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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.
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.
Nutrition
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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!