Delicious & Easy Vegan Sesame Chickpeas

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Last Updated on October 22, 2025 by Tiffany

These quick and easy to make vegan sesame chickpeas are fully plant based and have the same beloved flavor as sesame chicken- without the meat!

As someone who hasn’t eaten meat in over 8 years, one thing I used to love SO much was takeout! Not only is this recipe free from animal pain, it’s also completely soy free and can easily be made gluten free too!

Chickpeas are such a supreme legume if you ask me. Loaded with plant based iron, fiber, magnesium, and are a good source of potassium. Needless to say- chickpeas are a must eat!

This dish is made using soy free coconut aminos, but feel free to use a low sodium soy sauce in replacement. Everything comes together in less than 20 minutes and of course, tastes delicious on a traditional bed of white or jasmine rice.

What You’ll Need- Sesame Chickpeas

Chickpeas
Agave
Water
Corn Starch- (or arrowroot powder)
Oil
Coconut Aminos- (or low sodium coconut aminos)
Onion Powder
Rice Vinegar
Garlic Powder
Ginger Powder (or fresh ginger)
Sesame Oil
Soy Sauce
Salt- to taste

How to make Sesame Chickpeas

Step One:

Coat the dried chickpeas in coconut aminos and starch and stir to combine, making sure every piece is covered.

Pour some oil into a pan and fry the chickpeas for about 3-5 minutes or until you start to see crispy bits form.

*If you are using fresh ginger instead of powder ginger, sautéed the ginger in the oil for about 30 seconds BEFORE adding in the chickpeas

Step Two:

Now, remove the chickpeas and set to the side. In your fresh pan, add in the coconut aminos, seasoning, rice vinegar, water, and sesame oil. Keep on medium low heat.

While the sauce is simmering, combine the starch with 1 tbs water until a slurry has formed,

Once the sauce has simmered for about 2 minutes, add in the slurry and stir for the next 30-60 seconds.

Step Three:

Your sauce is ready once it has thickened up which should happen in about 2 or so minutes. Add in the chickpeas to warm everything and enjoy!

How to store sesame chickpeas

Sesame chickpeas can store in the fridge for up to 5 days- if they even last that long!

They’re perfect for meal prep for easy weeknight dinner when you want something nourishing without being in the kitchen for too long.

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Check out these other Chickpea recipes you’ll love

Orange Chickpeas (Orange chicken alternative)

Jerk Chickpeas

Chickpea Curry

Sesame Chickpeas

Tiffany

This easy to make, super delicious, and ultra nutritious sesame chickpea recipe is ready in under 20 minutes, includes minimal ingredients, and is perfect for weeknight dinners!

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 3 minutes mins

Cook Time 15 minutes mins

0 minutes mins

Total Time 18 minutes mins

Course Main Course

Cuisine Chinese

Servings 2 Cups

Ingredients

  

• 1 Can Chickpeas make sure to dry extremely well
• 3 Teaspoons Flour/Corn Starch 1 tsp for the dry chickpeas, 2 tsp for the slurry
• 2 Teaspoons Soy Sauce
• 1 Teaspoon Sesame Oil
• 1/2 Teaspoon Ginger Powder or 1/4 thumb grated fresh ginger (sautéed quickly in oil w/the chickpeas)
• 1 Teaspoon Garlic Powder
• 2 Teaspoons Rice Vinegar
• 1 Teaspoon Onion Powder
• 2 Teaspoons Sesame Oil
• 3 Tablespoons Coconut Aminos or 2.5 TBS low Sodium soy sauce
• 1 Teaspoon Coconut Aminos for coating the dry chickpeas
• 2 Teaspoons Corn Starch or arrowroot powder
• 1 Tablespoon Water to be combined with the starch
• 2 Teaspoons Oil for frying chickpeas
• 1 Tablespoon Agave
• 1/4 Cup Water

Instructions

 

• Coat the dried chickpeas in coconut aminos and starch and stir to combine, making sure every piece is covered.

  Pour some oil into a pan and fry the chickpeas for about 3-5 minutes or until you start to see crispy bits form.

  *If you are using fresh ginger instead of powder ginger, sautéed the ginger in the oil for about 30 seconds BEFORE adding in the chickpeas.
• Now, remove the chickpeas and set to the side. In your fresh pan, add in the coconut aminos, seasoning, rice vinegar, water, and sesame oil. Keep on medium low heat.

  While the sauce is simmering, combine the starch with 1 tbs water until a slurry has formed.

  Once the sauce has simmered for about 2 minutes, add in the slurry and stir for the next 30-60 seconds.
• Your sauce is ready once it has thickened up which should happen in about 2 or so minutes. Add in the chickpeas to warm everything and enjoy!

Notes

Make sure the chickpeas are super dry before frying so the corn starch can stick well and fry up nicely and get crispy!!