These Easy Sticky Sesame Chickpeas are ready in 15 minutes! This recipe is so flavorful + packed with protein. It has an addictive flavor that you will not be able to get enough of! You can pull this together on a busy weeknight or make ahead for a healthy meal prep option. Perfect over rice, paired with broccoli, green beans, or even cauliflower!
Once I developed the recipe for this sesame sauce, I used it with both my Sticky Sesame Tempeh Recipe + tofu. Let me tell you something, not sorry I did! Not too sweet, not too spicy, healthy + easy. Perfect!
Tara’s Tips For Easy Sticky Sesame Chickpeas:
- Oil-free! Yep, you heard me correctly. You do not need any oil to make these perfectly sticky + awesome!
- This recipe has been tested multiple times in the MVF kitchen. The perfect combination is a mixture of coconut aminos, liquid aminos, and coconut palm sugar. You can substitute cane sugar for the coconut palm sugar if you like. If you choose to use soy sauce
- No liquid aminos or coconut aminos? You can substitute soy sauce. If you do this, add an additional 1/2 tbsp sugar to your sauce to get it to the right level of sweetness.
- I use garlic paste and ginger past in this recipe that I buy in the Indian grocery store. If it is available to you, use it! If you prefer, you can use the fresh but be sure you shred or chop very fine pieces.
- What should you serve your Sticky Sesame Tofu with? Steamed brown rice, pour over rice noodles, pair with Air Fried Green Beans or Broccoli, or Perfect Basmati Rice.
Easy Sticky Sesame Chickpeas
These Vegan Sticky Sesame Chickpeas can be whipped up on a busy night and on the table faster than you can order takeout! And healthier!
Ingredients
- Two 14 ounce cans of chickpeas, drained and rinsed
- 1 tbsp coconut aminos (or soy sauce)
- 2 tbsp liquid aminos (or soy sauce)
- 1 tbsp coconut palm sugar (sub cane sugar, if using soy sauce instead of coconut aminos, add an additional 1/2 tbsp sugar)
- 2 tsp grated ginger or ginger paste (I use ginger paste)
- 1 tbsp finely minced garlic or garlic paste (I use garlic paste)
- 1 tbsp cornstarch
- 1/2 cup water
- 1 tbsp sesame seeds (more for topping/garnish to taste)
- finely sliced scallions/green onions for topping/garnish
Directions
- Step 1 To make the sesame sauce combine the coconut aminos, liquid aminos, sugar, ginger, and garlic in a bowl and whisk together.
- Step 2 Heat a medium non-stick skillet over medium heat, add sesame sauce, heat until it comes to a simmer, add chickpeas, simmer for 5 minutes. While chickpeas simmer, mix 1 tbsp cornstarch with 1/2 cup water to make a slurry. Add to skillet and gently stir. Cook for an additional 2 minutes until sauce thickens, add sesame seeds and turn off heat. Transfer to plate or bowl, top with additional sesame seeds and scallions. Enjoy!
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