Vegan Sticky Sesame Chickpeas

Name: Vegan Sticky Sesame Chickpeas
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Asian
Ingredients: 1 can (15 oz) chickpeas, drained and rinsed; 2 tbsp soy sauce; 1 tbsp maple syrup; 1 tbsp rice vinegar; 1 tbsp sesame oil; 2 cloves garlic, minced; 1 tsp grated ginger; 1 tbsp cornstarch; 1 tbsp water; 1 tbsp sesame seeds; 2 tbsp chopped green onions

Author: Tessa

Published: August 21, 2025

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You know those nights when you need something quick, satisfying, and packed with flavor? That’s exactly how my obsession with these Vegan Sticky Sesame Chickpeas started. I was tired after work, staring into my nearly empty pantry, when I spotted a lonely can of chickpeas. Fifteen minutes later? Magic happened. The combination of crispy chickpeas with that sweet-salty sesame glaze instantly became my go-to “I can’t believe this is vegan” meal. What I love most (besides the ridiculous flavor) is how forgiving this recipe is – no fancy techniques, just simple ingredients coming together in one pan. Trust me, once you try these, they’ll become your emergency dinner hero too!

Vegan Sticky Sesame Chickpeas - detail 1

Why You’ll Love These Vegan Sticky Sesame Chickpeas

Listen, I know everyone says their recipe is amazing, but these chickpeas? They’re next-level good. Here’s why they’ve earned a permanent spot in my weekly rotation:

15-minute magic – Seriously, from pantry to plate faster than ordering takeout
Pantry superhero – Uses ingredients you probably have right now
Flavor bomb – That sticky-sweet-salty glaze will have you licking the spoon
Protein powerhouse – Chickpeas keep you full without that post-meal slump
Meal prep MVP – Tastes even better the next day (if it lasts that long!)

And the best part? You only need one pan. I mean, come on – less dishes is always a win in my book.

Ingredients for Vegan Sticky Sesame Chickpeas

Okay, let’s gather our flavor warriors! The beauty of this recipe is how simple the ingredients are – I bet you’ve got most of these in your kitchen already. Here’s what you’ll need:

1 can (15 oz) chickpeas, drained and rinsed (pro tip: pat them dry with a towel for extra crispiness!)
2 tbsp soy sauce (or tamari for gluten-free)
1 tbsp maple syrup – the real stuff, none of that pancake syrup nonsense
1 tbsp rice vinegar – that subtle tang makes all the difference
1 tbsp sesame oil – please don’t skip this, it’s the flavor backbone
2 cloves garlic, minced (or 1 tsp garlic powder in a pinch)
1 tsp grated ginger – fresh is best, but 1/2 tsp powdered works too
1 tbsp cornstarch + 1 tbsp water – our magical thickening duo

For garnish (optional but highly recommended):

1 tbsp sesame seeds – toast them first if you’re feeling fancy
2 tbsp chopped green onions – that fresh pop of color and crunch

See? Nothing crazy here. And if you’re missing something, don’t stress – I’ll share some easy swaps in the tips section coming up!

How to Make Vegan Sticky Sesame Chickpeas

Alright, let’s get cooking! This comes together so fast you’ll want to have all your ingredients ready before you start. Here’s the step-by-step magic:

Heat that pan – Throw your skillet on medium heat with the sesame oil. Give it a minute to get nice and hot (you should see little wisps of smoke).
Crisp those chickpeas – Add your drained chickpeas (remember, pat them dry!) and let them sizzle for about 5 minutes, shaking occasionally, until they start getting golden and crispy. Don’t stir too much – let them get some color!
Make the glaze – While the chickpeas cook, whisk together soy sauce, maple syrup, rice vinegar, garlic, and ginger in a small bowl. This is where the flavor magic happens.
Sauce time! – Pour that gorgeous mixture over your crispy chickpeas and stir to coat. It’ll bubble up beautifully.
Thicken it up – Mix cornstarch and water, then drizzle it into the pan. Keep stirring for about 2 minutes until the sauce turns glossy and clings to every chickpea like a delicious sticky hug.
Finish strong – Kill the heat and shower your creation with sesame seeds and green onions. Prepare to be amazed!

Vegan Sticky Sesame Chickpeas - detail 2

Tips for Perfect Vegan Sticky Sesame Chickpeas

After making this about a hundred times (no joke), here are my can’t-miss tips:

Dry those beans! Patting chickpeas dry with a towel before cooking is the secret to maximum crispiness.
Taste as you go – Love salt? Add an extra splash of soy sauce. Prefer sweet? Drizzle in more maple syrup.
Spice it up – Add a pinch of red pepper flakes with the garlic if you like heat.
Don’t crowd the pan – Use a big enough skillet so chickpeas crisp instead of steam.

See? Easy peasy. Now go make some magic!

Serving Suggestions for Vegan Sticky Sesame Chickpeas

Oh, the possibilities! These sticky little flavor bombs shine in so many ways. My absolute favorite? Piled high over steaming jasmine rice with extra green onions – the perfect quick bowl meal. But don’t stop there! Try them:

Tossed with crunchy veggies for an epic salad
Wrapped in warm tortillas with shredded cabbage
On top of creamy mashed sweet potatoes
With quinoa for extra protein power

And always – I mean ALWAYS – finish with a generous sprinkle of extra sesame seeds. Because more sesame is always better in my book!

Storage and Reheating

These chickpeas keep beautifully in the fridge for 3-4 days (if they last that long!). The sauce actually gets more flavorful overnight. Reheat them in a pan over medium-low heat to bring back that perfect stickiness – microwaving works too, but they won’t be quite as crispy. Pro tip: if they seem dry, splash in a teaspoon of water while reheating to revive the sauce!

Nutritional Information for Vegan Sticky Sesame Chickpeas

Now, I’m no nutritionist, but here’s the scoop on what’s in these tasty little guys (per serving): about 220 calories, 8g plant-based protein, 30g carbs (with 6g fiber!), and 8g of good fats. Of course, these numbers are just estimates – your exact amounts will dance a bit depending on your ingredients. But hey, when something tastes this good and packs this much nutrition? That’s what I call a win-win situation!

FAQs About Vegan Sticky Sesame Chickpeas

I’ve gotten so many questions about this recipe since sharing it with friends – here are the ones that pop up most often!

Can I use honey instead of maple syrup?
Technically yes, but then it’s not vegan! Agave nectar works great though. The glaze needs that liquid sweetness to balance the salty soy sauce.

How do I make this gluten-free?
Super easy – just swap regular soy sauce for tamari or coconut aminos. Everything else in the recipe is naturally gluten-free!

My sauce isn’t thickening – help!
No panic! Mix another teaspoon of cornstarch with water and stir it in. Sometimes chickpeas release extra moisture – just cook a minute longer.

Can I use dried chickpeas?
Absolutely! Just soak and cook them first. About 1 1/2 cups cooked equals one can. Bonus: homemade chickpeas get extra crispy!

How spicy can I make this?
Oh, I love this question! Add red pepper flakes with the garlic, or stir in sriracha with the sauce. Start small – you can always add more heat later!

Ready to Make Vegan Sticky Sesame Chickpeas?

What are you waiting for? Grab that can of chickpeas and let’s get cooking! I’d love to hear how yours turns out – tag me if you share pics, or leave a comment below with your favorite way to serve them. Happy sticky chickpea making! For more recipe ideas, check out Simply Recipes.