Vegan Sticky Sesame Chickpeas

honey

🥗Healthier: maple syrup

💰Cheaper: agave syrup

Maple syrup is a natural sweetener with a similar flavor profile.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Canola oil is more affordable and has a neutral flavor.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos offer a similar taste.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: potato starch

Potato starch can be used for thickening at a lower cost.

Drain and rinse the chickpeas and set aside.

Mince the garlic and add to a sauté pan with the avocado or olive oil.

Sauté over medium for a few minutes or until the garlic is very fragrant.

In a small bowl combine the tapioca starch and half of the vegetable broth and mix until no clumps remain. Set aside.

To the sauté pan with the garlic, add in the low sodium soy sauce, sesame oil, maple syrup, rice vinegar, ginger, and the additional 2 tbsp of vegetable broth. Whisk together.

Add in the tapioca mixture and stir.

When bubbles start to form, add in the chickpeas and stir until they are well coated.

Cook on low heat until the sauce becomes thick and sticky, about 5 minutes, stirring occasionally.

Remove from the heat and let sit to allow the chickpeas to absorb all of the flavor.

Serve with steamed broccoli, quinoa, or rice.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens