Sweet and Sticky Sesame Chickpeas & Veggies

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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.

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.

If you’re looking to satisfy your craving for Asian food at home, you should try these Deconstructed Egg Roll Cups, my Vegetable Lo Mein Recipe, and this delicious Spring Roll Salad with Peanut Dressing.

White plate with bed of white rice topped with a chickpea and broccoli mixture.
Becca, author of My Crazy Good Life, standing in kitchen smiling.

Why I Love Sticky Sesame Chickpeas

I love this dish because it’s the perfect mix of comfort food and feel-good fuel. The chickpeas are packed with plant-based protein, the veggies bring a boost of vitamins, and that sweet, garlicky sesame sauce ties everything together with bold flavor. It’s one of those meals that tastes indulgent—but leaves you feeling energized and satisfied.

Enjoy!

– Becca

Ingredients in Sticky Sesame Chickpeas

See the recipe card for full information on ingredients and quantities.

A white marbled counter top with a variety of bowls, all labeled, full of different ingredients that are needed to make Sweet and Sticky Sesame Chickpeas & Veggies.
  • 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.
  • Coconut aminos: Low sodium 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 a coconut aminos substitute like 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 Sticky Sesame Chickpeas & Veggies

Small bowls filled with ingredients to make sticky sesame chickpeas and 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). 

Coconut aminos and other ingredients in a clear bowl.

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. 

Cast iron pan with diced broccoli and red peppers cooking.

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. 

Cast iron pan with wooden spoon mixing broccoli, red pepper, and spices.

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). 

Cast iron pan with wooden spoon mixing broccoli, red pepper, and chickpeas.

Step 5: Once you see bubbles start to form, add the rinsed chickpeas to the pan and stir until they’re coated with sauce. 

Cast iron pan with wooden spoon mixing broccoli, red pepper, and chickpeas.

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.

Cast iron pan with wooden spoon mixing broccoli, red pepper, and chickpeas. Toppings include diced green onions and sesame seeds.

Step 7: Add the diced green onions and sesame seeds to the top of the pan. 

Cooked sweet and sticky sesame chickpeas on a white plate. There is a fork on the right side of the plate and a blue napkin in the background.

Step 8: Serve the sweet and sticky sesame chickpeas & veggies on top of rice or Instant Pot quinoa.

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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, coconut brown rice, or cauliflower rice for a low-carb alternative.
Cooked sweet and sticky sesame chickpeas on a white plate. There is a fork on the right side of the plate and a blue napkin in the background.

Sesame Chickpeas and Broccoli FAQs

Can I use canned chickpeas for this recipe?

Yes! Canned chickpeas work perfectly. Just make sure to drain and rinse them well before adding them to the pan.

Is sticky sesame chickpeas good for meal prep?

Yes, this recipe holds up really well in the fridge for 3–4 days. Store in airtight containers and reheat in the microwave or on the stove with a splash of water to keep the sauce from thickening too much.

What vegetables work best with sticky sesame chickpeas?

Bell peppers, broccoli, snap peas, mushrooms, zucchini, or even cauliflower are all great choices. If you’re looking for more cauliflower recipes, check out my Cauliflower Fried Rice Recipe.

What can I serve with sesame chickpeas?

Serve over quinoa, brown rice, or even noodles. I also love pairing it with my Brown Rice and Quinoa for extra texture and nutrition.

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 on the 2025 Plan

If you tried this recipe for Sweet and Sticky Sesame Chickpeas & Veggies any other recipe on my site please leave a rating and let me know how it went in the comments!

Cooked sweet and sticky sesame chickpeas on a white plate. There is a fork on the right side of the plate and a blue napkin in the background.
5 from 1 rating
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Sweet and Sticky Sesame Chickpeas & Veggies

Created by: Becca Ludlum
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Approximate Serving Size: 1 cup
Servings 4 people
Glazed Sticky Sesame Chickpeas — hearty roasted chickpeas tossed in a sweet & savory sesame sauce, made with clean ingredients for a protein-packed snack or side.

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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
  • 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.

Video

Notes

To get those chickpeas truly sticky and flavorful, wait until the sauce begins to bubble and thicken before stirring in the chickpeas. Then, cook them gently over low heat for a few minutes so the sauce clings to each one—this patience makes all the difference in texture and “stickiness.”

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
How we calculate nutrition and diet information on My Crazy Good Life

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Make sure to follow on Pinterest @bludlum and on Instagram @beccaludlum

3 Comments

  1. 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??

5 from 1 vote

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