Sticky Sesame Chickpeas

This recipe is YUM! The chickpeas are sticky and delicious, and the texture pairs so well with some rice and veggies.

Sticky sesame anything is always amazing, but I think chickpeas might be my new favorite pairing for the sauce! This recipe is a big winner for many reasons – it only takes 20 minutes to make, it’s full of protein and flavor, it’s an easy crowd pleaser, and the clean up is always quick! I love this dish for simple lunch prep and for busy weeknight dinners.

Ingredients:

• 1 can low sodium chickpeas
• 1 tbsp olive oil
• 2 cloves garlic
• 1 1/2 tbsp toasted sesame oil
• 1/4 cup low sodium soy sauce
• 2 tbsp maple syrup
• 2 tsp apple cider vinegar
• 1/2 tsp ground ginger
• 1/2 tbsp cornstarch
• 2 tbsp low sodium vegetable broth
• pinch red pepper flakes
• pinch salt & pepper

Method:

• Drain and rinse the chickpeas. Mince the garlic. Combine the cornstarch and vegetable broth in a small bowl.
• Heat the olive oil in a large saute pan. Add the garlic and cook for 1-2 minutes.
• Add the cornstarch mixture, sesame oil, soy sauce, maple syrup, apple cider vinegar, and ginger to the saute pan. Whisk to combine.
• Cook until bubbles start to form. Add the chickpeas and stir until they are all coated. Lower heat and cook until the sauce reaches your desired consistency.

• Serve with rice and your favorite veggies. Enjoy & share!

Sticky Sesame Chickpeas

This is one of my new favorite quick, high protein meals! It takes 20 minutes and it comes out delicious and satisfying every time.

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Course Main Course

Servings 3

Calories 353 kcal

Ingredients

  

1x2x3x

• 1 can of low sodium chickpeas
• 1 tbsp olive oil
• 2 cloves garlic
• 1 1/2 tbsp toasted sesame oil
• 1/4 cup low sodium soy sauce
• 2 tbsp maple syrup
• 2 tsp apple cider vinegar
• 1/2 tsp ground ginger
• 1/2 tbsp cornstarch
• 2 tbsp low sodium vegetable broth
• pinch of red pepper flakes
• pinch of salt & pepper

Instructions

 

• Drain and rinse the chickpeas. Mince the garlic. Combine the cornstarch and vegetable broth in a small bowl.
• Heat the olive oil in a large saute pan. Add the garlic and cook for 1-2 minutes.
• Add the cornstarch mixture, sesame oil, soy sauce, maple syrup, apple cider vinegar, and ginger to the saute pan. Whisk to combine.
• Cook until bubbles start to form. Add the chickpeas and stir until they are all coated. Lower heat and cook until the sauce reaches your desired consistency.
• Serve with rice and your favorite veggies. Enjoy & share!

Nutrition

Calories: 353kcalCarbohydrates: 51gProtein: 15gFat: 11gSaturated Fat: 1gPolyunsaturated Fat: 5gMonounsaturated Fat: 4gSodium: 777mgPotassium: 532mgFiber: 11gSugar: 15gVitamin A: 39IUVitamin C: 2mgCalcium: 95mgIron: 5mg

Tried this recipe?Let us know how it was!