Homemade Vegan Sticky Sesame Chickpeas Recipe
This is my simple guide on how to make really enjoyable and healthy vegan sticky sesame chickpeas following very easy steps.
Equipment
- Large non-stick skillet or wok
- Wooden spoon or spatula
Ingredients
For the chickpeas:
- 2 cans 15 oz each chickpea drained and rinsed
- 1 tbsp cornstarch this is optional, for crispiness
- 1 tbsp olive oil or sesame oil
For the sticky sesame sauce:
- 1/4 cup soy sauce use tamari for gluten-free
- 2 tbsp maple syrup or agave nectar
- 1 tbsp rice vinegar or apple cider vinegar
- 1 tbsp toasted sesame oil
- 1 1/2 tbsp hoisin sauce
- 2 cloves garlic minced
- 1 tsp fresh ginger grated (optional but recommended)
- 1-2 tsp sriracha or chili paste adjust to taste
- 2 tsp cornstarch + 2 tbsp water to thicken the sauce
For serving:
- Cooked rice or quinoa
- Sesame seeds for garnish
- Sliced green onions for garnish
- Steamed broccoli or other veggies optional
Instructions
Prepare the chickpeas:
- Pat the chickpeas dry with a paper towel.
- Toss with 1 tbsp cornstarch (optional for extra crisp texture).
Crisp the chickpeas:
- Heat 1 tbsp oil in a skillet over medium heat.
- Add the chickpeas and sauté for 6–8 minutes, stirring occasionally, until lightly golden and crisp on the outside.
- Remove and set aside.
Make the sticky sesame sauce:
- In a small bowl, whisk together soy sauce, maple syrup, rice vinegar, sesame oil, hoisin, garlic, ginger, and sriracha.
- In another small cup, mix cornstarch with water to create a slurry.
Combine and thicken:
- Pour the sauce mixture into the same skillet.
- Bring to a simmer, then stir in the cornstarch slurry.
- Cook for 2–3 minutes until the sauce thickens and becomes glossy.
Coat the chickpeas:
- Add the chickpeas back into the skillet.
- Stir well to coat them evenly in the sticky sauce.
Serve:
- Spoon over steamed rice or quinoa.
- Garnish with sesame seeds, green onions, and optional veggies.
Nutrition
Calories: 280kcal
Tried this recipe?Let us know how it was!