Sweet and Sticky Sesame Chickpeas & Veggies

This Sweet and Sticky Sesame Chickpeas & Veggies dish is the perfect balance of sweet, savory, and satisfying. It’s a great way to enjoy a healthy meal without compromising on flavor.

This dish is a powerhouse of nutrients. Chickpeas provide a great source of plant-based protein, while the veggies add essential vitamins and minerals. Sesame oil offers heart-healthy fats, and the sauce combines the richness of sesame with the freshness of ginger and garlic.

Whether you’re vegan, vegetarian, or just love a plant-based meal, this dish will quickly become a weeknight favorite. Not to mention, it’s a great option for anyone looking for a gluten-free or dairy-free meal.

Where’s the recipe?

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In this post you will find detailed ingredient information, cooking instructions, recipe tips, and healthy eating plan calculations. If you’d like to skip past all the extra and get right to cooking, simply scroll to the bottom of the page where you will find the easy-to-print recipe card for Sweet and Sticky Sesame Chickpeas & Veggies.

Ingredients in Sticky Sesame Chickpeas

• Chickpeas: Chickpeas are a great source of plant-based protein and fiber, making this dish filling and nourishing. Canned, low-sodium chickpeas are what I use.
• Cornstarch: Cornstarch helps to thicken the sweet and sticky sesame chickpeas sauce.
• Vegetable broth: Using vegetable broth together with cornstarch and coconut aminos makes a delicious base to your sticky sesame sauce.
• Coconut aminos: Coconut aminos are a wonderful soy sauce substitute that’s a great option if you have soy or gluten intolerance or are watching your sodium intake. If you can’t find coconut aminos at your grocery store, you can use low-sodium soy sauce (or tamari).
• Garlic: Garlic powder will work in a pinch, but fresh garlic is always best.
• Fresh ginger: I am loving the fresh/frozen ginger available in the freezer section of my grocery store – if you have fresh, you can use that!
• Avocado oil: I generally use avocado oil when cooking, but you can use olive oil if that is what you have. Both oils have a similar nutritional profile and, in addition, are rich in beneficial monounsaturated fats.
• Sesame oil: I use roasted sesame oil because it gives the sticky sesame chickpeas a deeper, nutty sesame flavor that I love!
• Maple syrup: If you are vegan, you’ll want to keep this recipe plant based by using maple syrup. If you’re just trying to avoid meat products, you can use honey in place of the maple syrup.
• Rice vinegar: Unseasoned rice vinegar is a staple ingredient in Asian cuisines for its mild and somewhat sweet flavor.
• Green onions: Green onions add a mild onion and slight garlic flavor to any dish.
• Broccoli: Broccoli is low in calories and high in many nutrients, including fiber, vitamin C, vitamin K, iron, and potassium.
• Red pepper: I like to use red bell peppers in recipes, not only for their bright color, but the red variety is a rich source of beta-carotene. Any color bell pepper will work in this recipe and will be an added nutritional punch with their high levels of vitamin C.
• Sesame seeds: Adding sesame seeds is an optional garnish that I like to add to the dish when it’s done cooking.

How to Make Sweet and Sticky Sesame Chickpeas & Veggies

1. Drain and rinse the chickpeas and set them aside. Rinsing the chickpeas helps to remove any extra sodium (even in the low sodium chickpeas). 
2. In a small bowl, combine the cornstarch, 1 ½ tbsp vegetable broth, and coconut aminos. Stir with a fork or whisk until combined and set aside. 
3. Preheat a medium-sized saucepan to medium heat. Add minced garlic, minced ginger, oil, broccoli, and bell peppers to the pan. Sauté for 3-5 minutes, until garlic and ginger are fragrant and broccoli and peppers have softened a bit. 
4. Add the sesame oil, maple syrup, rice vinegar, and the remaining 1 ½  tablespoons of vegetable broth to the pan. 
5. Add the cornstarch/broth/amino mixture to the pan and slowly mix the contents of the pan until combined. Give it a few minutes to start to simmer (bubble). 
6. Once you see bubbles start to form, add the rinsed chickpeas to the pan and stir until they’re coated with sauce. 
7. Allow the chickpeas and veggies to cook on low heat until they’re warm and the sauce is thick, about 5 minutes. Remove from the heat and allow the contents of the pan to cool and continue thickening. 
8. Add the diced green onions and sesame seeds to the top of the pan. 
9. Serve the sweet and sticky sesame chickpeas & veggies on top of rice or quinoa.

Recipe Tips

• Substitute Veggies: Feel free to swap out the bell peppers or broccoli for any other veggie you have on hand—mushrooms, snap peas, or spinach work beautifully in this dish.
• Make it Spicy: If you enjoy a little heat, try adding chili flakes or drizzle some sriracha over the top before serving.
• Freshness Matters: Try to use fresh ginger and garlic for the best flavor, as they really enhance the sauce of the sticky sesame chickpeas.
• Serve with Rice: To make the meal more substantial, serve it over steamed jasmine rice, brown rice, or cauliflower rice for a low-carb alternative.

Healthy Eating Plans

21 Day Fix Sweet and Sticky Sesame Chickpeas & Veggies

Entire recipe: 3 3/4 Yellow Containers, 2 3/4 Green Container, and just under 20 teaspoons
Per serving: Just under 1 Yellow Container, >3/4 Green Containers, and 5 teaspoons

21 Day Fix Vegan Plan
Entire recipe: 2 3/4 Green Containers, 2 1/2 Red Containers, and just under 20 teaspoons
Per serving: >3/4 Green Container, <1/2 Red Container, and about 5 teaspoons

Weight Watchers Sweet and Sticky Sesame Chickpeas & Veggies

2023 Plan Points:
Entire recipe: 12
Per serving: 3

Looking for more vegetarian recipes?

• Simple Chickpea Salad with Lemon Garlic Chickpeas
• Instant Pot Vegetable Fried Rice
• Vegetable Lo Mein Recipe with Tofu
• Healthy Vegan Lettuce Wraps
• Teriyaki Tofu Stir Fry Bowls with Coconut Rice

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Sweet and Sticky Sesame Chickpeas & Veggies

Created by: Becca Ludlum

Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Servings 4 people

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Sweet and Sticky Sesame Chickpeas & Veggies is a healthy vegetarian meal when you are wanting something hearty and packed full of flavor!

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Equipment

• Cutting Board
• Kitchen Knife
• Enameled Cast Iron Pan

Ingredients 

• ▢ 15 oz chickpeas low sodium
• ▢ 1 ½ tsp cornstarch
• ▢ 3 tbsp vegetable broth divided
• ▢ ⅓ cup coconut aminos or low sodium soy sauce or tamari
• ▢ 2 cloves garlic minced
• ▢ 1 tsp fresh ginger minced/grated
• ▢ 2 tsp avocado oil or olive oil
• ▢ ¼ tsp roasted sesame oil
• ▢ 1 ½ tsp maple syrup
• ▢ ½ tsp rice vinegar unseasoned
• ▢ 2 tbsp green onions diced
• ▢ 1 ½ cups broccoli chopped
• ▢ 1 bell pepper diced
• ▢ 2 tsp sesame seeds (optional)

Instructions

• Drain and rinse the chickpeas and set them aside. Rinsing the chickpeas helps to remove any extra sodium (even in the low sodium chickpeas).15 oz chickpeas
• In a small bowl, combine the cornstarch, 1 ½ tbsp vegetable broth, and coconut aminos. Stir with fork or whisk until combined and set aside. 1 1/2 tsp cornstarch 3 tbsp vegetable broth 1/3 cup coconut aminos
• Preheat a medium-sized saucepan to medium heat. Add minced garlic, minced ginger, oil, broccoli, and bell peppers to the pan. Saute for 3-5 minutes, until garlic and ginger are fragrant and mushrooms and peppers have softened a bit. 2 cloves garlic 1 tsp fresh ginger 2 tsp avocado oil 1 1/2 cups broccoli 1 bell pepper
• Add the sesame oil, maple syrup, rice vinegar, and the remaining 1 ½ tablespoon vegetable broth to the pan. ¼ tsp roasted sesame oil 1 1/2 tsp maple syrup 1/2 tsp rice vinegar 3 tbsp vegetable broth
• Add the cornstarch/broth/amino mixture to the pan and slowly mix the contents of the pan until combined. Give it a few minutes to start to simmer (bubble).
• Once you see bubbles start to form, add the rinsed chickpeas to the pan and stir until they’re coated with sauce.
• Allow the chickpeas and veggies to cook on low heat until they’re warm and the sauce is thick, about 5 minutes. Remove from the heat and allow the contents of the pan to cool and continue thickening.
• Add the diced green onions and sesame seeds to the top of the pan. 2 tbsp green onions 2 tsp sesame seeds
• Serve with rice or quinoa.

Notes

Healthy Eating Plans:

21 Day Fix Sweet and Sticky Sesame Chickpeas & Veggies

Entire recipe: 3.75 Yellow Containers, 2.75 Green Container, and just under 20 teaspoons
Per serving: Just under 1 Yellow Container, 0.7 Green Containers, and 5 teaspoons

Weight Watchers Sweet and Sticky Sesame Chickpeas & Veggies

2023 Plan Points:
Entire recipe: 12
Per serving: 3

Nutrition

Calories: 265kcal | Carbohydrates: 43g | Protein: 11g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 606mg | Potassium: 503mg | Fiber: 10g | Sugar: 15g | Vitamin A: 1220IU | Vitamin C: 70mg | Calcium: 87mg | Iron: 4mg

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