Ingredients
- Chickpeas, drained and rinsed: 1 (15-ounce) can
- Sesame oil: 2 tablespoons
- Soy sauce (or tamari for gluten-free): 3 tablespoons
- Maple syrup: 2 tablespoons
- Rice vinegar: 1 tablespoon
- Garlic, minced: 2 cloves
- Ginger, minced: 1 teaspoon
- Sesame seeds: 2 tablespoons
Instructions
- Step 1: Heat the sesame oil in a large skillet over medium heat. Add the drained and rinsed chickpeas to the skillet and cook, stirring occasionally, until they begin to brown and crisp up slightly, about 5-7 minutes.
- Step 2: While the chickpeas are cooking, prepare the sauce. In a small bowl, whisk together the soy sauce (or tamari), maple syrup, rice vinegar, minced garlic, and minced ginger.
- Step 3: Pour the sauce over the chickpeas in the skillet. Stir well to ensure all the chickpeas are coated in the sauce.
- Step 4: Continue to cook, stirring frequently, until the sauce has thickened and become sticky, about 3-5 minutes. Be careful not to burn the sauce.
- Step 5: Remove the skillet from the heat and sprinkle the sesame seeds over the sticky sesame chickpeas. Stir to combine.
- Step 6: Serve the vegan sticky sesame chickpeas immediately over rice, noodles, or your favorite grain. Garnish with extra sesame seeds if desired.
Notes
- Store leftover chickpeas in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat gently in a skillet over low heat, adding a splash of water if the sauce has thickened too much.
- These chickpeas are delicious served over a bed of fluffy quinoa with steamed broccoli for a complete meal.
- Chef's tip: Don't overcrowd the pan when browning the chickpeas; this helps them get truly crispy!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American