In a large skillet, warm 2 tablespoons of olive oil over medium heat. Add one finely diced medium onion and sauté for 3-4 minutes until translucent.

Add 2 minced garlic cloves to the skillet, stirring for 1-2 minutes until aromatic but not browned.

In a mixing bowl, whisk together 1/4 cup of soy sauce, 2 tablespoons of maple syrup, 1 tablespoon of rice vinegar, and 1 tablespoon of toasted sesame oil until combined.

Pour the sauce mixture into the skillet with the onion and garlic, stirring well and simmering for a minute.

Mix 1 tablespoon of cornstarch with 2 tablespoons of water in a small bowl and stir into the skillet until the sauce thickens, about 2-3 minutes.

Fold in the can of drained chickpeas into the thickened sauce, stirring gently to combine.

Reduce heat to low and allow chickpeas to simmer in the sauce for 5-7 minutes, stirring occasionally.

Before serving, sprinkle 2 tablespoons of sesame seeds and 2 tablespoons of sliced green onions over the chickpeas.

Plate the chickpeas over cooked rice or quinoa, accompanied by 2 cups of vegetables.