Easy, flavorful, and packed with plant protein, this easy sesame chickpea recipe is a quick and healthy dinner the whole family will love. It’s ready in just 15 minutes and is great to meal prep for the week. Plus, it’s totally kid approved!
This post was originally published in February 2019, but has been updated as of September 7, 2019 with a slightly modified recipe and new photos.
But I’m partial to these sesame chickpeas because they literally take 15 minutes to make and have so much flavor your taste buds are going to explode.
Plus, this sesame sauce can be used on so many things. From chickpeas, to tofu, tempeh, salmon, noodles, or any kind of buddha bowl! It’s a versatile recipe that is loaded with flavor.
Orange Chickpeas, General Tso’s Chickpeas, Mediterranean Chickpeas, I just love chickpeas!! This is the perfect recipe to use up those canned chickpeas that have been sitting in your pantry for months on end!
How to make sesame chickpeas
Drain and rinse the chickpeas until no bubbles remain. Set them aside as you prepare the rest of the ingredients.
Mince the garlic (I like using this garlic press so it’s very finely minced) and add to a saute pan with 1 tbsp avocado oil. Saute until the garlic is slightly golden brown and very fragrant.
Whisk together the arrowroot powder and 2 tbsp vegetable broth in a bowl and set aside. We’ll be using this in a minute to help thicken the sesame sauce.
To the pan with the garlic, add the sesame oil, tamari (or soy sauce if not GF), maple syrup, ginger, rice vinegar, and the remaining vegetable broth. Whisk together.
Re-whisk the arrowroot mixture to make sure no clumps formed at the bottom and add to the saute pan with the rest of the sauce. Whisk together.
Cook over medium/low heat until the mixture starts to bubble.
Once it is bubbling, add in the chickpeas and carefully fold the sauce over the chickpeas until they are well coated. The sauce will start to thicken, keep stirring so the sauce covers the chickpeas. Let the chickpeas cook until the sauce is nice and thick.
How to serve this sesame chickpea recipe
My favorite way to have these chickpeas is with white rice, steamed broccoli, and scallions to top it all off! It’s also delicious with quinoa, bok choy, sautéed spinach and a sprinkle of sesame seeds on top. You really can’t go wrong!
Are canned chickpeas good for you?
There is absolutely nothing wrong with using canned chickpeas in my humble opinion. As long as you rinse them off well, you shouldn’t run into any issues!
Chickpeas in general are a high protein plant based food that are loaded with fiber and vitamins to support a healthy digestive system and overall body (source).
Easy chickpea recipe tips, tricks, and notes
- Be sure to use a high quality toasted sesame oil. Not all sesame oils are created equal and you want to make sure you have one that is very flavorful!
- Once prepared, this recipe will keep in the fridge for about 5 days. You’ll know it’s gone back when it starts to smell!
- To reheat this recipe, add it to a pan with a splash of veggie broth or oil so it gets nice and saucy.
- Chickpeas, also known as garbanzo beans, are naturally gluten free, and so is this whole recipe! Be sure to use tamari (gluten free soy sauce) if you have a gluten intolerance or allergy.
- You can use cornstarch or tapioca starch in place of the arrowroot powder. A neutral flour like brown rice flour should also work, but I have only tried this recipe with arrowroot powder and cornstarch.
- If using chickpeas cooked from fresh, sub every 1 can with 1.5 cups cooked chickpeas. Canned chickpeas do not need to be soaked or cooked, but I do suggest soaking raw chickpeas before cooking them.
Try these easy dinner recipes next!
- Mushroom Broccoli Rigatoni with Lemon Garlic Cream Sauce
- Easy Dairy Free Pesto with Pasta
- Mexican Quinoa Stuffed Sweet Potatoes
- Easy Vegan Chana Masala
- 15 Minute Sesame Noodles
Easy, flavorful, and packed with plant protein, this easy sesame chickpea recipe is a quick and healthy dinner the whole family will love. It’s ready in just 15 minutes and is great to meal prep for the week.
- Drain and rinse the chickpeas and set aside.
- Mince the garlic and add to a sauté pan with the avocado oil.
- Sauté for a few minutes or until the garlic is very fragrant.
- In a small bowl combine the arrowroot powder and 2 tbsp of the vegetable broth and mix until no clumps remain. Set aside.
- To the sauté pan with the garlic, add in the tamari, toasted sesame oil, maple syrup, rice vinegar, ginger, and the additional 2 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, about 5-10 minutes.
- 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.
The avocado oil can be subbed for olive oil.
Once prepared, this recipe will store in the fridge for about 5 days.
The maple syrup can be subbed for honey if desired or even brown or coconut sugar.
- Serving Size: 1 bowl
- Calories: 321
- Sugar: 9g
- Fat: 9.6g
- Carbohydrates: 49g
- Fiber: 10.5g
- Protein: 11.5g
Keywords: chickpeas, sesame chickpeas, easy vegan dinner, chickpea recipe
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