Sesame Soy Chickpeas

Made in just 15 minutes, these Sesame Soy chickpeas are the perfect topping for rice, noodles, salads and more!

These sesame soy chickpeas are super easy and can be made in as little as 15 minutes and only require 6 ingredients! These chickpeas are the perfect little flavor bombs to be served over rice and steamed broccoli, noodles, or even on top of a salad. They are perfect to food prep so you always have a quick plant protein available whenever you need it.

What you will need for Sesame Soy Chickpeas

Full recipe with measurements in recipe card below

Jump to Recipe

• Can of chickpeas– I chose chickpeas for this recipe because they are cheap and delicious.
• Reduced sodium soy sauce- For this recipe you need to use reduced sodium soy sauce or else your sauce will be way to salty.
• Maple syrup- For sweetness and to help balance the saltiness from the soy sauce.
• Sesame oil– For flavor
• Cornstarch– Thickens the sauce and gives it a nice shiny appearance.
• Water– Combining the water and the cornstarch together first ensures there will be no cornstarch clumps in your sauce.
• Broccoli crowns optional
• Rice optional
• Sesame seeds for topping optional

Here’s how to make Sesame Soy Chickpeas

1. To a small bowl whisk together the cornstarch and water. To another small bowl combine soy sauce, maple syrup, and sesame oil. Whisk in the cornstarch and water mixture.
2. Heat a medium sized frying pan over medium-high heat. Rinse and drain chickpeas and add them to the frying pan once the pan is hot.
3. Pour soy sauce mixture over the chickpeas and stir to combine. Let the chickpeas sit until the sauce starts to bubble. Once the sauce starts bubbling, lower the heat to medium and stir the chickpeas very frequently with a heat proof rubber spatula. Let the chickpeas cook for around 5-7 minutes stirring frequently.

Serving

If you are serving over rice or noodles, cook according to package instructions. Then cut broccoli into bite-sized florets and fill a pot with an inch of water. Place broccoli in a steamer basket inside the pot. Bring the pot to a simmer and then cover with a lid and steam for around 5 minutes or until the broccoli is fork tender.

Top rice with steamed broccoli and the sesame soy chickpeas. Optionally top with sesame seeds and green onions.

Storing

Store any leftovers in an air tight container in the fridge for 3-5 days.

If you are looking for more dinner recipes I think you will also love this Butternut Squash and Sage Pasta this Lemongrass Soup, and this Easy Peanut Tofu.

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