Easy, flavorful, and packed with plant protein, these sesame chickpeas are a vegan chickpea recipe that make for a quick and delicious dinner the whole family will love. They’re ready in just 15 minutes and are great to meal prep for the week.
But I’m partial to these vegan 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, chicken, noodles, cauliflower, or any kind of buddha bowl! It’s a versatile recipe that is loaded with flavor.
Orange Chickpeas, General Tso’s Chickpeas, Peanut 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! Try my sesame chickpea meatballs or tortilla soup next!
How to make vegan 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 pan with 1 tablespoon of 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. You can also use chicken stock or water instead.
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 around the edges, give it a quick stir and 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. The chickpeas will also darken as they absorb the sauce, this is good since it yields major flavor!
After 5 or so minutes or once the sauce is thick, turn off the heat and allow all of the flavors to blend together for an additional 5 minutes.
My favorite way to have this vegan chickpea recipe is with my instant pot rice, steamed broccoli, and scallions or chives 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. This sesame sauce can also be reused for chicken, salmon, tofu, cauliflower, or any other protein.
Make it into a stir fry with tons of veggies, rice, quinoa, cauliflower rice, or anything you have on hand.
How to store
Once prepared, this vegan chickpea recipe will keep in the fridge for about 3 days. To reheat, add it to a pan with a splash of veggie broth or oil so it gets nice and saucy.
Beans and legumes unfortunately don’t keep for too long, you’ll notice it’s gone back when it starts to smell!
Are chickpeas gluten free?
Chickpeas, also known as garbanzo beans, are a legume that 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.
I suggest low sodium tamari so this recipe isn’t too salty! The full strength stuff is just a bit too much in my opinion.
What sweetener is best for sesame sauce?
This sesame sauce does need a bit of sweetener to really round out the flavors. I usually opt for maple syrup or honey, but you can also try brown sugar or coconut sugar.
If you want a lower sugar option, you can cut back to 1-2 tablespoons in place of 3. I don’t recommend cutting out the sugar entirely because it does help make the sauce sticky and really balances the flavors of the dish.
Try these recipes next!
- Mushroom Broccoli Rigatoni
- Easy Dairy Free Pesto
- Sesame Tofu
- Spicy Ramen Noodles
- Lemon Chickpea Soup
- Spicy Chili Garlic Noodles
Vegan Sticky Sesame Chickpeas
by: claire cary
- 2 cans chickpeas
- 3-4 large cloves garlic
- 1 tbsp avocado oil or olive oil
- 1.5 tbsp toasted sesame oil
- ⅓ cup low sodium tamari or soy sauce
- 3 tbsp maple syrup
- 2 tsp rice vinegar
- ½ tsp ground ginger or 2 tsp fresh grated ginger
- 1 tbsp arrowroot powder
- 4 tbsp low sodium vegetable broth water divided
- ½ tsp red pepper flakes optional for spice
- Drain and rinse the chickpeas and set aside.
- Mince the garlic and add to a sauté pan with the avocado or olive oil. I suggest using a garlic press so it's very finely minced and you don't end up with any large pieces in the sauce.
- 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 low sodium soy sauce, sesame oil, maple syrup, rice vinegar, ginger, and the additional 2 tbsp of vegetable broth. Whisk together.
- Add in the arrowroot mixture and stir.
- 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 minutes. stirring occasionally.
- Remove from the heat and let sit to allow the chickpeas to absorb all of the flavor.
- Serve with steamed broccoli, quinoa, or rice.