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Sesame Chickpeas

The ultimate healthy replacement for takeaway, these chickpeas are best served with rice and veggies but you can craft your bowl anyway you'd like!
Course Main Course
Cuisine Chinese
Servings 4
Calories 321 kcal


  • 1 1/2 tbsp sesame oil
  • 2 cans cooked chickpeas
  • 2 tsp rice-vinegar
  • 1/3 cup soy sauce
  • 3 tbsp maple syrup
  • 4 tbsp vegetable broth or water divided
  • 3 cloves garlic
  • 1/3 tsp ground ginger
  • 1 tbsp avocado oil or olive oil
  • 1 tbsp arrowroot powder


  • Drain and rinse chickpeas and put aside. Then mince the garlic and then add into a pan using the olive or avocado oil.
  • Sauté for a couple of minutes or till the garlic is extremely fragrant. Then in a small-bowl blend the arrowroot-powder and 2 tablespoons of the vegetable-broth and blend till no clumps stay. Put aside.
  • To the sauté pan with garlic, add the soy sauce, toasted sesame-oil, maple-syrup, rice-vinegar, ginger and also the extra 2 tablespoon of vegetable-broth. Whisk together.
  • Add in the arrowroot mixture and stir. When bubbles begin to form, add the chickpeas & stir until coated in sauce.
  • Cook on low-heat till the sauce becomes thick and sticky about 5minutes. stirring occasionally.
  • Remove from the heat and let sit to allow the chickpeas to absorb all the taste.


I enjoy making this in advance for lunch the next day. You can just microwave but I like to use a skillet with oil to make sure the sauce remains liquidy. 
Keyword bowl, chickpeas, chinese food, chinese takeout, healthy bowl, sesame chicken, sesame chickpeas