Simple, delicious, flavorful, and full with plant protein, these amazing sesame chickpeas are a vegan chickpea recipe that the whole family will love. Super quick, literally ready in just 15 minutes and are great to meal prep for the week.
These chickpeas is perfect if you served it with instant pot rice, steamed broccoli, and scallions or chives to top it all off! It’s also perfect to combined with quinoa, bok choy, sautéed spinach and a sprinkle of sesame seeds on top. You really can’t go wrong. This sesame sauce can also be reused for chicken, salmon, tofu, cauliflower, or any other protein.
You can even add it to my peanut noodles, or sesame noodles with extra veggies of choice. Make it into a stir fry with tons of veggies, rice, quinoa, cauliflower rice, or anything you have on hand.
Chickpeas, also known as garbanzo beans, are naturally gluten free, and so is this whole recipe! Be sure to use tamari (gluten free soy sauce) if you have a gluten intolerance or allergy.
How To Make Sesame Chickpeas
Drain and rinse the chickpeas until no bubbles remain. Set them aside as you prepare the rest of the ingredients.
Mince the garlic and add to a saute pan with avocado oil. Saute until the garlic is slightly golden brown and very fragrant.
Whisk together the arrowroot powder and vegetable broth in a bowl and set aside. We’ll be using this in a minute to help thicken the sesame sauce. You can also use chicken stock or water instead.
To the pan with the garlic, add the sesame oil tamari (or soy sauce if not GF), maple syrup, ginger, rice vinegar, and the remaining vegetable broth. Whisk together. Be sure to use a high quality toasted sesame oil. Not all sesame oils are created equal and you want to make sure you have one that is very flavorful!
Re-whisk the arrowroot mixture to make sure no clumps formed at the bottom and add to the saute pan with the rest of the sauce. Whisk together.
Cook over medium/low heat until the mixture starts to bubble.
Once it is bubbling around the edges, give it a quick stir and add in the chickpeas and carefully fold the sauce over the chickpeas until they are well coated.
The sauce will start to thicken, keep stirring so the sauce covers the chickpeas. Let the chickpeas cook until the sauce is nice and thick. The chickpeas will also darken as they absorb the sauce, this is good since it yields major flavor!
After 5 or so minutes or once the sauce is thick, turn off the heat and allow all of the flavors to blend together for an additional 5 minutes.
- Once prepared, this vegan chickpea recipe will keep in the fridge for about 5 days. You’ll know it’s gone back when it starts to smell! Beans give off a pretty bad stench in the fridge, so you’ll want to throw them out if they get to this point!
- To reheat this recipe, add it to a pan with a splash of veggie broth or oil so it gets nice and saucy.
15 Minutes Sticky Sesame Chickpea
- 2 cans chickpeas
- 1 tbsp avocado oil or olive oil
- 3-4 large cloves garlic
- ⅓ cup tamari or soy sauce
- 1½ tbsp toasted sesame oil
- 2 tsp rice vinegar
- 3 tbsp maple syrup
- 1 tbsp arrowroot powder
- ½ tsp ground ginger or 2 tsp fresh grated ginger
- 4 tbsp vegetable broth or water divided
- Drain and rinse the chickpeas and set aside.
- Mince the garlic and add to a sauté pan with the avocado or olive oil. I suggest using a garlic press so it’s very finely minced and you don’t end up with any large pieces in the sauce.
- Sauté for a few minutes or until the garlic is very fragrant.
- In a small bowl combine the arrowroot powder and 2 tbsp of the vegetable broth and mix until no clumps remain. Set aside.
- To the sauté pan with the garlic, add in the tamari, toasted sesame oil, maple syrup, rice vinegar, ginger, and the additional 2 tbsp of vegetable broth. Whisk together.
- Add in the arrowroot mixture and stir.
- When bubbles start to form, add in the chickpeas and stir until they are well coated.
- Cook on low heat until the sauce becomes thick and sticky, about 5 minutes. stirring occasionally.
- Remove from the heat and let sit to allow the chickpeas to absorb all of the flavor.
- Serve with steamed broccoli, quinoa, or my instant pot rice and enjoy!