Vegan Sticky Sesame Chickpeas
These Vegan Sticky Sesame Chickpeas are done in under 20 minutes and use only pantry ingredients. They are sweet, spicy and delicious!
Servings: 3 Servings
Calories: 172kcal
Cost: $2
Equipment
- 1 10" Skillet
- 1 Small Bowl
- 1 Whisk
- 1 Spatula or Wooden Spoon
- Measuring Cups and Spoons
Ingredients
For the Sauce
- 1-2 tablespoon Sambal or less if you are really sensitive to spice!
- 1 tablespoon Agave Nectar or maple syrup
- 2 teaspoon Cornstarch
- 2 tsp Rice Vinegar
- 2 teaspoon Soy Sauce
- ½ teaspoon Toasted Sesame Oil
- ¼ teaspoon Ground Ginger
- ¼ tsp Garlic Powder
- 6 tablespoon Water
To Cook the Chickpeas
- 1 tablespoon Olive Oil
- 1 15oz Can of Chickpeas, drained and rinsed
Instructions
- First make the sauce. In a small bowl, combine Sambal, agave, cornstarch, rice vinegar, soy sauce, ginger, garlic and water. Whisk well to combine.1-2 tablespoon Sambal, 1 tablespoon Agave Nectar, 2 teaspoon Cornstarch, 2 teaspoon Rice Vinegar, 2 teaspoon Soy Sauce, ½ teaspoon Toasted Sesame Oil, ¼ teaspoon Ground Ginger, ¼ teaspoon Garlic Powder, 6 tablespoon Water
- Heat a medium skillet over medium heat. Add olive oil and chickpeas. Sauté chickpeas for about 5 minutes, stirring very occasionally.1 tablespoon Olive Oil, 1 15oz Can of Chickpeas, drained and rinsed
- Once the chickpeas are lightly browned, turn head down to low then stir the sauce once more and add to the pan. Stir quickly, and let sauce simmer for 1 minute.
- Remove from heat and serve.
Nutrition
Serving: 0.5Cup | Calories: 172kcal | Carbohydrates: 27g | Protein: 7g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Sodium: 226mg | Potassium: 14mg | Fiber: 0.1g | Sugar: 5g | Vitamin A: 0.05IU | Vitamin C: 1mg | Calcium: 2mg | Iron: 0.2mg