Sesame Ginger Chickpeas

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These flavorful sesame ginger chickpeas are simmered in a delicious savory marinade of toasted sesame oil and fresh ginger. This is a great pairing with rice and any type of veggie you like and is ready in only 15 minutes!

What you’ll love about this recipe:


  • Easy – Toast the chickpeas for a few minutes then add the simple marinade and simmer until caramelized
  • Flavorful – The sesame ginger glaze is savory, warm, slightly sweet, and touch of bite from the ginger.
  • Healthy– These chickpeas pair well with any type of grain or veg for a wholesome healthy weeknight meal
  • Vegan, dairy-free, & potentially gluten-free

I’ve got another incredible chickpea recipe you MUST try! I feel like I’m the Queen of Chickpeas at this point – haha.

I love these recipes because they are so versatile and you can pair them with so many other types of grains or veg.

▶︎Love chickpeas? Check out these other delish recipes:

Ingredients

Ingredient notes:

  • Chickpeas: You just need two cans of chickpeas (garbanzo beans). Make sure to drain and rinse.
  • Sesame oil: Toasted sesame oil is the best for this recipe!
  • Ginger: fresh ginger is definitely the best for this recipe and will give you the best flavor. You can also use ginger paste too. I would avoid using ground ginger as the flavor will not be as forward in this recipe.

See recipe card for full ingredient list and quantities.

📝Step-by-Step Instructions

Step 1: In a small bowl, whisk together water, soy sauce, sesame oil, cornstarch, rice vinegar, maple syrup, and minced ginger. Set aside.

Step 2: 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.

Step 3: 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.

Step 4: Serve the sesame ginger chickpeas over cooked rice or quinoa with stir fried veggies. Garnish with sesame seeds and chopped green onions.

❓Recipe FAQs

What are good side dishes to serve with sesame ginger chickpeas?

Serve it with basmati rice or quinoa. Add some veggies like my broccoli and zucchini or asparagus and carrots.

How do I make this recipe gluten-free?

Simply substitute the soy sauce for tamari or coconut aminos.

How do I store leftover sesame ginger chickpeas?

Store leftover sesame ginger chickpeas in an airtight container in the refrigerator and consume within 3-4 days.


Pro Tips


  • You can use either minced or grated ginger in this recipe. If you like the texture of small pieces of ginger, consider mincing it. If you prefer it to be more evenly blended in your sauce, I would grate it to create a more uniform ginger flavor.  I do not recommend using ground ginger for this recipe.
  • Serve sesame ginger chickpeas over rice, quinoa, or noodles for a complete and satisfying meal.
  • When reheating, add a touch of water or broth to maintain the dish’s moisture and prevent it from drying out.

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Sesame Ginger Chickpeas

Allie Petersen
Sesame ginger chickpeas are a flavorful weeknight dinner with tender chickpeas sautéed with mouthwatering sticky marinade of aromatic ginger, garlic, sesame oil, and more.
5 from 55 votes

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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Dinner
Cuisine Asian
Servings 4
Calories 275 kcal

Ingredients
  

  • 2 cans 15 oz each 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*
  • 1 tablespoon sesame seeds for garnish
  • Green onions chopped (for garnish)
  • Cooked rice or quinoa optional, for serving
  • Stir fried veggies (such as broccoli or peppers) optional, for serving

Instructions
 

  • In a small bowl, whisk together water, soy sauce, sesame oil, cornstarch, rice vinegar, maple syrup, and minced ginger. Set aside.
    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*
  • 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 cans, 2 cloves garlic
  • 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.
    1 tablespoon sesame seeds, Green onions
  • Serve the sesame ginger chickpeas over cooked rice or quinoa with stir fried veggies. Garnish with sesame seeds and chopped green onions.

Notes

⭐️ You can use either minced or grated ginger in this recipe. If you like the texture of small pieces of ginger, consider mincing it. If you prefer it to be more evenly blended in your sauce, I would grate it to create a more uniform ginger flavor. 
Other tips:
  • Cook the chickpeas in the sauce only until its thickened and sticky. If you cook them too long they will start to dry out. 

Nutrition

Calories: 275kcalCarbohydrates: 43gProtein: 13gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 4gSodium: 908mgPotassium: 71mgFiber: 11gSugar: 3gVitamin A: 3IUVitamin C: 1mgCalcium: 18mgIron: 1mg
Tried this recipe?Comment below & tag @naturallieplantbased on Instagram!

16 Comments

    1. Hi Shirley! I have not – the sesame oil is what gives it that “sesame” flavor. You could try making it without and I bet it would still have a great flavor from the ginger and soy sauce. 🙂 If you try it out like that let me know!

  1. 5 stars
    WOW! Loved this!!! I paired the chickpeas with steamed broccoli and saffron rice. Then I topped with sliced avocado as well as the green onions. It was incredible! I think I’ll use dark sesame oil next time for a bit more nuttiness. This will stay in my rotation for those late-work-night-need-a-quick-dinner! Thanks!

  2. 5 stars
    Tried this tonight. We loved it! Super Easy! Delicious! I was unsure if I would like chick peas as my main dish. It was so flavorful, filling, delicious! Will definitely make this again!

  3. 5 stars
    I made these sesame ginger chickpeas for dinner last night and they were amazing! I served them over some brown rice and steamed broccoli, and my family loved it too. Great recipe!

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