Sesame Ginger Chickpea Bowl

5 from 1 vote

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 thanks to the addition of 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.

Prep Time10

Cook Time15

Total Time25

Course: Lunch/Dinner

Diet:

Servings: bowls

Calories: 644kcal

Author: Allie Petersen

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.

Notes

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.

Nutrition