Ingredients
Scale
- Chickpeas (canned and drained) 1 (15-ounce) can
- Soy sauce 3 tablespoons
- Maple syrup 3 tablespoons
- Sesame oil 1 tablespoon
- Cornstarch 1 tablespoon
- Rice vinegar 1 tablespoon
- Garlic (minced) 2 cloves
- Sesame seeds 2 tablespoons
Instructions
- Step 1: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Step 2: In a medium bowl, toss the drained chickpeas with 1 tablespoon of sesame oil. Spread them in a single layer on the prepared baking sheet and bake for 20-25 minutes, or until crispy.
- Step 3: While the chickpeas are baking, whisk together the soy sauce, maple syrup, rice vinegar, minced garlic, and cornstarch in a small saucepan.
- Step 4: Bring the sauce to a simmer over medium heat, stirring constantly, until it thickens (about 2-3 minutes).
- Step 5: Remove the crispy chickpeas from the oven and immediately toss them with the sticky sesame sauce in the saucepan until well coated.
- Step 6: Sprinkle with sesame seeds and serve immediately over rice or your favorite grain.
Notes
- Store leftover sticky sesame chickpeas in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat leftovers in a skillet over medium heat, adding a splash of water if the sauce has thickened too much.
- These chickpeas are delicious served over fluffy quinoa with steamed broccoli for a complete and satisfying meal.
- Don't overcrowd the baking sheet when roasting the chickpeas; this ensures they get nice and crispy!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American