Sticky Sesame Chickpeas (Easy Vegan Protein)

Skip takeout and make this healthy Sticky Sesame Chickpea recipe at home instead! Perfect for quick meal prep or a last-minute dinner, this flavorful dish comes together in under 30 minutes and stays fresh and delicious all week long.

Meal Prepped Sticky Sesame Chickpeas

These Sticky Chickpeas are a quick, high-protein vegan option coated in a sweet-savory glaze that’s perfect for any buddha bowl or stir-fry. Paired with your favorite grains and veggies, this easy plant-based recipe makes a delicious weeknight dinner and a reliable meal prep that stays flavorful all week long.

If you love fast, flavorful meals, these Sticky Chickpeas are about to become a new weekly staple. Made with pantry ingredients like chickpeas, soy sauce, peanut butter, and paprika, this recipe creates a glossy, sweet-savory glaze that tastes like takeout—but healthier and ready in under 30 minutes.

This vegan chickpea recipe is perfect for:

• quick weeknight dinners

• high-protein vegan meal prep

• easy budget-friendly meals

• bowls, wraps, or stir-fries

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The Ingredients

For the sticky chickpeas:

• 2 cans chickpeas, drained and rinsed

• 1 tbsp avocado oil

• 1 small onion, diced

• 2–3 garlic cloves, minced

For the sticky sauce:

• 1 tbsp cornstarch

• 2 tbsp water

• ½ cup vegetable broth

• 2 tbsp soy sauce

• 1 tsp sesame oil

• 1 tbsp peanut butter

• ½ tsp paprika

To serve:

• Cooked rice, quinoa, or couscous

• Steamed broccoli or your favorite veggies

• Parsley, green onions, or sesame seeds for garnish

The Recipe

1. Prepare the Chickpeas

   Drain and rinse the chickpeas. (If using dried chickpeas instead of canned, soak overnight and cook them fully before starting this recipe.)

2. Sauté the veggies

   Heat the avocado oil in a large pan over medium heat until shimmering.

   Add the onion and cook until soft and translucent, about 3–4 minutes.

   Stir in the garlic and cook for 4 minutes, stirring occasionally, until slightly softened.

3. Make the sesame sauce:

   In a small bowl, add the cornstarch and water together and whisk until smooth, set aside.

   Add to the pan: vegetable broth, soy sauce, sesame oil, peanut butter and paprika.

   Bring the mixture to a low simmer and stir in the cornstarch mixture.

4. Prepare the chickpeas:

   Stir the chickpeas into the sauce until fully coated.

   Lower the heat and simmer for 5–10 minutes, until the mixture becomes sticky.

5. Finish and Serve

   Remove the sticky chickpeas from heat.

   Serve the sticky chickpeas over rice or your preferred grain with veggies.

   Top with fresh garnishes and enjoy!

   If meal prepping:

   This is one of the best vegan meal prep recipes because it reheats beautifully.

   Divide chickpeas over rice, quinoa, or veggies in meal-prep containers.

   Let cool completely before sealing.

   Refrigerate up to 5 days.

   Freeze extras for 2–3 months.

   Add a drizzle of extra sauce before reheating to refresh the flavor.

Quick & Creamy Vegan Curry

If you make this Quick & Creamy Vegan Curry, tag me on Instagram @balancewithjas — I’d love to see your creations!