Sticky, sweet, and warm — Vegan Sticky Sesame Chickpeas are your new weeknight hero. This dish gives you glossy, caramel-like chickpeas with toasted sesame aroma and a little heat, ready in about 20 minutes. If you want a fast, cozy meal that pleases kids and grown-ups, this recipe fits the bill. Try this sticky sesame chickpeas recipe for a simple base you can dress up any way you like.
Why Make This Recipe
- Quick & Easy: Ready in about 20 minutes from start to finish.
- Family Favorite: Sweet, savory, and slightly sticky — kids love the texture.
- Budget-Friendly: Uses canned chickpeas and pantry sauce staples.
- Vegan & Protein-Packed: A warm, satisfying plant-based main or side.
This recipe stands out for its glossy, almost candy-like coating that clings to each chickpea. The smell of toasted sesame and garlic will make the kitchen feel cozy. It’s the kind of dish that hits comfort-food notes without heavy cooking — perfect for weeknights or when you want something soothing and simple. For a fuller meal, serve alongside a quick noodle dish like the 15-minute vegan veggie lo mein.
Ingredients
For the chickpeas:
- 2 cans (15 oz each) chickpeas, drained and rinsed (or 3 cups cooked)
- 1–2 tablespoons neutral oil (vegetable or canola)
- Pinch of salt and black pepper
For the sauce and topping:
- 3 tablespoons soy sauce or tamari (use tamari for gluten-free)
- 2 tablespoons maple syrup (or brown sugar)
- 1 tablespoon rice vinegar or apple cider vinegar
- 1 tablespoon sesame oil (for flavor)
- 1 teaspoon grated fresh ginger (or 1/4 tsp ground ginger)
- 1 garlic clove, minced
- 1 teaspoon cornstarch mixed with 2 tablespoons water (slurry)
- 1–2 teaspoons toasted sesame seeds, for garnish
- 2 green onions, sliced thin for garnish
- Optional: pinch of red pepper flakes for heat
Notes: Use low-sodium soy sauce if you want to control salt. Pat chickpeas dry with paper towel for better crisping.
How to Make Irresistible Vegan Sticky Sesame Chickpeas
- Prep the chickpeas: Drain and rinse the chickpeas, then spread them on a clean towel or paper towel and pat dry. This helps them crisp when they hit the pan.
- Tip: The drier they are, the better they brown.
- Mix the sauce: In a small bowl, whisk soy sauce, maple syrup, rice vinegar, sesame oil, minced garlic, and grated ginger. Set aside.
- Why this matters: Mixing ahead keeps the cooking fast and prevents burning.
- Heat the pan: Warm a large nonstick or cast-iron skillet over medium-high heat. Add the neutral oil and swirl to coat.
- Mini-tip: The pan should be hot but not smoking.
- Brown the chickpeas: Add chickpeas in a single layer. Cook without stirring for 2–3 minutes, then shake or stir to brown on several sides. Cook another 4–6 minutes until golden and a bit crispy. Season lightly with salt and pepper.
- Why: Browning gives depth of flavor and texture contrast.
- Add the sauce: Pour the sauce into the pan and let it bubble for 30 seconds. Stir to coat all chickpeas.
- Tip: Keep the heat at medium so the sauce thickens slowly.
- Thicken the glaze: Stir the cornstarch slurry again, then add it to the pan. Cook 1–2 minutes, stirring, until the sauce becomes glossy and sticky and clings to the chickpeas. Remove from heat.
- Why: The slurry gives the sauce that shiny, clingy texture.
- Finish and garnish: Sprinkle toasted sesame seeds and sliced green onion over the chickpeas. If you like heat, add red pepper flakes. Serve warm.
- Mini-tip: Taste and adjust with a splash of vinegar or more sweetener if needed.
How to Serve Irresistible Vegan Sticky Sesame Chickpeas
- Serve over steamed white rice or brown rice with a drizzle of extra sesame oil and more green onions.
- Spoon over noodles or pair with roasted vegetables for a full, colorful bowl. This also goes well with a light side like the best side dish for chicken pot pie.
- Plate as a warm appetizer: arrange on a platter, sprinkle with sesame seeds and sliced chili for a party snack.
How to Store Irresistible Vegan Sticky Sesame Chickpeas
- Fridge: Cool completely, then store in an airtight container for up to 4 days.
- Freezer: Freeze in a shallow, airtight container for up to 2 months. Thaw in the fridge overnight before reheating.
- Reheat: Warm gently in a skillet over medium-low heat with a splash of water to loosen the glaze, or microwave covered in 30-second bursts until hot.
Tips to Make Irresistible Vegan Sticky Sesame Chickpeas
- Pat chickpeas dry for better browning and less splatter.
- Use a hot pan and don’t overcrowd; crowded chickpeas steam instead of crisp.
- Taste as you go — balance sweet, salty, and tangy with small adjustments.
- Toast sesame seeds in a dry pan for extra nuttiness.
Variation
- Spicy version: Add 1–2 teaspoons gochujang or sriracha to the sauce for a savory heat.
- Protein boost: Toss in pan-fried tofu cubes at step 4 for a heartier meal.
- Gluten-free: Use tamari or coconut aminos instead of soy sauce.
FAQs
Can I use dried chickpeas instead of canned?
Yes. Cook dried chickpeas until tender, drain, and pat dry. They may crisp even better than canned, but plan extra time for cooking and drying.
How do I make the chickpeas less sticky if the glaze is too thick?
Stir in 1 teaspoon of water at a time while reheating to loosen the glaze. A splash of rice vinegar also brightens the flavor and thins the sauce.
Can I make this ahead for meal prep?
Yes. Store cooled chickpeas in the fridge for up to 4 days. Reheat in a skillet with a splash of water and fresh green onions just before serving for the best texture.
Conclusion
This Vegan Sticky Sesame Chickpeas recipe brings warm, glossy comfort to a busy weeknight. The toasted sesame scent, sticky sweet glaze, and little pops of crunch make it an easy dish to love — and it’s flexible enough for bowls, noodles, or party plates. If you want extra inspiration or different ways to use chickpeas, check out this helpful guide to Chickpea Bowls (Vegan). For a sweet treat to pair after dinner, you might like these Decadent Vegan Carrot Cake Cupcakes. Let us know how it went — leave a comment, give a star rating, and share this on Pinterest or Facebook. What twist did you try? Let us know below!
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Vegan Sticky Sesame Chickpeas
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
This dish features glossy, caramel-like chickpeas with a toasted sesame aroma and a hint of heat, ready in about 20 minutes.
Ingredients
- 2 cans (15 oz each) chickpeas, drained and rinsed (or 3 cups cooked)
- 1–2 tablespoons neutral oil (vegetable or canola)
- Pinch of salt and black pepper
- 3 tablespoons soy sauce or tamari (for gluten-free)
- 2 tablespoons maple syrup (or brown sugar)
- 1 tablespoon rice vinegar or apple cider vinegar
- 1 tablespoon sesame oil
- 1 teaspoon grated fresh ginger (or 1/4 tsp ground ginger)
- 1 garlic clove, minced
- 1 teaspoon cornstarch mixed with 2 tablespoons water (slurry)
- 1–2 teaspoons toasted sesame seeds, for garnish
- 2 green onions, sliced thin for garnish
- Optional: pinch of red pepper flakes for heat
Instructions
- Drain and rinse the chickpeas, then spread them on a clean towel and pat dry.
- In a small bowl, whisk together soy sauce, maple syrup, rice vinegar, sesame oil, minced garlic, and grated ginger. Set aside.
- Warm a large nonstick or cast-iron skillet over medium-high heat. Add neutral oil and swirl to coat.
- Add chickpeas in a single layer. Cook without stirring for 2–3 minutes, then shake or stir to brown. Cook another 4–6 minutes until golden and crispy. Season with salt and pepper.
- Pour the sauce into the pan and let it bubble for 30 seconds. Stir to coat the chickpeas.
- Stir in the cornstarch slurry and cook for 1–2 minutes until the sauce becomes glossy and sticky.
- Remove from heat and garnish with toasted sesame seeds and sliced green onions. Serve warm.
Notes
Use low-sodium soy sauce for less salt. Pat chickpeas dry for better crisping.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 9g
- Protein: 15g
- Cholesterol: 0mg