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!
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:
- This Vegan Chickpea Tikka Masala is a flavorful Indian-inspired dish that tastes great with naan.
- Try out my viral Tuscan Chickpea Soup filled with Mediterranean flavors.
- Transform your chickpeas into a flavorful Dill Pickle Hummus!
- These General Tso's Chickpeas are an easy weeknight dinner you will love.
- 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 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.
Serve it with basmati rice or quinoa. Add some veggies like my broccoli and zucchini or asparagus and carrots.
Simply substitute the soy sauce for tamari or coconut aminos.
Store leftover sesame ginger chickpeas in an airtight container in the refrigerator and consume within 3-4 days.
- 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
- 2 cans 15 oz each chickpeas, drained and rinsed
- 2 cloves garlic minced
- ½ 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
- In a small bowl, whisk together water, soy sauce, sesame oil, cornstarch, rice vinegar, maple syrup, and minced ginger. Set aside.½ 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.
- Cook the chickpeas in the sauce only until its thickened and sticky. If you cook them too long they will start to dry out.