Dinner

Vegan Sticky Sesame Chickpea Recipe

Name: Vegan Sticky Sesame Chickpea Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Vegan
Ingredients: 2 cans chickpeas, drained and rinsed; 3 cloves garlic, minced; 1 tbsp avocado oil or olive oil; 1½ tbsp toasted sesame oil; 2 tsp rice vinegar; ⅓ cup tamari or soy sauce; 3 tbsp maple syrup; ⅓ tsp ground ginger; 4 tbsp vegetable broth or water, divided; 1 tbsp arrowroot powder

ByMaya Quinn January 11, 2026January 11, 2026

Jump to Recipe

Introduction

This Vegan Sticky Sesame Chickpea dish is a flavorful and satisfying meal that’s perfect for plant-based eaters and anyone looking for a quick, nutritious dinner. With a sweet and savory sauce that clings to tender chickpeas, it’s delicious served over rice or veggies.

A white bowl with a brown rim holds two main layers: on the left side, there is a fluffy layer of white rice with some sesame seeds sprinkled on top, giving a slight texture contrast. On the right side, there is a thick layer of orange-brown chickpeas coated in a glossy sauce mixed evenly with bright green broccoli florets. The chickpeas look soft and round, while the broccoli has small, detailed textures on the florets. A silver fork rests on the right side of the bowl, partially dipped in the chickpeas and broccoli. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1½ tbsp toasted sesame oil
2 cans chickpeas
2 tsp rice vinegar
⅓ cup tamari or soy sauce
3 tbsp maple syrup
4 tbsp vegetable broth or water (divided)
3 cloves garlic
⅓ tsp ground ginger
1 tbsp avocado oil or olive oil
1 tbsp arrowroot powder

Instructions

Step 1: Drain and rinse the chickpeas and set them aside. Mince the garlic, then heat the avocado or olive oil in a sauté pan over medium heat and add the garlic.
Step 2: Sauté the garlic until it is very fragrant, about 2 minutes. In a small bowl, whisk together the arrowroot powder and 2 tablespoons of vegetable broth until smooth. Set aside.
Step 3: Add tamari, toasted sesame oil, maple syrup, rice vinegar, ground ginger, and the remaining 2 tablespoons of vegetable broth to the sauté pan. Whisk to combine.
Step 4: Stir in the arrowroot mixture. When the sauce begins to bubble and thicken, add the chickpeas and stir until they are evenly coated.
Step 5: Reduce the heat to low and cook for about 5 minutes, stirring occasionally, until the sauce is thick and sticky.
Step 6: Remove the pan from heat and allow the chickpeas to sit for a few minutes to absorb the flavors.
Step 7: Serve warm, paired perfectly with steamed rice, quinoa, or broccoli.

Tips & Variations

For extra heat, add a pinch of red pepper flakes when adding the sauce ingredients.
Try swapping chickpeas for firm tofu or tempeh for a protein twist.
If arrowroot powder is unavailable, cornstarch can be used as a thickener instead.
Toast your sesame oil lightly before using to deepen its nutty flavor.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water if the sauce has thickened too much.