Vegan sticky sesame chickpeas

Easy, flavorful, and packed with plant protein, these sesame chickpeas are a vegan chickpea recipe that are a quick and delicious dinner the whole family will love. They’re ready in just 15 minutes and are great to meal prep for the week.

Prep: 5 minutes mins

Cook: 10 minutes mins

Total: 15 minutes mins

Ingredients

Instructions

  • 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.

Notes

The tapioca starch can be subbed for any other thickening agent such as corn or arrowroot starch. Tamari is the gluten free version of soy sauce, but regular soy sauce will also work. If you are gluten free, just ensure you use tamari. Be sure to use low sodium or this can get way too salty! If the sauce does not thicken properly after 10-15 minutes, add in an additional two teaspoons of arrowroot powder.  The maple syrup can be subbed for honey if desired or even brown or coconut sugar. You can also lower the amount if you are looking for a lower sugar option.

Serving: 1bowl / Calories: 321kcal / Carbohydrates: 49g / Protein: 11.5g / Fat: 9.6g / Sodium: 800mg / Fiber: 10.5g / Sugar: 9g

Comments

  1. charles

    June 12, 2026

    The recipe for the Vegan Sesame Chick Peas sounds great and I’m about to make it. But . . . BUT . . . there are no measurements for the ingredients. I’m not a seasoned chef (get it?!?!), but I need direction here. I’m going to wing it anyhow.
    What to do for next time?

    Reply

    1. Claire Cary

      All the measurements are in the recipe card!

  2. City Market flyer preview

    April 27, 2026

    The little note to rinse the chickpeas until no bubbles remain stood out to me. That’s such a small, practical detail, but it quietly protects the sauce from feeling muddy and keeps the whole dinner true to that fast

  3. Glenn Smith

    January 6, 2026

    Made this last night for my wife and was real delicious and easy to make. I added some chopped and coated chicken for myself after as I don’t like the texture of chickpeas and was nice. I did not have the low sodium Tamari so I added a little squeeze of orange to cut the salt. Thank You

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By Claire Cary

I’m Claire Cary, a food photographer, recipe developer and blogger based in Boston, MA.

Eat With Clarity was born out of my love for food, health, photography, and again… food!

I’ve always loved to cook and love inspiring others to get back into the kitchen. Eat With Clarity welcomes all types of eaters but focuses on gluten free recipes that are easy to make and will have you reaching for seconds. With plenty of vegan, vegetarian & paleo options, there is something here for everyone!

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about Claire

my Story

Claire Cary, Founder of Eat With Clarity

I have always loved food and cooking. I loved to bake during my middle school years, but in high school and college I struggled with disordered and restrictive eating.

Food seemed to consume every aspect of my life and I was constantly focused on my weight, body and every single thing I put into it. Eventually, I was able to heal my relationship with food and discovered my love for nutrition and cooking.

After years of mystery symptoms and dozens of trips to dozens of doctors, I was eventually diagnosed with Celiac Disease in early 2020. I studied nutrition in college and post-grad (I practiced as a Certified Nutritionist and Health Coach before taking my blog full time!), so the transition was thankfully easy for me. After a lot of trial and error in the kitchen, I made it my mission to prove gluten-free recipes can be just as good as the real thing. Seriously, try my gluten free chocolate cake or gluten free cinnamon rolls if you’re skeptical!

Eat With Clarity is a place for approachable, gluten free recipes that are designed to taste as good as they make you feel.

My recipes have been featured in publications such as Buzzfeed, Self, Yahoo, Thrive Magazine and more. I pour my heart and soul into every recipe to ensure you feel confident in the kitchen and have all the information you need to make everything perfectly the first time around. I have been blogging and building this business for over six years now thanks to the continuous love and support I receive on my recipes!

frequently asked questions

Do you do all of your own photography?

Yes! I took photography classes in high school, but it wasn’t until I started Eat With Clarity that I really discovered how much I love food photography. We eat with our eyes first after all! I have a few amazing videographers that handle all recipe videos for the website and social media.

Are you vegan?

I am gluten free out of medical necessity, but other than that I do not like to add labels to my diet. I gravitate toward a whole-food diet and including animal protein in my daily diet works well for me. You will find lots of vegan and vegetarian recipes on Eat With Clarity and I like to keep this a welcoming space for all types of eaters.

Did you take cooking classes or study nutrition?

I have taken several cooking and baking classes, but have also learned a lot just through trial and error and building my business over the past 6+ years! I studied nutrition and psychology in undergrad and became a Certified Nutritionist and Health Coach during a post-grad year. I worked with private clients for a few years, but running Eat With Clarity is now my full time job!

Do you offer freelance photography?

Yes! I work with both brands and bloggers to photograph and/or develop recipes. If you are interested in hearing more about what I offer, please don’t hesitate to reach out!

Do you blog full time?

Yes! Running Eat With Clarity is how I spend the vast majority of my time. It’s a lot of work and took a long time to get here, but I truly wouldn’t have it any other way. It’s because of all of you that I get to do this, so thank you!

Do you have a cookbook?

I would love to write a cookbook someday, but for now I have a gluten free recipe ebook with 50 easy to make recipes! You can find it in the menu bar of my website.

(Source: eatwithclarity.com; April 30, 2024; https://tinyurl.com/3mfem66v)
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