Sticky Sesame Chickpeas & Broccoli Recipe
If you’re searching for a quick, flavor-packed, and wholesome weeknight dinner, this Sticky Sesame Chickpeas & Broccoli Recipe is about to become your new go-to. It’s a vibrant, Asian-inspired dish that pairs tender broccoli and hearty chickpeas with a glossy, sweet-savory sauce that clings to every bite. Ready in just 25 minutes, it’s perfect for busy nights when you still want something nourishing, delicious, and plant-based. Whether you’re vegan, avoiding gluten, or just love a sticky sesame sauce, this bowl delivers big on taste and satisfaction.
Ingredients You’ll Need
One of the best things about the Sticky Sesame Chickpeas & Broccoli Recipe is how it transforms simple pantry staples and fresh produce into something truly special. Each ingredient brings its own magic, whether it’s crunch, creaminess, or a burst of umami flavor.
- Sesame oil: Adds an unmistakable nutty aroma and depth that’s essential for that classic sesame flavor.
- Vegetable oil: Helps evenly sauté the veggies without burning the sesame oil’s delicate flavor.
- Broccoli florets: Offer color, crunch, and a fresh, slightly bitter bite that balances the sticky sauce.
- Canned chickpeas: Provide plant-based protein and a creamy texture that soaks up all the sauce.
- Garlic: Brings bold, aromatic flavor that melds beautifully with the ginger and sauce.
- Fresh ginger: Lends a zesty, warming kick that brightens the whole dish.
- Low-sodium soy sauce: Delivers rich umami and saltiness without overwhelming the other flavors.
- Maple syrup or honey: Gives the sauce its signature stickiness and balanced sweetness.
- Rice vinegar: Adds a subtle tang that cuts through the richness and lifts the flavors.
- Cornstarch slurry: Thickens the sauce until it’s glossy and irresistible, perfect for clinging to every bite.
- Toasted sesame seeds: Provide a burst of crunch and a nutty finish to each serving.
- Green onions: Add freshness, color, and a gentle onion bite at the end.
- Cooked rice: The perfect base to soak up every drop of that delicious sauce.
How to Make Sticky Sesame Chickpeas & Broccoli Recipe
Step 1: Sauté the Broccoli
Start by heating both the sesame oil and vegetable oil in a large skillet or wok over medium-high heat. Once the oils are shimmering, toss in your broccoli florets. Let them sauté for 4 to 5 minutes, stirring occasionally, until they’re bright green and just crisp-tender. This keeps the broccoli vibrant and snappy, which is key for balancing the sticky sauce you’ll add later.
Step 2: Add Chickpeas, Garlic, and Ginger
Next, add the drained and rinsed chickpeas right into the skillet, followed by the minced garlic and grated fresh ginger. Stir-fry everything together for another 2 to 3 minutes. The chickpeas will start to soak up those garlicky, gingery aromas, and your kitchen will smell amazing. This step ensures the chickpeas get a head start absorbing flavor before the sauce goes in.
Step 3: Make the Sticky Sesame Sauce
In a small bowl, whisk together the low-sodium soy sauce, maple syrup (or honey), and rice vinegar. This trio is the foundation of your sticky sesame glaze. The soy sauce brings rich umami, the sweetener adds syrupy gloss, and the vinegar gives everything a bright, tangy lift. Pour this mixture into the skillet and stir well to coat the broccoli and chickpeas thoroughly.
Step 4: Thicken the Sauce
Now it’s time for that signature sticky texture! Give your cornstarch and water slurry a quick stir to recombine, then pour it into the skillet. Keep stirring as the sauce thickens and becomes glossy, which should take just 1 to 2 minutes. You’ll see it clinging beautifully to every piece of broccoli and chickpea. Remove the pan from heat once the sauce reaches your desired consistency.
Step 5: Finish and Serve
Sprinkle toasted sesame seeds and sliced green onions over the top for that perfect finishing touch. Spoon the sticky sesame chickpeas and broccoli over bowls of fluffy cooked rice, making sure to get plenty of sauce in every serving. Serve immediately while everything is hot, glossy, and full of flavor.
How to Serve Sticky Sesame Chickpeas & Broccoli Recipe
Garnishes
Don’t skip the final sprinkle of toasted sesame seeds and green onions! These simple garnishes add a pop of color and crunch, plus extra layers of nutty and fresh flavor. For a little heat, try a pinch of red pepper flakes or a drizzle of sriracha right before serving.
Side Dishes
This Sticky Sesame Chickpeas & Broccoli Recipe is a star on its own, but it pairs wonderfully with simple sides. Steamed jasmine or brown rice is classic, but you could also serve it with quinoa, cauliflower rice, or even a tangle of soba noodles for a twist. For extra veggies, try a crisp Asian-style slaw or some quick-pickled cucumbers on the side.
Creative Ways to Present
If you want to impress, serve this dish in shallow bowls with a base of rice, then artfully arrange the sticky chickpeas and broccoli on top. Garnish with extra sesame seeds, thinly sliced radishes, or microgreens. For lunchboxes or meal prep, portion into containers and add a wedge of lime for a zesty squeeze at lunchtime.
Make Ahead and Storage
Storing Leftovers
Leftovers of the Sticky Sesame Chickpeas & Broccoli Recipe hold up brilliantly in the fridge. Pack cooled portions into airtight containers and store for up to 4 days. The flavors meld beautifully, making this a perfect meal prep option.
Freezing
If you’re planning to freeze, let the dish cool completely before transferring to freezer-safe containers or bags. Freeze for up to 2 months. For best results, thaw overnight in the fridge before reheating to keep the broccoli from getting mushy.
Reheating
To reheat, simply warm portions in the microwave or in a skillet over medium heat, adding a splash of water if the sauce has thickened too much. The flavor and texture hold up well, so it’s just as tasty the next day (or week) as it was fresh.
FAQs
Can I use frozen broccoli instead of fresh?
Absolutely! Just be sure to thaw and pat the broccoli dry before sautéing to avoid excess moisture. It may cook a bit faster, so keep an eye on it for optimal texture.
Is the Sticky Sesame Chickpeas & Broccoli Recipe gluten-free?
Yes, it can be! Simply swap the soy sauce for tamari or a certified gluten-free soy sauce alternative, and you’re good to go.
What can I use instead of maple syrup or honey?
You can use agave syrup or brown rice syrup for a similar sweetness and sticky consistency. Adjust to taste if you prefer a little more or less sweetness.
Can I add other vegetables to this recipe?
Definitely! Bell peppers, snap peas, carrots, or even baby corn make great additions. Just cut them into bite-sized pieces and sauté with the broccoli for a colorful, hearty stir fry.
How can I make the sauce spicier?
For a spicier kick, add red pepper flakes, diced fresh chili, or a squirt of sriracha to the sauce. Adjust the heat level to match your preference—you’re in control!
Final Thoughts
I can’t recommend the Sticky Sesame Chickpeas & Broccoli Recipe enough—it’s fast, flavorful, and endlessly adaptable. Whether you’re cooking for yourself or a crowd, this dish is always a hit. Give it a try soon, and let it become a staple in your kitchen too!
Print
Sticky Sesame Chickpeas & Broccoli Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
A flavorful and nutritious Vegan Asian-inspired stir-fry featuring tender broccoli florets and protein-packed chickpeas coated in a sticky, sweet, and savory sesame sauce. Perfect served over rice for a quick and satisfying plant-based meal.
Ingredients
Oils
- 1 tablespoon sesame oil
- 1 tablespoon vegetable oil
Vegetables & Legumes
- 2 cups broccoli florets
- 1 can (15 ounces) chickpeas, drained and rinsed
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 2 green onions, sliced
Sauce
- 1/4 cup low-sodium soy sauce
- 2 tablespoons maple syrup or honey
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
Garnish
- 1 teaspoon toasted sesame seeds
Serving
- Cooked rice for serving
Instructions
- Heat Oils and Cook Broccoli: In a large skillet or wok, heat sesame oil and vegetable oil over medium-high heat. Add broccoli florets and sauté for 4–5 minutes until they become crisp-tender and slightly bright green.
- Add Chickpeas, Garlic, and Ginger: Add the drained chickpeas along with minced garlic and grated fresh ginger to the skillet. Stir-fry for another 2–3 minutes to allow the flavors to meld and the chickpeas to heat through.
- Prepare Sauce: In a small bowl, whisk together the low-sodium soy sauce, maple syrup (or honey), and rice vinegar until well combined.
- Combine Sauce and Thickener: Pour the sauce mixture into the skillet, stirring to coat the broccoli and chickpeas evenly. Then, add the prepared cornstarch slurry and continue stirring gently as the sauce thickens and becomes glossy, about 1 to 2 minutes.
- Finish and Garnish: Remove the skillet from heat and sprinkle toasted sesame seeds and sliced green onions over the top. Give a final gentle stir to combine.
- Serve: Serve the sticky sesame chickpeas and broccoli hot over freshly cooked rice for a complete meal.
Notes
- For extra flavor, roast the broccoli before adding it to the skillet to enhance its natural sweetness and texture.
- Add a pinch of red pepper flakes or a splash of sriracha for a spicy kick.
- This dish stores well for meal prep and can be enjoyed warm or cold.
- To make this recipe gluten-free, substitute tamari or a gluten-free soy sauce instead of traditional soy sauce.
- Use maple syrup to keep the recipe vegan; otherwise, honey can be substituted if desired.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl (without rice)
- Calories: 260
- Sugar: 7 g
- Sodium: 580 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 7 g
- Protein: 10 g
- Cholesterol: 0 mg
