If you're looking for a quick, satisfying, and healthy meal, Sticky Sesame Chickpeas & Broccoli is the perfect dish! With crispy chickpeas, tender roasted broccoli, and a rich, flavorful sticky sesame sauce, this meal is packed with plant-based protein and a delightful combination of textures and flavors.
Ingredients
For the Chickpeas & Broccoli:
1 can (15 oz) chickpeas, drained & rinsed
2 cups broccoli florets
1 tablespoon olive oil
½ teaspoon garlic powder
½ teaspoon black pepper
For the Sticky Sesame Sauce:
¼ cup soy sauce (or tamari for gluten-free)
2 tablespoon maple syrup or honey
1 tablespoon rice vinegar
1 tablespoon sesame oil
1 teaspoon fresh ginger, grated
2 cloves garlic, minced
1 tablespoon cornstarch + 2 tablespoon water (slurry)
1 tablespoon sesame seeds
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
Directions
Roast the Broccoli: Preheat your oven to 400°F (200°C). Toss the broccoli florets with olive oil, garlic powder, and black pepper. Roast in the oven for 15-20 minutes until crispy and slightly charred.
Crisp the Chickpeas: Heat 1 tablespoon of olive oil in a pan over medium heat. Add the chickpeas and cook for 5-7 minutes, stirring occasionally, until they’re lightly crispy.
Make the Sticky Sauce: In a bowl, whisk together soy sauce, maple syrup, rice vinegar, sesame oil, ginger, and minced garlic. In a small cup, mix cornstarch with water to create a slurry. Add the sauce to the chickpeas and stir well. Pour in the cornstarch slurry and continue to stir for 1-2 minutes until the sauce thickens.
Assemble & Serve: Toss the roasted broccoli into the pan with the chickpeas and sauce, ensuring it’s all well-coated. Sprinkle with sesame seeds for extra crunch, and serve the dish over rice or quinoa for a complete meal.
Servings and Timing
This recipe serves 2-3 people. It takes about 30 minutes to prepare and cook.
Variations
Vegetables: If you're not a fan of broccoli, you can swap it out for other vegetables like bell peppers, snap peas, or even cauliflower.
Spicy Kick: Add sriracha or red pepper flakes to the sauce for a spicy twist.
Grain Options: Serve over rice, quinoa, or even noodles for a different base.
Sweetener: Use honey instead of maple syrup for a slightly different sweetness level.
Storage/Reheating
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in the microwave or in a pan over low heat. If the sauce has thickened too much in the fridge, add a little water to loosen it up.
FAQs
Can I use canned chickpeas for this recipe?
Yes, canned chickpeas work perfectly for this dish! Just make sure to drain and rinse them well before using.
Can I make the sauce in advance?
Yes, you can make the sticky sesame sauce ahead of time and store it in the refrigerator for up to a week. Just reheat it in the pan before adding it to the chickpeas.
Can I use a different vegetable instead of broccoli?
Definitely! You can substitute broccoli with other veggies like bell peppers, cauliflower, snap peas, or even zucchini.
Can I make this recipe gluten-free?
Yes, just swap the soy sauce with tamari, which is gluten-free, and you're good to go!
Can I add more protein to this dish?
If you'd like more protein, you can add tofu or tempeh to the dish. Simply pan-fry them until crispy and mix them into the chickpeas and broccoli.
Conclusion
Sticky Sesame Chickpeas & Broccoli is a wonderfully simple yet flavorful dish that’s perfect for busy weeknights. The crispy chickpeas and roasted broccoli are coated in a rich sesame sauce that will have you coming back for more. Whether you're sticking to a plant-based diet or just looking for a healthy and delicious meal, this dish is sure to satisfy!.
Recipe:

Sticky Sesame Chickpeas & Broccoli
- Total Time: 30 minutes
- Yield: 2-3 servings
- Diet: Vegan
Description
Sticky Sesame Chickpeas & Broccoli is a quick and healthy plant-based meal with crispy chickpeas, roasted broccoli, and a savory-sweet sesame sauce. Ready in 30 minutes, this easy recipe is perfect for a satisfying weeknight dinner, packed with protein and great flavors.
Ingredients
For the Chickpeas & Broccoli:
1 can (15 oz) chickpeas, drained & rinsed
2 cups broccoli florets
1 tbsp olive oil
½ tsp garlic powder
½ tsp black pepper
For the Sticky Sesame Sauce:
¼ cup soy sauce (or tamari for gluten-free)
2 tbsp maple syrup or honey
1 tbsp rice vinegar
1 tbsp sesame oil
1 tsp fresh ginger, grated
2 cloves garlic, minced
1 tbsp cornstarch + 2 tablespoon water (slurry)
1 tbsp sesame seeds
Instructions
- Roast the Broccoli: Preheat oven to 400°F (200°C). Toss broccoli with olive oil, garlic powder, and black pepper. Roast for 15-20 minutes until crispy and slightly charred.
- Crisp the Chickpeas: Heat 1 tablespoon olive oil in a pan over medium heat. Add chickpeas and cook for 5-7 minutes until lightly crispy, stirring occasionally.
- Make the Sticky Sauce: Whisk together soy sauce, maple syrup, rice vinegar, sesame oil, ginger, and garlic. In a separate cup, mix cornstarch and water into a slurry. Add sauce to the chickpeas and stir well, then add cornstarch slurry. Stir for 1-2 minutes until the sauce thickens.
- Assemble & Serve: Toss roasted broccoli into the pan with chickpeas and sauce. Coat well. Sprinkle sesame seeds and serve over rice or quinoa.
Notes
Vegetable Variations: Swap broccoli for bell peppers, snap peas, or cauliflower.
Add a Spicy Kick: Add sriracha or red pepper flakes for a spicy version.
Grain Options: Serve with rice, quinoa, or noodles for a different base.
Sweetener Swap: Use honey in place of maple syrup for a different sweetness level.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Roasting, Sautéing
- Cuisine: Asian-inspired, Fusion
Nutrition
- Serving Size: 2-3 servings