This vegan sticky sesame chickpeas dish became one of my fastest weekday heroes the first week I tried to feed a busy household with a pantry-first mindset. I was short on time, but I wanted something that felt indulgent: glossy, sweet, savory, with a little toasty sesame aroma and the comforting chew of chickpeas. It landed in our rotation instantly because it checks all the boxes for flavor, speed, and satisfaction. I discovered this combination while emptying out the pantry between grocery trips, and the maple-sesame glaze surprised everyone by tasting a lot more restaurant-level than the five minutes of hands-on time suggested.

I love this preparation because it highlights chickpeas in a way that feels new yet approachable. The texture is key: the chickpeas stay slightly firm but coated in a thick, sticky glaze that clings to each bite. Garlic and toasted sesame oil contribute heady aroma, while tamari and maple syrup create that balanced sweet-salty backbone. We often serve it over rice with steamed broccoli for color and freshness. It’s the kind of dish that has family members asking what’s for dinner the moment they step through the door, and it travels well into weekday lunches — the sauce reheats beautifully.

Ingredients

• Chickpeas: Two 15-ounce cans of chickpeas, drained and rinsed. I prefer a no-salt-added brand or low-sodium canned chickpeas so I can control the final saltiness. Draining well helps the glaze cling.
• Garlic: Three to four large cloves, very finely minced. A garlic press works great to get tiny pieces that melt into the sauce and avoid large raw garlic bites.
• Oils: 1 tablespoon avocado oil or olive oil for sautéing and 1 1/2 tablespoons toasted sesame oil for deep nutty flavor. Use a good toasted sesame oil for aroma; brands like Kadoya or San-J produce consistent results.
• Tamari or soy sauce: 1/3 cup low-sodium tamari or soy sauce. Tamari is the gluten-free option. Low-sodium keeps the glaze from becoming overly salty.
• Sweetener: 3 tablespoons pure maple syrup for balanced sweetness and glossy finish. If you prefer less sugar, reduce to 2 tablespoons or substitute brown sugar.
• Acid and spice: 2 teaspoons rice vinegar and 1/2 teaspoon ground ginger for brightness and warmth; optional 1/2 teaspoon red pepper flakes for heat.
• Thickener: 1 tablespoon tapioca starch whisked with part of the broth prevents clumping and gives that sticky texture. Cornstarch or arrowroot can be used instead in equal amounts.
• Liquid: 1/4 cup low-sodium vegetable broth or water, divided, to loosen the sauce and dissolve the starch.

Instructions

Drain and Prep: Drain and rinse two 15-ounce cans of chickpeas thoroughly in a colander, then pat dry with a towel. Removing excess surface water helps the sauce adhere rather than dilute. Finely mince 3 to 4 large garlic cloves; using a garlic press yields small pieces that cook quickly and release aroma. Sauté the Garlic: Heat 1 tablespoon avocado or olive oil in a large sauté pan over medium heat, then add the minced garlic. Cook for about 1 to 2 minutes until the garlic is fragrant and starting to soften but not browned. If the garlic browns, lower the heat; burned garlic tastes bitter. Mix the Thickener: In a small bowl whisk 1 tablespoon tapioca starch with 2 tablespoons of the vegetable broth until smooth and free of lumps. This slurry will prevent streaky clumps when added to the hot pan. Build the Sauce: To the pan with garlic add 1/3 cup low-sodium tamari, 1 1/2 tablespoons toasted sesame oil, 3 tablespoons maple syrup, 2 teaspoons rice vinegar, 1/2 teaspoon ground ginger, and the remaining 2 tablespoons of vegetable broth. Whisk to combine and bring the mixture to a gentle simmer so the flavors meld. Thicken: Stir the tapioca slurry into the simmering sauce and cook until bubbles appear and the mixture begins to thicken, roughly 30 to 60 seconds. Tapioca sets quickly and gives a glossy coat rather than a cloudy one. Finish with Chickpeas: Add the drained chickpeas, stir until each bean is coated, and cook on low for about 4 to 5 minutes, stirring occasionally. The sauce should reduce to a sticky glaze that clings to the chickpeas. If it doesn’t thicken, simmer a little longer or add an extra 1/2 teaspoon of arrowroot or tapioca dissolved in a teaspoon of water. Rest and Serve: Remove from heat and let the pan sit for 2 minutes so the beans can absorb the glaze. Serve immediately over steamed rice or quinoa with blanched broccoli or greens for color and contrast.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to four days. The sauce continues to tighten as it cools, so when reheating add a splash of water or vegetable broth and reheat gently over medium-low heat until warm and saucy again. For freezing, portion into single-serving freezer-safe containers and freeze for up to three months; thaw overnight in the refrigerator before reheating. When reheating from frozen, allow extra time and add a bit more liquid so the glaze loosens and coats the chickpeas evenly.

Ingredient Substitutions

If you don’t have tapioca starch, substitute cornstarch or arrowroot in a 1:1 ratio. For sweetener, honey can be used if not strictly vegan, or brown sugar and coconut sugar work as well though they alter the flavor slightly. If sesame oil is unavailable, toast a little sesame seeds in a dry pan and finish with a neutral oil plus a pinch of toasted sesame for flavor. Use low-sodium soy sauce instead of tamari if gluten-free status is not required; just cut back slightly on added salt elsewhere.

Serving Suggestions

Serve over steamed jasmine rice, brown rice, or quinoa for a complete meal. Add steamed or roasted broccoli, bok choy, or sugar snap peas for freshness and crunch. For extra texture, garnish with toasted sesame seeds and thinly sliced scallions or a few cilantro leaves. A wedge of lime or a sprinkle of chili crisp adds brightness and heat for those who like more depth. For a bowl-style meal, include pickled carrots or cucumbers for acidity and contrast.

Cultural Background

This dish draws inspiration from East Asian flavor principles: balance of sweet, salty, and sour with toasted sesame as an aromatic anchor. While chickpeas are not traditionally Asian, the method of glazing with tamari, sesame oil, and rice vinegar adapts classic flavors to a pantry-friendly, plant-forward protein. This kind of fusion is common in modern home cooking where ingredient accessibility meets flavor layering learned from different culinary traditions.

Seasonal Adaptations

Spring and summer versions benefit from adding bright, lightly blanched greens like asparagus tips or sugar snap peas. In fall and winter, serve with roasted root vegetables and swap maple syrup for a touch of molasses or dark brown sugar for deeper warmth. Holiday gatherings welcome this as a vegetarian side — multiply the recipe and finish with toasted pumpkin seeds for an autumnal touch.

Meal Prep Tips

Make a large batch and portion into containers with rice and a vegetable component for 3 to 4 days of lunches. Keep the sauce slightly looser when you first cool it down so it doesn’t harden in the container — a teaspoon of extra broth before storing helps. Reheat in the microwave for 60 to 90 seconds, stirring halfway, or rewarm on the stovetop with a splash of water for best texture. Label containers with date and consume within four days for peak quality.

These sticky sesame chickpeas are small in effort and big on flavor. Whether you’re feeding a family or packing weekday lunches, this recipe proves that pantry ingredients can become something memorable. Try it once and you’ll likely find yourselves reaching for the cans of chickpeas with a new kind of excitement.