If you’re craving takeout but want something just as delicious and infinitely more nourishing, Sticky Sesame Chickpeas & Broccoli is about to become your weeknight hero. This lively Asian-inspired creation brings together plump chickpeas, crisp-tender broccoli, and a rich, savory-sweet sesame sauce that clings to every bite. It all comes together in under 30 minutes, making it a lifesaver for busy evenings or relaxed lunches. Whether you’re vegan, dairy-free, or just a fan of truly satisfying flavors, this recipe is simple, fast, and absolutely loaded with vibrant color and texture. Sticky Sesame Chickpeas & Broccoli is comfort food without compromise!
Ingredients You’ll Need
Each component in this quick-cooking delight plays a unique role, from the aromatic base right through to the saucy finish. Gather these pantry staples and fresh picks, because they all work together to make the flavor of Sticky Sesame Chickpeas & Broccoli shine!
- Sesame oil: Lends a signature nutty depth that’s the backbone of our sauce—don’t skip it!
- Yellow onion: Adds gentle sweetness and a soft, savory base when sautéed.
- Garlic: Minced fresh garlic means big, bold flavor in every mouthful.
- Fresh ginger: Grated for a punchy, aromatic lift that keeps the sauce lively.
- Low-sodium soy sauce: Forms the umami-rich heart of the sticky glaze while keeping salt in check.
- Maple syrup: A natural way to add sweetness and gorgeous stickiness—plus a hint of depth.
- Rice vinegar: Cuts through the richness and balances every bite with gentle tang.
- Cornstarch & water: Whisked into a quick slurry, this duo thickens the sauce until it’s perfectly glossy.
- Canned chickpeas: Protein-packed and ready to soak up all that savory glaze; a total convenience win.
- Broccoli florets: Stay vibrantly green and just crisp-tender for that crunch against the sticky chickpeas.
- Sesame seeds: Sprinkled on top for a little extra texture and a toasty pop.
- Green onions: Offer color, freshness, and a delicate onion bite to finish.
- Cooked rice: The ultimate sidekick—fluffy, neutral, and the perfect way to soak up the flavorful sauce!
How to Make Sticky Sesame Chickpeas & Broccoli
Step 1: Sauté the Aromatics
Start by heating the sesame oil in a large skillet over medium heat. Add your diced onion and give it a stir. Let it sauté for about 3 to 4 minutes until it begins to soften and turn translucent. This gentle cooking draws out the onion’s sweetness and creates a beautiful flavor base before we layer on those fragrant aromatics.
Step 2: Add the Garlic & Ginger
Next, toss in the minced garlic and freshly grated ginger. Let these sizzle for a minute, stirring often so nothing sticks or burns. This short window is all it takes to unlock their punch—making the whole kitchen smell irresistible and giving your Sticky Sesame Chickpeas & Broccoli their irresistible savory warmth.
Step 3: Build the Sauce
Pour in the low-sodium soy sauce, rich maple syrup, and bright rice vinegar, stirring everything together. In a separate small bowl, whisk the cornstarch with two tablespoons of water until lump-free, then drizzle it right into the pan. The sauce will look loose at first, but as it heats and bubbles, it thickens up into that glossy, sticky glaze we all love.
Step 4: Add Chickpeas & Broccoli
Toss in your drained chickpeas and fresh (or thawed frozen) broccoli florets. Fold them gently into the thickened sauce, making sure every piece is coated. Cover the skillet, let it cook for 5 to 7 minutes, and check to ensure the broccoli turns bright green yet maintains a pleasant snap. This balance of textures is part of what makes Sticky Sesame Chickpeas & Broccoli so craveable!
Step 5: Finish & Serve
Uncover the skillet and keep cooking for another 2 to 3 minutes, letting the sauce get a bit thicker and extra glossy. Turn off the heat, sprinkle generously with sesame seeds and fresh green onions, and get ready to dig in. Serve your piping hot Sticky Sesame Chickpeas & Broccoli over a big pile of fluffy rice—you won’t believe this stellar meal was so easy!
How to Serve Sticky Sesame Chickpeas & Broccoli
Garnishes
Don’t skip the finishing touches! A scattering of toasted sesame seeds adds toasty flavor and crunch, while sliced green onions provide brightness and zip. You could even add a little chopped cilantro or a sprinkle of red pepper flakes for a spicier kick. These easy touches make each serving of Sticky Sesame Chickpeas & Broccoli look restaurant-worthy.
Side Dishes
This dish is plenty hearty on its own, but if you’re looking to round out your meal, pair it with a simple cucumber salad or a crunchy Asian slaw for a refreshing contrast. Steamed dumplings or a bowl of miso soup are also favorites when I want to make the meal feel extra special and complete.
Creative Ways to Present
Think beyond just a bowl of rice! Try serving Sticky Sesame Chickpeas & Broccoli spooned into lettuce wraps for a fun, hands-on dinner, or pile it into meal prep containers layered with quinoa or brown rice for satisfying lunches all week. You can even top a baked sweet potato for a cozy, wholesome twist.
Make Ahead and Storage
Storing Leftovers
Sticky Sesame Chickpeas & Broccoli keeps beautifully! Store any leftovers in an airtight container in the fridge for up to four days. The flavors only deepen as they sit, making tomorrow’s lunch even more tempting. Just keep the rice separate if you want it to stay fluffy.
Freezing
Yes, you can freeze this dish! Allow it to cool completely, then portion it into freezer-safe containers. It will stay fresh for up to two months. Thaw in the fridge overnight before reheating; the texture of the broccoli may soften a bit, but the flavors stay deliciously bold.
Reheating
To reheat, simply microwave individual portions until piping hot, or warm gently on the stovetop with a splash of water if the sauce seems too thick. Give it a quick stir, and your Sticky Sesame Chickpeas & Broccoli will taste like you just made it fresh.
FAQs
Can I use another vegetable besides broccoli?
Absolutely! Cauliflower, snap peas, bell peppers, or even baby bok choy work well here. Just adjust the cook time so everything stays fresh and bright.
Is this recipe gluten-free?
You can easily make it gluten-free by swapping soy sauce for tamari or coconut aminos. The rest of the ingredients are naturally gluten-free, making Sticky Sesame Chickpeas & Broccoli a great fit for many diets.
Can I make this dish spicier?
Definitely! Stir in a pinch of red pepper flakes when you add the garlic and ginger, or finish with a drizzle of sriracha. Both will give the final dish an extra kick.
What if I don’t have maple syrup?
Honey (for non-vegan) or agave syrup are great substitutes. The goal is a touch of shine and sweetness, so feel free to use what you have on hand.
How do I double the recipe?
This dish scales easily—just double all the ingredients, use a large enough skillet or wok, and you’re set. Perfect for batch cooking or feeding a crowd with Sticky Sesame Chickpeas & Broccoli!
Final Thoughts
I can’t think of a better way to brighten up a busy night than sitting down with a bowl of homemade Sticky Sesame Chickpeas & Broccoli. With pantry-friendly ingredients, vibrant colors, and so much delicious flavor, this dish truly hits the spot. If you give it a try, I have a feeling you’ll be adding it to your regular dinner rotation—let me know how it goes!
Print
Sticky Sesame Chickpeas & Broccoli Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 to 3 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
- Diet: Vegan
Description
A delicious and satisfying vegan dish featuring sticky sesame chickpeas and broccoli in a flavorful sauce, served over cooked rice. This Asian-inspired meal is easy to make and perfect for a quick and nutritious dinner.
Ingredients
Sauce:
- 1 tablespoon sesame oil
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1/4 cup low-sodium soy sauce
- 2 tablespoons maple syrup
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch mixed with 2 tablespoons water
Chickpeas and Broccoli:
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 cups broccoli florets
- 1 tablespoon sesame seeds
- 2 green onions, sliced
- cooked rice for serving
Instructions
- Prepare the Sauce: Heat sesame oil in a large skillet over medium heat. Sauté onion until softened. Add garlic and ginger, cook for 1 minute. Stir in soy sauce, maple syrup, and rice vinegar.
- Thicken the Sauce: Whisk cornstarch and water in a bowl, then add to the pan. Simmer and stir until thickened.
- Cook Chickpeas and Broccoli: Add chickpeas and broccoli to the skillet. Cover and cook for 5-7 minutes, then uncover and cook for an additional 2-3 minutes.
- Finish and Serve: Sprinkle with sesame seeds and green onions. Serve hot over cooked rice.
Notes
- You can use frozen broccoli—just thaw before cooking.
- For extra heat, add red pepper flakes or sriracha.
- Use tamari or coconut aminos for a gluten-free option.
Nutrition
- Serving Size: 1 bowl
- Calories: 340
- Sugar: 9 g
- Sodium: 820 mg
- Fat: 11 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8.5 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 8 g
- Protein: 13 g
- Cholesterol: 0 mg
