This sticky sesame chickpea recipe also features ginger for lots of flavor! Using canned chickpeas, this recipe comes together in just 15 minutes and all in just one pan. Easy and so delicious, make a big batch of these chickpeas for meal prep to use for lunch and dinner!

Large white bowl with sticky sesame chickpeas in half, brown rice in 1/4 and broccoli in the other 1/4.

One thing I can never get enough of as Registered Dietitian is quick and easy recipes.

While I love cooking, I don’t love spending a ton of time cooking in the middle of the day when I have work to do, or at the end of the day if all I’m wanting to do is chill on the couch- you feel me?

But with that being said, I still want my meals to be delicious. And I also still want them to be pretty nutritious (most of the time!) to power me through a busy day or keep me feeling satisfied throughout the evening. Bonus points if it’s also cost-effective!

Okay okay, I know this is an extensive list of demands… But as a Dietitian, these are all things I consider when creating recipes for you! They need to be delicious, nutritious, cost effective, quick and easy… Which is why I love this Sticky Sesame Chickpea Recipe (and other recipes of mine, like my Vegan Pesto Pasta Salad with Chickpeas!)

Plus, you can pair this easy recipe with canned chickpeas with your favourite veg (I love cooking some frozen broccoli with it!) and brown rice or rice noodle for a complete meal. It’s the perfect recipe to have in your back pocket when you’re craving something delicious but don’t know what.

Looking for a way to use some leftover rice? Why not try my Chili Lime Chickpeas, 10-Minute Spiced Black Beans or Cauliflower Chickpea Curry next!

Why You’ll Love this Sticky Sesame Chickpea Recipe

  • These Sticky Sesame Chickpeas are absolutely packed with flavor. They have a savory, salty, sweet and slightly nutty flavor that’s insanely delicious. 
  • They’re incredibly easy to make. It essentially requires just adding the ingredients to a pan and letting them simmer together for 10 minutes. If you’re using canned chickpeas, they’re even less time-consuming to make!
  • They’re versatile! Feel free to eat these sticky sesame chickpeas on their own as a snack or paired with brown rice and veggies of your choice for a more complete meal.
  • They’re budget-friendly. Since this recipe uses so few ingredients that are all cost-effective, this is the perfect cost-effective meal!
Pan with chickpeas and broth inside
Pan with chickpeas coated in sauce

What Are the Health Benefits of Chickpeas?

I’m so glad you asked! Chickpeas are a good source of protein and fiber, which help to keep us feeling fuller for longer!

They also are a good source of iron and even have some calcium, too!

This Recipe Uses a Few Ingredients You Probably Have On Hand

Chickpeas: Of course! I’ve used canned chickpeas in this recipe for ease and simplicity, but feel free to meal prep chickpeas from dry ahead of time if you’d prefer. Chickpeas are an incredible source of plant-based protein and fiber, helping us to stay feeling fuelled and energized throughout our day! We also use chickpeas in my Vegan Chickpea Noodle Soup, Vegan Caesar Salad with Crispy Chickpeas, and Cauliflower Chickpea Curry.

Garlic and Ginger: Garlic and ginger add delicious flavor to these Sticky Sesame Chickpeas!

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Maple Syrup: For sweetness! I love the depth of flavor and sweetness that maple syrup adds, but if you don’t have any on hand, feel free to substitute with regular sugar. You may have to increase the amount of corn starch, since maple syrup has a sticky texture. 

Sesame oil: For sesame flavor! 

Soy sauce: For saltiness and depth of flavor!

Rice vinegar: Rice vinegar balances out the flavors in these Sticky Sesame Chickpeas with acidity. If you don’t have rice vinegar on hand, a splash of apple cider vinegar or a squeeze of lemon would also work.

Vegetable broth: To add help create a sticky base for the chickpeas.

Corn starch: to make the chickpea mixture a little thicker and stickier. 

Two white bowls with sauce coated chickpeas, broccoli and brown rice

Let’s Make Sticky Sesame Chickpeas!

Pan with minced garlic and ginger in it.
Pan with chickpeas in it
Pan with chickpeas and broth inside
Pan with chickpeas and broth inside
Pan with chickpeas coated in sauce
White bowl with sauce coated chickpeas, broccoli and brown rice

Need to Store Leftovers?

Refrigerate leftovers in an airtight container for up to 5 days. The chickpeas may dry out a bit, so if that’s the case, you can drizzle a little more sesame oil, soy sauce, rice vinegar and maple syrup on top before you heat them up to rehydrate them.

Table with a white cloth and white bowl with sticky sesame chickpeas, steamed broccoli and rice.
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15-Minute Sticky Sesame Chickpeas with Ginger

Servings: 4
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Author: Lauren McNeill, RD
This sticky sesame chickpea recipe also features ginger for lots of flavor! Using canned chickpeas, this recipe comes together in just 15 minutes and all in just one pan. Easy and so delicious, make a big batch of these chickpeas for meal prep to use for lunch and dinner!
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Ingredients
 

  • 1 tbsp ginger, minced
  • 2 cloves garlic , minced
  • 1½ tbsp maple syrup
  • 540 mL chickpeas, drained and rinsed, if using canned
  • 2 tsp sesame oil
  • 1 tsp rice vinegar
  • 1½ tbsp soy sauce
  • 1/2 cup low sodium vegetable broth
  • 1 tsp corn starch

Instructions
 

  • Add all ingredients to a large pan over medium heat. Stir to mix.
  • Bring mixture to a simmer, add the lid and reduce heat to low. Let simmer for 10 minutes until thickened. Serve and enjoy!

Notes

Feel free to substitute the corn starch for arrowroot powder!
Did you make this recipe?Don’t forget to leave a rating and review, it helps so much! And if you snap a photo, tag me @tastingtothrive_rd so I can see your delicious creation!