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
- Preheat oven to 425 degrees and line a baking sheet with parchment paper.
- 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.
- While the chickpeas roast, heat the remaining tablespoon of sesame oil in a skillet over medium-low heat.
- Add the garlic and ginger and cook for about 1 minute until fragrant.
- Stir in the soy sauce, maple syrup, vinegar, red pepper flakes, and sriracha (if using). 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 coated in sauce.
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Sprinkle with sesame seeds and/or green onions and serve warm.