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Vegan Sticky Sesame Chickpeas

Vegan Sticky Sesame Chickpeas for a Quick, Flavorful Feast

Vegan Sticky Sesame Chickpeas is a quick dish bursting with savory and sweet flavors, perfect for a satisfying meal.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Vegan
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Saucy Goodness
  • 2 tablespoons Olive oil Can substitute with any neutral oil.
  • 1/4 cup Soy sauce Use tamari for a gluten-free option.
  • 1/4 cup Maple syrup Can substitute with agave nectar.
  • 1 tablespoon Rice vinegar White vinegar may be used as an alternative.
  • 1 tablespoon Toasted sesame oil Replace with olive oil for a milder flavor.
  • 1 tablespoon Cornstarch mixed with water Use alternative thickening agents if preferred.
For the Filling
  • 1 small Onion, finely diced No direct substitutions.
  • 3 cloves Garlic, minced Fresh garlic is recommended.
  • 2 cups Cooked chickpeas Or one 15 oz can, drained and rinsed.
For the Finishing Touch
  • 1 tablespoon Sesame seeds Sunflower seeds can be a substitute.
  • 2 Green onions, sliced Can be omitted or replaced with chives.
  • Salt and pepper For seasoning to taste.
For Serving
  • Cooked rice or quinoa Any grain can fit this role.
  • Steamed or roasted vegetables Accompanying side, enhances nutrient content.

Equipment

  • Large Skillet

Method
 

Step-by-Step Instructions
  1. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Once shimmering, add the finely diced onion and sauté for 3–4 minutes until translucent.
  2. Add 3 minced garlic cloves to the skillet and cook for an additional 1–2 minutes, stirring constantly until fragrant.
  3. In a separate bowl, whisk together 1/4 cup of soy sauce, 1/4 cup of maple syrup, 1 tablespoon of rice vinegar, and 1 tablespoon of toasted sesame oil until smooth.
  4. Pour the sauce mixture into the skillet with the sautéed onion and garlic. Stir continuously for about 1 minute.
  5. In a small bowl, mix 1 tablespoon of cornstarch with 2 tablespoons of water until smooth. Add this mixture to the skillet, stirring for about 1–2 minutes until the sauce thickens.
  6. Add 2 cups of cooked chickpeas to the skillet, tossing gently to ensure each one is coated. Let simmer for about 5–7 minutes.
  7. Remove from heat, sprinkle with 1 tablespoon of sesame seeds and sliced green onions, adjusting seasoning with salt and pepper to taste.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 30gProtein: 9gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 600mgPotassium: 400mgFiber: 7gSugar: 10gVitamin C: 2mgCalcium: 40mgIron: 2mg

Notes

Consider marinating chickpeas in the sauce for 30 minutes before cooking for enhanced flavor. Always stir the sauce while it thickens to prevent burning.

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