Sesame Ginger Chickpea Bowl
For years my Sesame Ginger Chickpea recipe has been the most popular recipe on my social media. I can’t even keep track of of how many views it’s received (it is far over a million!). What people love most is, first, the incredible flavor—and second, how effortlessly easy it is. I knew this recipe deserved a second moment in the spotlight, so I turned it into a full meal with rice, veggies, and all the perfect toppings. I love this recipe even more now, especially those toppings like crispy wonton strips, creamy avocado, and fresh green onion. It’s unbelievably easy—and I’m pretty sure it’s going to be just as popular as the original.
By the way, if you’ve never tried the flavor combination of sesame ginger – you’re in for a treat. The ginger has a little bite – but don’t worry – it’s not too strong! The sesame oil and soy sauce balances it out perfectly.
I’m obsessed with sesame ginger flavors so I’ve created a Sesame Ginger Mason Jar Salad (perfect for an on-the-go lunch), and a creamy Sesame Ginger Dressing. If you like this recipe, you will LOVE these fun variations.
Sesame Ginger Chickpea Bowl Ingredients
- Chickpeas: you needs two (15 oz) cans of chickpeas. I prefer canned for convenience, but you could make your own! Make sure to drain and rinse before using.
- Sesame Ginger Sauce: fresh ginger, sesame oil, soy sauce, minced garlic, cornstarch, rice vinegar, maple syrup, water
- Rice: I love basmati rice, but you can make whatever type of rice (or grain) you like)
- Broccoli: You need two large heads of broccoli, chopped into smaller florets
- Carrots: These are optional, but if you want more veg you can add them! Peel & chop 2 large carrots
Toppings (optional but recommended)
- Wonton strips: These are a personal favorite. You can find them in the grocery store often by the salad toppings or Asian aisle.
- Avocado: slice or chunks
- Green onion (diced)
- Sesame seeds: This is such a pretty (and easy) garnish
- Cilantro (chopped)
How to Make a Sesame Ginger Chickpea Bowl
Before you start your chickpeas, prep your rice & veggies.
Cook your rice to package instructions. In a large pan, add a drizzle of oil over medium heat. Once warm, add your chopped carrots (if you are using). Cook for 2-3 minutes, then add your broccoli. Cook for 8-10 minutes, stirring occasionally and adding a splash of water if needed to help steam the veggies. Add salt or pepper, if desired.
1. Sauté chickpeas
- In a small bowl, whisk together water, soy sauce, sesame oil, cornstarch, rice vinegar, maple syrup, and minced ginger. Set aside.
- Heat a large skillet or wok over medium-high heat. Add in an extra dash of sesame oil. Add the chickpeas with the minced garlic to the pan and sauté for 2-3 minutes until the garlic becomes fragrant and chickpeas are warmed.
2. Simmer with sauce
- Turn the heat down to medium. Pour the prepared sauce over the chickpeas. Stir well to coat the chickpeas evenly in the sauce. Bring it to a simmer and cook for 2-3 minutes, allowing the sauce to thicken.
3. Make your bowl
- In a shallow bowl, add some rice and veggies and finish off with the chickpeas. Top with wonton strips (my favorite!), avocado, green onion, sesame seeds, or cilantro.
Storage
Store your leftovers in an airtight container for up to 3-4 days. I often prep individual bowls so they’re ready to pop in the microwave whenever I need something quick. This makes for great leftovers – but you don’t want to add the toppings until you are ready to eat.
I have not frozen this recipe, so I cannot provide advice on freezing instructions.
Variations of this Chickpea Bowl
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Sesame Ginger Chickpea Bowl
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Ingredients
Sesame Ginger Chickpeas
- 2 cans (15 oz ea) chickpeas drained and rinsed
- 2 cloves garlic minced
- 1/2 cup water
- 3 tablespoons soy sauce
- 2 tablespoons sesame oil
- 1 tablespoon cornstarch
- 1 tablespoon rice vinegar
- 1 tablespoon maple syrup
- 1 tablespoon minced or grated fresh ginger*
Optional Toppings
- wonton strips highly recommend!
- avocado
- sesame seeds
- diced green onions
- diced cilantro
Sides
- 3-4 cups cooked rice
- 1-2 tbsp sesame oil or another oil of choice
- 2 large heads of broccoli chopped
- 2 large carrots peeled & chopped, optional
Instructions
Prep Veggies & Rice
- Cook your rice to package instructions. In a large pan, add a drizzle of oil over medium heat. Once warm, add your chopped carrots (if you are using). Cook for 2-3 minutes, then add your broccoli. Cook for 8-10 minutes, stirring occasionally and adding a splash of water if needed to help steam the veggies. Add salt or pepper if desired.
Sesame Ginger Chickpeas
- In a small bowl, whisk together water, soy sauce, sesame oil, cornstarch, rice vinegar, maple syrup, and minced ginger. Set aside.
- Heat a large skillet or wok over medium-high heat. Add in an extra dash of sesame oil. Add the chickpeas with the minced garlic to the pan and sauté for 2-3 minutes until the garlic becomes fragrant and chickpeas are warmed.
- Turn the heat down to medium. Pour the prepared sauce over the chickpeas. Stir well to coat the chickpeas evenly in the sauce. Bring it to a simmer and cook for 2-3 minutes, allowing the sauce to thicken.
Make your Bowl
- In a shallow bowl, add some rice and veggies and finish off with the chickpeas. Top with wonton strips (my favorite!), avocado, green onion, sesame seeds, or cilantro.
