Vegan Sticky Sesame Chickpeas Recipe

Get ready to fall in love with Vegan Sticky Sesame Chickpeas—a cozy, crave-worthy dish that fuses sweet, savory, and just a touch of spice into every delightful bite. The chickpeas end up blanketed in a glossy, caramelized sauce rich with toasted sesame flavor, zingy ginger, and garlicky undertones that will have your kitchen smelling incredible. This is the kind of simple, speedy recipe that transforms pantry staples into something truly special, whether you’re looking for a crowd-pleasing meatless dinner or your next meal prep staple.

Ingredients You’ll Need

The beauty of Vegan Sticky Sesame Chickpeas is how each ingredient has a clear role in the final dish—there’s no filler here! You’ll find layers of flavor from aromatic garlic to umami-rich tamari, with every element pulling its weight for that signature saucy stickiness and irresistible color.

• Canned Chickpeas: The hearty, protein-packed star—they soak up all that sticky sauce and stay beautifully tender.
• Garlic: Minced fresh, garlic brings bold depth and fragrance—don’t skimp!
• Avocado or Olive Oil: A neutral base for sautéing the garlic; use what you love.
• Toasted Sesame Oil: This is essential for a nutty, authentic sesame flavor that defines the dish.
• Low Sodium Tamari or Soy Sauce: Brings deep umami notes without overwhelming saltiness—tamari keeps it gluten-free.
• Maple Syrup: Adds a lusciously sticky sweetness that balances out the savoriness.
• Rice Vinegar: Its subtle acidity brightens and lifts the sauce.
• Ground Ginger: A warming, peppery background that complements the garlic and sesame.
• Tapioca Starch: Thickens the sauce until glossy and sticky—cornstarch also works in a pinch.
• Low Sodium Vegetable Broth or Water: Helps combine all the flavors without diluting; broth adds extra savoriness.
• Red Pepper Flakes (Optional): For those who like a gentle hit of heat—add to taste or skip!

How to Make Vegan Sticky Sesame Chickpeas

Step 1: Drain and Rinse the Chickpeas

Start by draining and rinsing your canned chickpeas thoroughly under cool water. This not only reduces excess sodium but also ensures the chickpeas can soak up all the lovely sauce flavors. Let them drain while you prepare the rest.

Step 2: Mince and Sauté the Garlic

Mince your garlic as finely as possible—a garlic press works wonders here. Warm the avocado oil or olive oil in a large sauté pan over medium heat. Add the garlic and cook, stirring, until fragrant and just lightly golden, about 1-2 minutes. Keep an eye on it to avoid burning, as those golden bits bring a wonderful aromatic baseline to the whole dish.

Step 3: Mix the Sauce Thickener

While the garlic is working its magic, whisk the tapioca starch with half of the vegetable broth (about 2 tablespoons) in a small bowl until the mixture is smooth and lump-free. This will be your sauce thickener that transforms everything from watery to wonderfully sticky.

Step 4: Build the Sticky Sesame Sauce

To the pan with the sautéed garlic, pour in the tamari or soy sauce, toasted sesame oil, maple syrup, rice vinegar, ground ginger, and the rest of the vegetable broth. Whisk these together—right away you’ll catch that amazing aroma from the sesame oil and ginger mingling in the pan.

Step 5: Stir In the Thickener

Pour in your tapioca-broth mixture and give everything a good stir. This is when the magic—and the signature stickiness—will start coming together.

Step 6: Coat the Chickpeas

When the sauce begins to bubble and thicken, add the drained chickpeas. Toss and stir until every chickpea is beautifully glazed and the sauce is clinging to all sides. Cook everything together over low heat for about 5 minutes, stirring occasionally, until the sauce is thickened to your liking and looks perfectly glossy.

Step 7: Rest and Absorb

Take the pan off the heat and allow your Vegan Sticky Sesame Chickpeas to sit for a minute or two. This brief rest helps the chickpeas absorb even more flavor, ensuring every bite is as rich and satisfying as possible.

How to Serve Vegan Sticky Sesame Chickpeas

Garnishes

For that restaurant-style finish, shower your chickpeas with a sprinkle of toasted sesame seeds and sliced green onions. A handful of fresh cilantro or even a squeeze of lime will add vibrant color and extra layers of freshness to every bowl.

Side Dishes

These Vegan Sticky Sesame Chickpeas are fantastic over a bowl of fluffy jasmine rice, nutty quinoa, or even brown rice for extra fiber. I love adding a heaping side of steamed broccoli, roasted carrots, or snap peas—those crisp veggies soak up the sauce and make every bite even more exciting.

Creative Ways to Present

Why not go beyond the basics? Stuff the saucy chickpeas into lettuce wraps for a fresh, hand-held lunch, pile them onto toasted sourdough with avocado for a hearty open-faced sandwich, or serve over a crisp Asian-style slaw for a protein-packed salad. This dish is super versatile—make it your own!

Make Ahead and Storage

Storing Leftovers

If you have leftovers (lucky you!), let the Vegan Sticky Sesame Chickpeas cool to room temperature before transferring to an airtight container. They’ll keep in the fridge for up to 5 days, making them a dreamy option for meal prep or quick weeknight dinners.

Freezing

Want to make a big batch for future cravings? These chickpeas freeze beautifully! Portion into freezer-safe containers and freeze for up to 2 months. The sauce may thicken more upon thawing, but a splash of water or broth will bring it right back to perfectly sticky as it reheats.

Reheating

Reheat in a skillet over low heat or pop into the microwave, adding a splash of water or broth if needed to loosen the sauce. Stir regularly until piping hot and enjoy just as much as the first day—sometimes the flavors are even better after a restful night in the fridge.

FAQs

Can I use dried chickpeas instead of canned?

Absolutely! Just soak and cook the dried chickpeas according to package directions before starting the recipe. You’ll need about 3 to 3 1/2 cups of cooked chickpeas for the equivalent of two cans.

Is there a substitute for tapioca starch?

Yes—cornstarch or arrowroot powder can be used in place of tapioca starch. They’ll all give you that essential sticky, glossy sauce, so use whichever you have on hand.

Can I make these Vegan Sticky Sesame Chickpeas gluten-free?

Definitely! Just use certified gluten-free tamari instead of soy sauce and double-check that your other ingredients are also gluten-free. The rest of the recipe is naturally gluten-free and totally safe for those avoiding wheat.

How spicy will these chickpeas be?

The base recipe is mild with a wonderful balance of sweet and savory, but you can make it as spicy as you like by adding more or less red pepper flakes. Start with a pinch and taste as you go—customize to your own spice preference.

What’s the best way to meal prep Vegan Sticky Sesame Chickpeas?

Make a big batch on Sunday, divide into containers with your favorite cooked grain and veggies, and lunch or dinner is ready in minutes all week long. The flavors continue to build as they sit, so every meal feels as exciting as the first.

Final Thoughts

Now that you have everything you need, I hope you’ll treat yourself to a batch of Vegan Sticky Sesame Chickpeas very soon. It’s one of those effortless, soul-warming recipes that transforms simple ingredients into something unforgettable. Give it a try and let its sweet, sticky magic win you over!

Print