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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.
If you’re looking to satisfy your craving for Asian food at home, you should try Deconstructed Egg Roll Cups or Spring Roll Salad with Peanut Dressing.
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.
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).
- 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.
How to Make Sweet and Sticky Sesame Chickpeas & Veggies
Step 1: Gather your ingredients. Drain and rinse the chickpeas and set them aside. Rinsing the chickpeas helps to remove any extra sodium (even in the low sodium chickpeas).
Step 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.
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Step 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.
Step 4: Add the sesame oil, maple syrup, rice vinegar, and the remaining 1 ½ tablespoons of vegetable broth to the pan.
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).
Step 5: Once you see bubbles start to form, add the rinsed chickpeas to the pan and stir until they’re coated with sauce.
Step 6: Allow chickpeas and vegetables 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 cook and continue thickening.
Step 7: Add the diced green onions and sesame seeds to the top of the pan.
Step 8: 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 chopped fresh spinach work beautifully in this dish.
- Make it Spicy: If you enjoy a little heat, we like adding chili flakes or a drizzle of sriracha over the top before serving.
- 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 Containers
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 Points
3 Points
Sweet and Sticky Sesame Chickpeas & Veggies
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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.
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This is one of our busy weeknight “go to” meals. Everyone eats it, leftovers are delicious, and it’s easy!
Is it really 5 tsp for the 21 day fix per serving? or is this an error. I am not seeing how the whole recipe has 20 tsp when there is only 2 tsp avocado oil, 1/4 tsp sesame oil and 2 tsp sesame seeds in the entire recipe. Am I missing something here??
Looking into this now – I think the aminos were accidentally counted as a tsp!