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
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If youโ€™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 โ€” 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