Ingredients
Scale
- 2 (15-ounce) cans chickpeas, drained and rinsed
- 2 tablespoons cornstarch
- 3 tablespoons sesame oil, divided
- 1/4 cup soy sauce
- 1/4 cup maple syrup
- 2 tablespoons rice vinegar
- 1 tablespoon sesame seeds
- 1 teaspoon sriracha (optional)
Instructions
- Step 1: In a bowl, toss the drained and rinsed chickpeas with cornstarch until evenly coated.
- Step 2: Heat 2 tablespoons of sesame oil in a large skillet or wok over medium-high heat. Add the chickpeas and cook, stirring occasionally, until golden brown and crispy, about 8-10 minutes.
- Step 3: While the chickpeas are cooking, whisk together the soy sauce, maple syrup, rice vinegar, and sriracha (if using) in a small bowl.
- Step 4: Add the remaining 1 tablespoon of sesame oil to the skillet. Pour the sauce over the crispy chickpeas and cook, stirring constantly, until the sauce thickens and coats the chickpeas, about 2-3 minutes.
- Step 5: Remove from heat and sprinkle with sesame seeds.
- Step 6: Serve immediately over rice or noodles, garnished with additional sesame seeds if desired.
Notes
- Store leftover sticky sesame chickpeas in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat the chickpeas in a skillet over medium heat to re-crisp them, adding a splash of water if the sauce has thickened too much.
- Serve these flavorful chickpeas over fluffy quinoa or brown rice for a complete and satisfying vegan meal.
- For an extra nutty flavor, lightly toast the sesame seeds in a dry pan before sprinkling them over the finished dish.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American