Sticky Sesame Chickpeas have become a go-to recipe in my kitchen for those days when I need something fast, filling, and downright delicious.
There’s something magical about how chickpeas, with their tender, slightly nutty bite, soak up the rich, sweet-salty sesame sauce. The best part? It’s all done in under 30 minutes with pantry staples you probably already have.
I first stumbled across this dish when I was trying to clean out the pantry, and it’s since become a regular weeknight star, especially when I’m craving takeout vibes without the guilt.
The sticky, caramelized sauce clings to each chickpea, making every bite irresistibly savory and satisfying. Plus, chickpeas are packed with protein and fiber, so this dish is as nourishing as it is delicious.
Why I Love This Recipe
- I love how easy it is to throw together on busy weeknights—dinner in under 30 minutes!
- The balance of sweet and savory in the sauce hits all the right notes.
- It’s vegan but packed with protein, so it keeps me full without feeling heavy.
- I’ve found that it’s also great for meal prepping—it reheats beautifully for lunch the next day.
Sticky Sesame Chickpeas & Broccoli recipe
Equipment
- Skillet
- Saucepan
- Wooden Spoon
- Whisk
- Colander
- Measuring Cups
Ingredients
- 1/4 c. honey
- 1/4 c. ketchup
- 2 Tbsp. rice wine vinegar
- 2 tsp. cornstarch
- 3 Tbsp. neutral oil divided
- 1 Tbsp. sesame oil
- 1 large head broccoli about 1 lb. cut into 2″ florets
- 1/2 tsp. or more kosher salt
- 2 cloves garlic finely chopped
- 1/4 c. reduced-sodium soy sauce
- 1 Tbsp. finely chopped peeled ginger
- 2 14.5-oz. cans chickpeas, drained, rinsed
- 1/8 tsp. baking soda
- 2 Tbsp. toasted sesame seeds
Instructions
- Mix honey, ketchup, soy sauce, vinegar, sesame oil, and cornstarch in a small bowl. Set aside.
- Heat 2 Tbsp oil in a skillet over medium-high heat. Add broccoli, season with salt, and cook for 5-6 minutes until charred and tender. Transfer to a plate.
- In the same skillet, heat 1 Tbsp oil. Add garlic and ginger, and cook for 30 seconds. Stir in chickpeas and baking soda.
- Reincorporate the honey mixture and pour it into the skillet. Bring to a boil, cooking for about 1 minute until the sauce thickens.
- Add broccoli back to the skillet, toss in the sauce, and cook for another minute. Season with salt if needed.
- Serve the chickpea and broccoli mixture in bowls and top with sesame seeds.
Nutrition
What Dishes Complement Sticky Sesame Chickpeas & Broccoli?
- Kimchi Fried Rice
- Gourmet Mushroom Grilled Cheese Sandwich
- Pancit
- Paula Deen’s Broccoli Casserole
- Muffaletta Salad
