Sesame Lemon Chickpeas
Sweet, salty, and tangy sesame lemon chickpeas are perfect in wraps or over rice. Healthy, delicious, easy to make, and ready in 20 minutes!
These sesame lemon chickpeas are a fantastic way to enjoy chickpeas with Asian flavor. Vegan stir fries typically use tofu or tempeh as the protein source, but chickpeas can be just as delicious! This nourishing dish is packed with flavor, plant-based protein, and fiber and is perfect for a quick lunch or dinner.
Key Ingredients
- Chickpeas ⟶ Sturdy beans that hold up well to stir frying without getting soggy. See FAQ for other protein options.
- Lemons ⟶ The juice and zest for optimal flavor. Clean them well and use organic or home-grown lemons if possible.
- Sesame ⟶ Toasted sesame seeds and oil for nutty flavor and aroma. Add them at the end with the stove turned off so you don’t cook off the aroma.
- Soy Sauce ⟶ For some salty, umami flavor.
- SUB: Use tamari for a gluten-free option, or try coconut aminos for a soy-free option.
- Brown Sugar ⟶ The sweetness balances out the acidity of the lemon juice.
- SUB: Regular sugar, coconut sugar, or maple syrup.
Tips for Success
Dry chickpeas before cooking ⟶ Drain and rinse the chickpeas if using canned, then pat them dry with a towel. This will help the chickpeas brown and crisp, rather than steaming in the pan, and will also prevent oil from splattering.
Cook chickpeas without stirring ⟶ Stir the chickpeas just a few times after adding them to the pan to coat them with the oil, then cook undisturbed for about 3 minutes so they can brown. Once browned on the bottoms, stir or shake the pan a few times to move them around so the other sides can brown.
Swap Brussels sprouts for another veg or more chickpeas ⟶ Bell peppers, snow peas, shredded cabbage, or finely chopped broccoli would be delicious too!
Sesame Lemon Chickpeas FAQ
How do I serve sesame lemon chickpeas?
These chickpeas are best served in wraps, pita pockets, or a bowl over rice or another grain. You can add lettuce or cucumbers for a refreshing crunch, and a creamy mayo/yogurt/cashew-based sauce if you’d like.
Can I prep the chickpeas in advance?
These chickpeas are best served immediately after cooking. Leftovers will still be good, but the chickpeas loose their crispness and get softer as they soak up the sauce.
Can I use a different protein?
If you’d like to swap for another bean, make sure they aren’t too soft – cook them to al dente if cooking dried beans. Edamame or fava beans would probably work well. You can also try cubed tempeh or tofu, coated in a bit of starch to help the sauce stick.
More Satisfying Chickpea Dishes
- Chickpea Spinach Curry
- Gochujang Chickpea Chili
- Tempeh and Chickpea Peanut Curry
- Spiced Bean Salad
- Soy Milk Cream Stew
- Quick Eggplant Chana Masala
If you make these sesame lemon chickpeas, don’t forget to leave a comment/rating down below and tag me in your photos on instagram @ellielikes.cooking. I love seeing all of your tasty recreations!
Sesame Lemon Chickpeas
Ingredients
- 1 tbsp neutral oil (avocado, olive, vegetable, canola, etc)
- 2 cups cooked chickpeas
- 2 cloves garlic minced
- ½ onion diced
- 1 cup shredded Brussels sprouts
- 1 red chili sliced, optional for heat
- salt and pepper to taste
Sauce
- 1 tbsp brown sugar
- 1 tbsp sake
- 1 tbsp soy sauce or tamari for gluten-free
- 2 tbsp lemon juice
- 1 tsp lemon zest
- 1 tbsp ginger grated
Garnishes
- 1 tbsp toasted sesame seeds
- ½ tbsp toasted sesame oil
- 1 green onion sliced
- handful of cilantro chopped
Instructions
- Mix all sauce ingredients in a bowl and set aside.
- Pat chickpeas dry with a towel.Tip: If using canned chickpeas, drain and rinse first.
- Heat oil in a pan over medium high heat. Add chickpeas and stir to coat with oil. Cook undisturbed until browned on bottom, about 3 minutes. Stir a few times, then cook undisturbed for another 3 minutes or so until browned on the other side.
- Add garlic, onion, Brussels sprouts, chili (if using), and a pinch of salt. Stir frequently and cook until the onions and cabbage are tender.
- Reduce heat to medium low and pour in the sauce. Stir constantly, cooking until the sauce reduces.
- Turn off heat and stir in garnishes. Taste and add salt/pepper as desired. Serve while hot, either in wraps or over rice.
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