Easy, flavorful, and loaded with plant-powered protein, these sesame chickpeas make an awesome vegan dinner that comes together fast. The sauce is savory, slightly sweet, and super satisfying — perfect for piling over rice, quinoa, or noodles.
They’re ready in just 15 minutes, making them a clutch weeknight option, and they also meal prep like a champ. Simple, tasty, and totally family-friendly!
Prep Time
5 minutes
Cook Time
10 minutes
Total Time
15 minutes
Ingredients
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2 15 ounce cans chickpeas
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3-4 large cloves garlic
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1 tablespoon avocado oil or olive oil
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1.5 tablespoons toasted sesame oil
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⅓ cup low sodium tamari or soy sauce
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3 tablespoons maple syrup
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2 teaspoons rice vinegar
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½ teaspoon ground ginger
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1 tablespoon tapioca starch
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¼ cup low sodium vegetable broth or water (divided)
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½ teaspoon red pepper flakes (optional for spice)
Instructions
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Notes
- The tapioca starch can be subbed for any other thickening agent such as corn or arrowroot starch.
- Tamari is the gluten free version of soy sauce, but regular soy sauce will also work.
- If you are gluten free, just ensure you use tamari. Be sure to use low sodium or this can get way too salty!If the sauce does not thicken properly after 10-15 minutes, add in an additional two teaspoons of arrowroot powder.
- The maple syrup can be subbed for honey if desired or even brown or coconut sugar. You can also lower the amount if you are looking for a lower sugar option.
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