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A bowl with white rice, steamed broccoli, and chickpeas in a dark sauce on a green tiled surface.
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5 from 10 ratings

Sticky Teriyaki Chickpeas (20 Minute Dinner)

These sticky teriyaki chickpeas are sweet, savory, and super satisfying. Bonus: they come together in one pan in under 20 minutes!
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Main Course
Cuisine: American, Asian
Diet: Vegan, Vegetarian
Keyword: sticky teriyaki chickpeas, teriyaki chickpeas
Diet: Dairy-Free, Vegan, Vegetarian
Occasion: Game Day, Valentine's Day
Time: 30 minutes or less, 45 minutes or less
Servings: 3 servings
Author: Sarah Bond

Ingredients

  • 1 Tbsp oil if you have toasted sesame oil, use that!
  • 3 cloves garlic minced
  • 1 Tbsp fresh grated ginger
  • ¼ cup low-sodium soy sauce use tamari for gluten-free
  • ¼ cup water
  • 2 Tbsp maple syrup can also use honey or agave
  • 2 Tbsp brown sugar
  • 1 Tbsp rice vinegar
  • 2 tsp cornstarch
  • 2 Tbsp water
  • 1 15-oz can chickpeas drained, 425 g can
  • To serve: green onions, rice, steamed veggies

Instructions

  • Flavor Base: Heat 1 Tbsp oil over medium heat in a large saute pan. Add 3 cloves garlic (minced) and 1 Tbsp fresh grated ginger, cooking until garlic is soft and fragrant, about 1 minute.
    Chopped garlic and minced ginger sauté in oil in a stainless steel pan on a green tiled countertop.
  • Make Sauce: Stir in ¼ cup low-sodium soy sauce, ¼ cup water, 2 Tbsp maple syrup, 2 Tbsp brown sugar, and 1 Tbsp rice vinegar. Bring to a gently simmer.
    A saucepan filled with a dark liquid sauce mixture, containing minced ingredients, sits on a green tiled surface with a wooden spoon resting inside.
  • Thicken: In a small bowl, stir together 2 tsp cornstarch and 2 Tbsp water. Drizzle this into the sauce and stir to combine.
    A pot of broth with minced garlic and a wooden spoon beside a bowl of cooked chickpeas, all on a green tiled surface.
  • Add Chickpeas: Stir in 1 15-oz can chickpeas, cover, and let gently simmer for 10 minutes, stirring occassionally.
    A pot containing chickpeas and a brown, seasoned liquid is being stirred with a wooden spoon, set on a green tiled surface.
  • Serve warm topped with green onions over rice and steamed veggies!
    A plate of white rice, steamed broccoli, and teriyaki chickpeas in a brown sauce on a green tiled surface, with a fork and napkin beside the plate.

Video

Notes

Storage: Leftovers can be stored in an airtight container in the fridge for up to 4 days. To loosen the sauce again, reheat in a pan or microwave with a splash of water.
Serving Ideas: We love this over jasmine rice, but it’s also great with noodles, quinoa, or even tucked into lettuce wraps.
Will the sauce thicken on its own? Only a little. You need the cornstarch slurry to get that sticky, glossy finish. Stir it well before adding to prevent clumping.
Can I use dried chickpeas instead of canned ones? You can, but make sure they’re fully cooked and tender before adding them to the sauce.
Want it spicier? Add a pinch of chili flakes or a drizzle of Sriracha!

Nutrition

Serving: 1serving | Calories: 357kcal | Carbohydrates: 57.4g | Protein: 14.5g | Fat: 8.8g | Saturated Fat: 1.2g | Polyunsaturated Fat: 3.9g | Monounsaturated Fat: 2.8g | Cholesterol: 0mg | Sodium: 1166mg | Potassium: 505mg | Fiber: 11g | Sugar: 20.7g | Vitamin C: 2.1mg | Calcium: 90mg | Iron: 4.7mg
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