Sticky Sesame Chickpeas That Even Meat Lovers Crave

If you’ve ever wanted a “wait…that’s chickpeas?” kind of dinner, this is it. These sticky sesame chickpeas are glossy, saucy, a little sweet, a little savory, and basically designed to cling to rice like it pays rent.

They hit that craveable takeout vibe (hello, sesame chicken energy) without the deep-fryer situation. Even better: it’s pantry-friendly, fast, and flexible enough for weeknights, meal prep, or feeding a mixed crowd of plant-lovers and “but where’s the meat?” people.

Why You’ll Love This

They’re crispy-edged chickpeas coated in a thick, sticky sesame sauce that tastes like your favorite restaurant order—bold, comforting, and totally scoopable—while still being easy enough for a Tuesday night.

Ingredients

2 (15-ounce) cans chickpeas, drained, rinsed, and patted very dry
1 1/2 tablespoons cornstarch
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika (or regular paprika)
1/2 teaspoon kosher salt, plus more to taste
2 tablespoons neutral oil (avocado, canola, or grapeseed)
2 cloves garlic, minced
1 tablespoon fresh ginger, grated (or 1 teaspoon ground ginger)
1/3 cup low-sodium soy sauce (or tamari)
1/4 cup honey (or maple syrup)
2 tablespoons rice vinegar
2 tablespoons toasted sesame oil
1 tablespoon tomato paste (optional, for deeper color and “takeout” flavor)
1/2 teaspoon red pepper flakes (optional)
1/4 cup water
2 teaspoons cornstarch mixed with 2 teaspoons water (slurry)
2 tablespoons sesame seeds (white or mixed)
Sliced green onions, for serving
Steamed rice, noodles, or roasted broccoli, for serving

How to Make It

Dry the chickpeas really well. After rinsing, spread them on a towel and pat dry. The drier they are, the crispier they get.
Coat for crispiness. In a bowl, toss chickpeas with 1 1/2 tablespoons cornstarch, garlic powder, paprika, and 1/2 teaspoon salt until evenly coated.
Crisp them up. Heat 2 tablespoons neutral oil in a large skillet over medium-high heat. Add chickpeas in a single layer and cook 10–12 minutes, shaking the pan and stirring occasionally, until golden and crisp on multiple sides.
Make space for aromatics. Reduce heat to medium. Push chickpeas to the edges of the pan. Add garlic and ginger to the center and stir for 30 seconds until fragrant (don’t let it burn).
Build the sticky sauce. Add soy sauce, honey (or maple), rice vinegar, sesame oil, tomato paste (if using), red pepper flakes (if using), and 1/4 cup water. Stir everything together and let it bubble for 1–2 minutes.
Thicken to glossy perfection. Stir in the cornstarch slurry. Simmer 30–60 seconds, stirring constantly, until the sauce turns thick and shiny and clings to the chickpeas.
Finish with sesame. Turn off the heat, sprinkle in sesame seeds, and toss until coated.
Serve immediately. Top with green onions and serve over rice or noodles, or pile into lettuce cups with crunchy cucumbers.

Tips for the Best Results

Dry chickpeas = crispy chickpeas. If they’re damp, they’ll steam instead of crisp. Pat them like you mean it.
Don’t skip the cornstarch coat. It creates those lightly crunchy edges that make the sauce feel extra sticky and satisfying.
Use a wide pan. Crowding = soggy. A large skillet helps them brown instead of simmer.
Keep the heat in check for the sauce. Once you add honey/maple, medium heat is safer so it thickens without scorching.
Adjust to taste. Want it sweeter? Add 1 extra tablespoon honey. Want it saltier? A splash more soy sauce. Want it brighter? More rice vinegar.
Make it a full plate. Pair with steamed broccoli, snap peas, or a quick cucumber salad for crunch.

Variations

Spicy sesame: Add 1–2 teaspoons sriracha or chili garlic sauce with the soy sauce.
Orange sesame chickpeas: Add 2 teaspoons orange zest and 3 tablespoons orange juice to the sauce (reduce water slightly).
Peanut-sesame twist: Whisk 1 tablespoon peanut butter into the sauce for a richer, satay-ish vibe.
Extra-veg version: Stir-fry broccoli florets, bell peppers, or shredded carrots in the pan first, then remove and add back at the end.
Gluten-free: Use tamari or coconut aminos (note: coconut aminos will be sweeter, so reduce honey/maple a bit).
Air fryer chickpeas: Air fry coated chickpeas at 390°F for 12–15 minutes, shaking halfway, then toss with the warm sauce in a skillet or saucepan.

Storage & Reheating

Store leftovers in an airtight container in the fridge for up to 4 days. The chickpeas will soften as they sit (still tasty). Reheat in a skillet over medium heat with a splash of water to loosen the sauce, or microwave in 30-second bursts, stirring between, until hot.

FAQ

How do I keep the chickpeas crispy once they’re coated in sauce?

You can’t fully “freeze time” once the sauce hits (it’s sticky for a reason), but you can maximize crisp edges by drying the chickpeas well, not crowding the pan, and waiting to sauce them until right before serving. For meal prep, store chickpeas and sauce separately and combine when reheating.

Can I use dried chickpeas instead of canned?

Yes. Cook them until tender (but not mushy), then drain and dry thoroughly. You’ll need about 3 cups cooked chickpeas for this recipe. The key is getting rid of surface moisture so they brown instead of steam.

What should I serve with sticky sesame chickpeas to make it feel “meaty” enough?

Go for a hearty base like jasmine rice, brown rice, or noodles, plus something roasted or charred (broccoli, mushrooms, or brussels sprouts). A sprinkle of extra sesame seeds and green onions also gives that full takeout-style finish.

Can I make the sauce less sweet?

Absolutely. Start with 3 tablespoons honey or maple instead of 1/4 cup, then taste once it simmers. You can also increase rice vinegar by 1 tablespoon to balance the sweetness and keep it punchy.

My sauce got too thick (or too thin). How do I fix it?

If it’s too thick, add water 1 tablespoon at a time while stirring over low heat until it’s glossy and spoonable. If it’s too thin, simmer for another minute or add a tiny extra slurry (1 teaspoon cornstarch mixed with 1 teaspoon water) and stir until it thickens.