and rice vinegar, stirring to combine.
Step 5: Finish cooking
Cook until chickpeas are heated through and coated in the sauce, about 5–7 minutes.
Step 6: Garnish and serve
Sprinkle with sesame seeds, green onions, salt, and pepper before serving. Enjoy!
Serving Suggestions Vegan Sticky Sesame Chickpeas
- Serve over steamed rice or quinoa for a filling bowl.
- Toss with greens for a warm salad topping.
- Add to lettuce wraps for a light, handheld meal.
- Pair with roasted vegetables or quick sesame-marinated asparagus for a complete plate.
- Top with a drizzle of sriracha for heat.
Tips for Success Vegan Sticky Sesame Chickpeas
- Use medium heat so the sauce reduces without burning the maple syrup.
- Pat chickpeas dry if using canned so they absorb the glaze better.
- For extra stickiness, mash a few chickpeas against the pan to release starch.
- Store leftovers in an airtight container in the fridge for up to 4 days.
- For a brunch or cozy pairing, serve slices alongside vegan eggnog bread.
Variations
Here are a few easy ways to change it up:
- Make it spicy: add 1 teaspoon chili paste or a dash of cayenne.
- Add veggies: toss in snap peas or thinly sliced bell pepper during the last 3 minutes.
- Swap protein: use firm tofu cubes instead of chickpeas for a different texture.
Follow us on Pinterest for more cozy ideas.
Equipment
- large skillet
- Wooden spoon or spatula
- Knife for chopping aromatics
- Cutting board
- measuring spoons
Ingredients
- 2 cups cooked chickpeas
- 2 tbsp sesame oil
- 2 tbsp soy sauce
- 1 tbsp maple syrup
- 1 tbsp rice vinegar
- 1 clove garlic, minced
- 1 tsp fresh ginger, minced
- 1 tbsp sesame seeds
- 2 green onions, sliced
- salt and pepper to taste
Instructions
- Heat the sesame oil in a skillet over medium heat.
- Add minced garlic and ginger and sauté for about 1 minute until fragrant.
- Add the cooked chickpeas and stir to coat them in the oil and aromatics.
- Pour in the soy sauce, maple syrup, and rice vinegar, stirring to combine evenly.
- Cook for 5–7 minutes until the chickpeas are heated through and coated in a glossy sauce.
- Sprinkle with sesame seeds and sliced green onions, season with salt and pepper, and serve warm.
