These sticky sesame chickpeas are sweet, savory, and just the right amount of spicy. Roasted until crispy and tossed in a glossy, homemade sauce these sesame chickpeas are a weeknight favorite, ready in 30 minutes!

sesame chickpeas
Save This Recipe Form

Want to save this recipe?

Share your email below & we'll send it to you! Plus, you'll get new recipes from us every week!

If you’ve ever wished your favorite takeout was a little healthier and a whole lot easier to make, this sticky sesame chickpea recipe is for you. With bold flavors and a satisfyingly sticky sauce, these chickpeas are perfect over rice, stuffed into lettuce wraps, or eaten straight from the pan.

sesame chickpeas

Ingredients & Substitutions

  • Chickpeas: Canned chickpeas keep this recipe quick and easy. Rinse, drain, and dry them well for maximum crispiness.
  • Sesame Oil: This adds depth and a slightly nutty flavor. Toasted sesame oil gives the best flavor.
  • Garlic & Ginger: Fresh is ideal for that punchy, aromatic base — but paste works in a pinch.
  • Soy Sauce: I used low-sodium soy sauce, but tamari or coconut aminos work for gluten-free needs.
  • Maple Syrup: A little maple syrup balances the salty and spicy elements with natural sweetness. You can substitute with honey, if prefered.
  • Red Pepper Flakes & Sriracha: Bring the heat! Adjust to taste or skip entirely for a milder version.
  • Cornstarch Slurry: This helps thicken the sauce into a silky, sticky glaze.
  • Sesame Seed & Green Onions: These are optional, but they add a subtle flavor and a pop of color.

How to Make Sticky Sesame Chickpeas

Toss the chickpeas with one tablespoon of sesame oil. Spread them out evenly on the baking sheet.
Roast for 20–25 minutes, flipping halfway through, until golden and slightly crispy.
Heat sesame oil in a skillet over medium-low heat. Add the garlic and ginger and cook for one min. Stir in the soy sauce, maple syrup, vinegar, and red pepper flakes.
Let simmer for 1–2 minutes. In a small bowl, whisk together the cornstarch and water, then add it to the pan. Stir continuously until the sauce thickens and becomes glossy.
Add the roasted chickpeas to the skillet and toss until evenly coated in sauce.
Serve with rice or in lettuce wraps.

Frequently Asked Questions

  • Can I make these ahead of time?– I don’t recommend making them in advance. The chickpeas will lose their crispy texture when cooled and reheated.
  • What should I serve these chickpeas with? Serve them over rice or noodles, in lettuce wraps, or on top of mixed greens!
  • Can I air fry the chickpeas instead? Definitely! Air fry at 400°F for 10-15 minutes, shaking halfway through.
  • Is it spicy? It’s a little spicy, but you can dial it up or down by adjusting the sriracha and red pepper flakes.

More Easy Dinner Recipes

If you enjoy this recipe, be sure to try my tempeh lettuce wraps, egg roll in a bowl, or tofu stir fry.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Sesame Chickpeas

Sesame Chickpeas

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Liz Thomson
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 3 cups 1x
  • Category: Dinner
  • Method: Oven and Stovetop
  • Cuisine: American
  • Diet: Vegan
Print Recipe

Description

These sticky sesame chickpeas are sweet, savory, and just the right amount of spicy. Roasted until crispy and tossed in a glossy, homemade sauce these sesame chickpeas are a weeknight favorite, ready in 30 minutes!

Ingredients

Units Scale
  • 2 tablespoons sesame oil, divided
  • 2 cloves garlic, minced
  • 2 teaspoons freshly grated ginger
  • 1/4 cup low-sodium soy sauce
  • 2 tablespoons maple syrup
  • 1 tablespoon rice wine vinegar
  • 1/4 teaspoon red pepper flakes
  • 1 tablespoon cornstarch + 1/4 cup water
  • 2 (15oz) cans chickpeas, rinsed and drained
  • Green onions and sesame seeds for garnish (optional)

Instructions

  1. Preheat oven to 425 degrees and line a baking sheet with parchment paper.
  2. Toss the chickpeas with one tablespoon of sesame oil. Spread them out evenly on the baking sheet.
  3. Roast for 20–25 minutes, flipping halfway through, until golden and slightly crispy.
  4. While the chickpeas roast, heat the remaining tablespoon of sesame oil in a skillet over medium-low heat.
  5. Add the garlic and ginger and cook for about 1 minute until fragrant.
  6. Stir in the soy sauce, maple syrup, vinegar, red pepper flakes, and sriracha (if using). Let simmer for 1–2 minutes.
  7. In a small bowl, whisk together the cornstarch and water, then add it to the pan. Stir continuously until the sauce thickens and becomes glossy.
  8. Add the roasted chickpeas to the skillet and toss until coated in sauce.

  9. Sprinkle with sesame seeds and/or green onions and serve warm.