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 tablespoon olive oil
- 1 ½ tablespoons sesame oil
- 3 to 4 large garlic cloves grated
- ½ cup soy sauce low sodium
- ½ cup pure maple syrup or more to taste
- 1 teaspoon ground ginger
- 3 teaspoons rice vinegar
- 1 tablespoon sesame seeds
- ½ cup vegetable broth low sodium
- 2 tablespoons corn starch
- 2 cans chickpeas rinsed drained
- Toppings
- green onions
- sriracha
- crushed red pepper flakes
Instructions
- Rinse and drain the canned chickpeas, then set them aside.
- In a skillet, heat olive oil and sauté grated garlic for about a minute until fragrant.
- Add soy sauce, rice vinegar, sesame oil, maple syrup, and ground ginger to the skillet. Stir well and heat on medium.
- Mix vegetable broth and cornstarch in a separate bowl until smooth, then add it to the pan as the sauce heats.
- Whisk the sauce as it begins to bubble and thicken, then reduce heat to low.
- Stir in the chickpeas, allowing them to absorb the flavors as they cook.
- Let the sauce simmer on medium-low until it thickens, stirring occasionally.
- Sprinkle with sesame seeds and serve over rice, optionally topped with green onions, red pepper flakes, or sriracha.
