Ingredients
Scale
- 2 (15-ounce) cans chickpeas, drained and rinsed
- 2 tablespoons olive oil
- 1/4 cup soy sauce (or tamari for gluten-free)
- 1/4 cup maple syrup
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch
- 2 tablespoons sesame seeds
Instructions
- Step 1: Heat olive oil in a large skillet over medium-high heat. Add chickpeas and cook for 8-10 minutes, stirring occasionally, until slightly browned and crispy.
- Step 2: In a small bowl, whisk together soy sauce, maple syrup, rice vinegar, sesame oil, and cornstarch until well combined.
- Step 3: Pour the sauce over the chickpeas in the skillet and stir to coat.
- Step 4: Cook for 3-5 minutes, stirring frequently, until the sauce thickens and becomes sticky.
- Step 5: Remove from heat and sprinkle with sesame seeds.
Notes
- Store leftover sticky sesame chickpeas in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a skillet over medium-low heat, adding a splash of water if the sauce becomes too thick.
- Serve these sticky chickpeas over steamed rice or quinoa for a complete and satisfying meal.
- For extra flavor, toast the sesame seeds in a dry pan until fragrant before adding them as a garnish!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American