These sticky sesame chickpeas come together in just 20 minutes and are sweet, savory, and perfectly saucy. It’s a quick dinner I make on repeat—especially when I’m craving takeout flavors without leaving the house.
I love recipes like this for busy weeknights, just like my Marry Me Chickpeas or Lentil Stew —all bold in flavor and super beginner-friendly.
Ingredients
- Chickpeas – I always keep canned chickpeas on hand for quick meals like this. They’re packed with plant-based protein and ready to go—just rinse and drain them well to avoid any tinny taste.
- Garlic – Fresh garlic makes a big difference here. That first sizzle in the oil smells amazing and builds the whole flavor base.
- Olive oil – I usually grab olive oil because it’s what I always have, but avocado oil works great too—especially if you want something with a higher smoke point.
- Toasted sesame oil – This is the star that gives the sauce its deep, nutty flavor. It’s super fragrant and just a little bit makes everything taste like takeout (in the best way!).
- Low sodium soy sauce – I go for low-sodium to keep the saltiness in check. You still get all the umami, but it won’t overpower the sweetness or spice.
- Agave syrup – I use agave for its mellow sweetness and smooth texture, but maple syrup works well too. If you’re not vegan, honey is another great option.
- Rice vinegar – Just a splash adds brightness and keeps the sauce from feeling too heavy. It really lifts everything up.
- Cornstarch – The magic thickener! It gives the sauce that glossy, sticky coating that clings to the chickpeas. Mix it well with a little broth before adding it in.
- Ginger – Fresh ginger adds a warm, slightly spicy note that pairs so well with the garlic and sesame. I love grating it straight into the pan.
- Vegetable broth or water – I like using veggie broth for extra flavor, but water works if that’s what you’ve got. Either way, it helps everything simmer together.
- Red chili flakes – Totally optional, but I always add them for a little heat. You can start small and adjust to your taste.
- Lime wedges – Don’t skip the lime! A fresh squeeze at the end cuts through the richness and makes the flavors pop. I usually serve extra wedges on the side.
📋 You can find the full ingredient list in the Recipe Card below the article.
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How To Make Sticky Sesame Chickpeas
- Mix the cornstarch: In a small bowl, whisk together cornstarch and 1 tablespoon of the broth until smooth. Set aside.
- Make the sauce: In a bowl, combine soy sauce, agave syrup, toasted sesame oil, and rice vinegar. Whisk and set aside.
- Sauté aromatics: In a skillet over medium heat, warm olive oil. Add garlic and ginger. Sauté for 30 seconds to 1 minute until fragrant.
- Build the sauce: Add the soy mixture and remaining broth to the skillet. Pour in the cornstarch slurry and stir as it bubbles and thickens.
- Add chickpeas: Stir in the chickpeas and reduce heat to low. Simmer for 5–7 minutes, stirring often, until thick and glossy.
- Serve: Drizzle with lime juice and enjoy over rice. Sprinkle with sesame seeds or green onions if you like!
Can I use dry chickpeas instead of canned?
Yes—just soak and cook them first. About 1.5 cups cooked chickpeas equals 1 can.
Tips
- Use low-sodium soy sauce – It keeps the dish from getting too salty.
- Adjust the spice – Skip or reduce chili flakes if you're sensitive to heat.
- Add veggies – Bell peppers, snap peas, or baby broccoli work great here.
- Double the sauce – If you like it extra sticky and saucy, double the ingredients.
- Make it nutty – Stir in a spoon of peanut butter for a Thai-inspired twist.
- Try maple syrup – If you’re out of agave, maple syrup works great too.
- Serve in lettuce cups – For a low-carb option.
- Add sesame seeds – Toasted sesame seeds add crunch and a pop of flavor.
What To Serve With Sticky Sesame Chickpeas
My favorite way is over rice, but here are a few other great ideas:
- Roasted veggies – Like broccoli or cauliflower on the side.
- Steamed jasmine rice – Classic and comforting.
- Brown rice or quinoa – For extra fiber and nutrients.
- Lettuce wraps – Light and fresh.
- Rice noodles – Great for soaking up the sauce.
Storing Leftovers
- To Store. Keep in an airtight container in the fridge for up to 4 days.
- To Freeze. Freeze in a sealed container for up to 2 months. Thaw overnight in the fridge.
- To Reheat. Warm on the stovetop with a splash of water or microwave in 30-second intervals.
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Recipe Card
Sticky Sesame Chickpeas
These sticky sesame chickpeas are sweet, savory, and totally beginner-friendly—made in 1 pan in just 20 minutes!
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INGREDIENTS
- 1 15 ounce can chickpeas, rinsed and drained
- 4 teaspoon garlic, minced
- 1 tablespoon olive oil
- 1 tablespoon toasted sesame oil
- ¼ cup low sodium soy sauce
- 2 tablespoon agave syrup, or other natural syrup
- 1 teaspoon rice vinegar
- 1 tablespoon cornstarch, or tapioca starch
- ½ teaspoon ginger, grated
- ¼ cup vegetable broth, or water
- ½ teaspoon red chili flakes
- lime wedges, for serving
INSTRUCTIONS
- Mix the cornstarch: In a small bowl, whisk together cornstarch and 1 tablespoon of the broth until smooth. Set aside.1 tablespoon cornstarch, ¼ cup vegetable broth
- Make the sauce: In a bowl, combine soy sauce, agave syrup, toasted sesame oil, and rice vinegar, red pepper flakes. Whisk and set aside.1 tablespoon toasted sesame oil, ¼ cup low sodium soy sauce, 2 tablespoon agave syrup, 1 teaspoon rice vinegar
- Sauté aromatics: In a skillet over medium heat, warm olive oil. Add garlic and ginger. Sauté for 30 seconds to 1 minute until fragrant.4 teaspoon garlic, 1 tablespoon olive oil, ½ teaspoon ginger, ½ teaspoon red chili flakes
- Build the sauce: Add the soy mixture and remaining broth to the skillet. Pour in the cornstarch slurry and stir as it bubbles and thickens.
- Add chickpeas: Stir in the chickpeas and reduce heat to low. Simmer for 5–7 minutes, stirring often, until thick and glossy.1 15 ounce can chickpeas
- Serve: Drizzle with lime juice and enjoy over rice. Sprinkle with sesame seeds or green onions if you like!lime wedges
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Calories: 216kcalCarbohydrates: 28gProtein: 7gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gSodium: 955mgPotassium: 237mgFiber: 5gSugar: 7gVitamin A: 123IUVitamin C: 3mgCalcium: 51mgIron: 2mg
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Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
FAQs
What veggies go well in this?
Try bell peppers, broccoli, snap peas, or shredded carrots.
Can I make this ahead for meal prep?
Definitely. It holds up well and thickens even more the next day.
What’s the best way to make this less spicy?
Skip or reduce the red chili flakes. The rest of the sauce will still be flavorful.
Is this recipe gluten-free?
It can be! Just swap soy sauce for tamari or coconut aminos.
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