Description
This Sticky Sesame Chickpeas & Broccoli recipe is a delicious and satisfying vegan dish with a perfect balance of flavors. The sticky sauce coats crispy chickpeas and tender broccoli for a flavorful and nutritious meal.
Ingredients
Scale
Main Ingredients:
- 1 tablespoon sesame oil
- 1 tablespoon olive oil
- 1 small yellow onion (diced)
- 3 cloves garlic (minced)
- 1 tablespoon fresh ginger (grated)
- 1 (15 oz) can chickpeas (drained and rinsed)
- 3 cups broccoli florets (steamed or roasted)
Sauce:
- ¼ cup low-sodium soy sauce
- 2 tablespoons maple syrup or honey
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- 1 teaspoon toasted sesame seeds
- Sliced green onions for garnish (optional)
- Cooked rice or quinoa for serving
Instructions
- Sauté Aromatics: In a large skillet, heat sesame oil and olive oil over medium heat. Sauté onion until translucent, then add garlic and ginger.
- Cook Chickpeas: Add chickpeas to the skillet and cook until browned.
- Make Sauce: Whisk soy sauce, maple syrup, and rice vinegar in a bowl. Pour over chickpeas and cook until thickened.
- Finish Dish: Add broccoli to the skillet, toss to coat. Serve over rice or quinoa, topped with sesame seeds and green onions.
Notes
- Roast the broccoli at 425°F for 15–20 minutes for a deeper flavor.
- You can double the sauce for extra drizzling.
- Keeps well for meal prep and reheats nicely.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 ½ cups
- Calories: 290
- Sugar: 9g
- Sodium: 540mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 7g
- Protein: 11g
- Cholesterol: 0mg
