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

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Prep Time 3

Cook Time 15

Total Time 18

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!!