VEGAN STICKY SESAME CHICKPEAS | Protein Bowl | Canned Chickpeas | Honey Roasted | Gluten Free

maple syrup

🥗Healthier: agave syrup

💰Cheaper: honey

Agave syrup is lower on the glycemic index.

sesame oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil provides a healthier fat option.

Drain and rinse the chickpeas and set aside.

Mince the garlic and add to a sauté pan with the olive oil. Sauté for a few minutes or until the garlic is very fragrant.

In a small bowl combine the cornstarch and 2 Tbsp. 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 cornstarch 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 on its own, with steamed veggies, rice, quinoa, or make a bowl with all of the above.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens