These Sticky Sesame Chickpeas with Crunchy Veggie Slaw are the kind of dinner that feels like takeout, but you made it in your own kitchen with pantry staples. Sweet-salty, a little tangy, super glossy, and totally addictive—plus the slaw brings that cold, crisp crunch that makes every bite pop.
It’s weeknight-friendly, meal-prep-friendly, and honestly just a vibe: saucy chickpeas over rice with a bright pile of veggies on top. Minimal effort, maximum payoff.
Why You’ll Love This
You get sticky, caramelized sesame chickpeas (no deep-frying required) paired with a fresh, punchy slaw that cuts through the sweetness—so the whole bowl tastes balanced, bold, and not heavy.
Ingredients
- 2 (15-ounce) cans chickpeas, drained, rinsed, and patted dry
- 1 tbsp avocado oil or neutral oil
- 2 cloves garlic, finely minced
- 1 tsp fresh ginger, grated (or 1/2 tsp ground ginger)
- 1/3 cup low-sodium soy sauce (or tamari)
- 3 tbsp maple syrup or honey
- 2 tbsp rice vinegar
- 1 tbsp toasted sesame oil
- 1 tbsp ketchup (optional, but helps the glaze go glossy)
- 1 tbsp cornstarch + 2 tbsp water (slurry)
- 2 tbsp sesame seeds, plus more for serving
- 2 cups shredded green cabbage
- 1 cup shredded purple cabbage
- 1 cup carrots, shredded or matchsticked
- 1 red bell pepper, thinly sliced
- 3 scallions, thinly sliced
- 1/4 cup cilantro, chopped (optional)
- Juice of 1 lime
- 2 tbsp mayo (or vegan mayo)
- 1 tbsp rice vinegar (for the slaw)
- 1 tsp maple syrup (for the slaw)
- Salt and black pepper, to taste
- Cooked rice, quinoa, or noodles, for serving (optional)
How to Make It
- Dry the chickpeas. After rinsing, pat them really dry with paper towels (this helps them brown instead of steam).
- Get them golden. Heat the oil in a large skillet over medium-high heat. Add chickpeas and cook 8–10 minutes, stirring occasionally, until lightly crisped and browned.
- Build the sauce. Lower heat to medium. Push chickpeas to one side and add garlic and ginger to the empty space. Stir for 30 seconds until fragrant.
- Simmer the sticky glaze. Add soy sauce, maple syrup, rice vinegar, sesame oil, and ketchup (if using). Stir and let it bubble for 1–2 minutes.
- Thicken. Stir in the cornstarch slurry. Cook 1–2 minutes, stirring constantly, until the sauce turns glossy and coats every chickpea.
- Sesame it. Turn off the heat and stir in sesame seeds. Taste and adjust—more vinegar for tang, more maple for sweetness.
- Make the slaw. In a big bowl, combine green cabbage, purple cabbage, carrots, bell pepper, scallions, and cilantro.
- Dress and toss. Whisk lime juice, mayo, rice vinegar, and maple syrup. Toss with the veggies and season with salt and pepper. Let it sit 5–10 minutes to soften slightly (still crunchy, just not raw-rigid).
- Assemble. Spoon chickpeas over rice/quinoa/noodles (or eat as-is), pile on the slaw, and finish with extra sesame seeds and scallions.
Tips for the Best Results
- Dry chickpeas = better texture. The drier they are, the more they’ll crisp and the better they’ll hold onto the glaze.
- Use a wide skillet. Crowding causes steaming. More surface area = more browning.
- Keep the heat steady when thickening. Once the slurry goes in, stir nonstop until glossy, then stop cooking so it doesn’t get too thick.
- Balance the sauce to your taste. Too sweet? Add a splash more rice vinegar. Too salty? Add a tablespoon of water and a bit more maple.
- Let the slaw sit briefly. A few minutes helps the flavors meld without losing the crunch.
- Meal prep smart. Store chickpeas and slaw separately so the slaw stays crisp.
Variations
- Spicy sticky sesame chickpeas: Add 1–2 tsp sriracha or chili crisp to the sauce, or a pinch of red pepper flakes.
- Peanut-sesame twist: Whisk 1–2 tbsp peanut butter into the sauce (add a splash of water to loosen).
- Extra-crunch slaw: Add sliced cucumbers, snap peas, or chopped peanuts/cashews.
- No-mayo slaw: Swap mayo for plain Greek yogurt or use a simple lime-rice vinegar dressing with 1 tbsp olive oil.
- Protein boost: Serve with edamame or top with a jammy egg (if you’re not keeping it vegan).
- Wrap it up: Stuff chickpeas + slaw into tortillas for sticky sesame chickpea tacos.
Storage & Reheating
Store sticky chickpeas and veggie slaw in separate airtight containers in the fridge for up to 4 days. Reheat chickpeas in a skillet over medium heat with a splash of water to loosen the glaze (microwave works too). Keep the slaw cold and add it right before serving for maximum crunch.
FAQ
How do I keep the chickpeas from getting soggy?
Dry them well, use a wide pan, and let them brown before adding the sauce. Also, don’t cover the pan—steam is the enemy of crisp edges.
Can I make Sticky Sesame Chickpeas with Crunchy Veggie Slaw gluten-free?
Yes. Use tamari or a certified gluten-free soy sauce. Double-check your ketchup (if using) and any toppings for hidden gluten.
What’s the best base to serve this on?
Jasmine rice and brown rice are classic, but quinoa, rice noodles, or even shredded lettuce work if you want it lighter. The sauce is bold, so any neutral base is a win.
Can I prep the slaw ahead without it getting watery?
Yes—prep the veggies and dressing separately up to 2 days ahead. Toss them together 10–20 minutes before eating. If it does release some liquid, just drain it off and re-season with a squeeze of lime.
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 over low heat until it loosens. If it’s too thin, simmer for another minute or add a tiny bit more cornstarch slurry (start with 1 tsp cornstarch + 1 tbsp water) and stir until glossy.