15 Minute Sticky Chickpeas
This sticky chickpea recipe soared to the top of my Instagram and Pinterest nearly right after I posted it. It’s got many saying “Absolutely delicious!” . These sticky chickpeas have a mouthwatering marinade you will whisk up right in the pan and can be ready in less than 15 minutes (easier and quicker than other recipes!) I’ve been perfecting my chickpea recipes for nearly 7 years and now have over 40 + dedicated chickpea recipes on my site, and this recipe is one of my personal favorites of all time!
Stop making boring chickpeas!
Trust me, I’ve made some bland recipes in my life…but when you’ve been cooking plant-based for as long as I have (8 years in March of 2025!) you start to learn what flavors just work.
And this sticky chickpea recipe is one that I’m proud to say has the perfect balance of Asian flavors. That sticky sauce is savory and sweet and packs more flavor that other sticky chickpea recipes thanks to the use of toasted sesame oil. This sauce is SO addicting!
What others are saying:
Readers who have made this recipe are raving about it!
And when you’re craving more, try out my other incredibly tasty chickpea recipes:
- Tuscan Chickpea Soup: The perfect blend of sundried tomatoes with chickpeas and spinach in a creamy broth
- Sesame Ginger Chickpeas: Another chickpea fave that packs the punch with flavors and is a quick meal ready in 15 minutes
Sticky Chickpeas
*See below for more information.
See recipe card for full ingredient list and quantities.
How to Make Sticky Chickpeas
Make your marinade
In a large pan, add your oil with minced garlic over a low-medium heat. Cook for 2-3 minutes until slightly browned. Add in rest of the sticky marinade ingredients except chickpeas. Stir constantly for 1-2 minutes until it begins to thicken (but not gloopy!).
Tip: Keep your heat on low/med. The sauce will thicken very fast from the cornstarch and burns easily on higher heats.
Make the sticky chickpeas
Add in chickpeas and a splash of 1-2 tbsp of water and stir to combine. Cook for about 3-4 minutes until the sauce thickens and the chickpeas obtain a “sticky” texture.
Assemble
Grab a shallow bowl. Serve your sticky chickpeas with rice add your rice first, then veggies, then sticky chickpeas. Top with avocado, sesame seeds, and green onion or cilantro for garnish. Enjoy!
What goes well with sticky chickpeas?
While sticky chickpeas taste incredible on their own, they are best balanced with some other sides to make it a complete meal.
I love to pair this with rice (basmati is my personal fave), broccoli, carrots, avocado, and sesame seeds on top.
You could serve this with any stir-fried veggie you like – sliced red peppers would be so good with this! You can also lean into the asian flair of this dish by serving it with bok choy, mushrooms, edamame, and more.
Storage suggestions
Store leftover sticky chickpeas in airtight containers in the fridge for up to 3 days. I personally find reheating in the microwave easiest, but you can do stovetop if you prefer.
I don’t recommend freezing this recipe.
Troubleshooting Tips
Why is my sauce not thickening?
This could be due to numerous factors.
- Heat is too low – Cook on low/medium heat to begin with but if it’s not thickening, turn up your heat slightly.
- You added cornstarch directly – Make a cornstarch slurry by mixing it with water prior to help it better dissolve.
- Old cornstarch – It can lose it’s effectiveness over time.
Still not thickening? Add more cornstarch slurry: On top of what you’ve already added, you can add 1/2 tbsp cornstarch + 1 tbsp water mixture and add more if needed. Continuously stir. Turn up heat just slightly.
How can I make this dish less salty?
These sticky chickpeas are naturally a savory dish, but balanced by acidity and sweetness. It harmonizes well with rice, broccoli, avocado, and carrots which often won’t contain any salt, unless you add some.
If you’re looking to cut down on salt in your diet, consider cooking with low-sodium soy sauce for less sodium. You can also balance the flavor by adding in a few splashes of water to dilute the soy sauce. Lastly, try adding in a tiny splash of rice vinegar or lime juice.
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Sticky Chickpeas
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Ingredients
Sticky Chickpeas
- 2 tbsp toasted sesame oil
- 3 cloves garlic minced
- 2 tsp minced ginger or ~1/2 tsp ginger powder optional but adds flavor
- 1/3 cup soy sauce or tamari for gf option* See note
- 2 tbsp maple syrup
- 1 tbsp rice vinegar
- 1 tbsp cornstarch + 2 tbsp cool water mixed in a small bowl*
- 2 tsp sriracha – optional
- 2 cans chickpeas (15 oz cans) drained and rinsed
- 1-2 tbsp water
Optional Sides
- basmati rice or rice of your preference
- cooked broccoli
- julienned carrots
- diced avocado
- sesame seeds for topping optional
- diced green onion or cilantro for topping optional
Instructions
- Make your marinade: In a large pan, add your oil with minced garlic over a low-medium heat. Cook for 2-3 minutes until slightly browned. Add in rest of the sticky marinade ingredients except chickpeas. Stir constantly for 1-2 minutes until it begins to thicken (but not gloopy!). Tip: Keep your heat on low/med. The sauce will thicken very fast from the cornstarch and burns easily on higher heats.
- Make the sticky chickpeas: Add in chickpeas and a splash of 1-2 tbsp of water and stir to combine. Cook for about 3-4 minutes until the sauce thickens and the chickpeas obtain a "sticky" texture.
- Assemble: Grab a shallow bowl. Serve your sticky chickpeas with rice add your rice first, then veggies, then sticky chickpeas. Top with avocado, sesame seeds, and green onion or cilantro for garnish. Enjoy!
I love this recipe…going to make again and again!
Thanks so much Melissa! Glad you liked it 🙂
Nice, I added them to a salad with greens, mango, paw paw, broccoli and carrots.