Easy, flavorful, and packed with plant protein, this easy chickpea recipe is a quick and healthy dinner the whole family will love.
Chickpeas are without a doubt my favorite bean. They’re far more versatile than some of the others. From hummus, to falafal, to pancakes with chickpea flour, to recipes like these sticky sesame chickpeas, the options are endless with this mighty little legume! There are so many easy chickpea recipes out there, but these sesame chickpeas are my favorite! They’re sticky, delicious, and remind me of Chinese takeout!
If you follow me on instagram, you probably know by now that I no longer avoid oil in my cooking If you are oil free, I totally understand and support that, but I wouldn’t recommend omitting the oil in this recipe. It provides a bulk of the flavor and I cant guarantee the result without it. However, not all sesame oils are created equal. My favorite brand is pictured above, which yields the best flavor. Some store bought sesame oils will be devoid of flavor and won’t yield a very good end result for this recipe. I highly recommend a high quality sesame oil like this one here.
My favorite way to serve this vegan chickpea recipe is with steamed broccoli and either quinoa or rice. To make the broccoli, I suggest using a steamer basket and cooking it for only about 5-7 minutes to retain a nice crunch. It will retain the sulforaphane better, which is a powerful compound known to aid in phase two liver detoxification.
This easy chickpea recipe is:
- Gluten free (be sure to use tamari instead of soy sauce)
- Protein and fiber rich
- Incredibly flavorful
- Requires fewer than 10 ingredients
- Ready in less than 20 minutes!
You can also sub tofu or tempeh for the chickpeas or use this sauce in any of your favorite stir-fries. However you have it, leave a comment below to let me know how it turns out! As always, be sure to tag me on instagram so I can see your creation!Print
Easy, flavorful, and packed with plant protein, these sesame chickpeas are a quick and healthy dinner the whole family will love.
- Drain and rinse the chickpeas and set aside.
- Mince the garlic and add to a sauté pan with the toasted sesame oil.
- Sauté for a few minutes or until the garlic is very fragrant.
- In a small bowl combine the arrowroot powder and 3 tbsp of the vegetable broth and mix until no clumps remain. Set aside.
- To the sauté pan with the garlic, add in the tamari, maple syrup, rice vinegar, ginger, and the additional tbsp of vegetable broth. Whisk together.
- Add in the arrowroot mixture and stir.
- Cook on low heat for a few minutes.
- When bubbles start to form, add in the chickpeas and stir until they are well coated.
- Cook on low heat until the sauce becomes thick and sticky.
- Serve with steamed broccoli, quinoa, or rice.
Arrowroot powder can be subbed for any other thickening agent such as corn or tapioca starch. However, I prefer arrowroot and think it yields the best results.
Tamari is the gluten free version of soy sauce, but regular soy sauce will also work. If you are gluten free, just ensure you use tamari.
If the sauce does not thicken properly after 10-15 minutes, add in an additional tablespoon of arrowroot powder.
Keywords: chickpeas, vegan, gluten free, easy vegan dinner, vegan dinner recipe,