Dinner

Sticky Sesame Chickpeas & Broccoli Recipe

ByClara Bennett March 17, 2026March 17, 2026

Introduction

This Sticky Sesame Chickpeas & Broccoli dish is a flavorful and satisfying vegetarian meal that’s quick to prepare. The blend of sweet and savory sauce coats tender broccoli and chickpeas, creating a delicious glaze with a delightful crunch from toasted sesame seeds.

A close-up of a pan filled with cooked chickpeas and broccoli florets coated in a thick, shiny orange sauce. The chickpeas are small, round, and smooth with a warm orange color, while the broccoli pieces are bright green with visible texture on the florets. Sesame seeds are sprinkled over the dish, adding small white and tan spots. A wooden spoon rests inside the pan, partially covered by the chickpeas and broccoli. The pan sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/4 cup honey
1/4 cup ketchup
1/4 cup reduced-sodium soy sauce
2 tablespoons rice wine vinegar
1 tablespoon sesame oil
2 teaspoons cornstarch
3 tablespoons neutral oil, divided
1 large head broccoli (about 1 lb.), cut into 2-inch florets
1/2 teaspoon kosher salt (or more, to taste)
2 cloves garlic, finely chopped
1 tablespoon finely chopped peeled ginger
2 (14.5-ounce) cans chickpeas, drained and rinsed
1/8 teaspoon baking soda
2 tablespoons toasted sesame seeds

Instructions

Step 1: In a small bowl, mix together honey, ketchup, soy sauce, rice wine vinegar, sesame oil, and cornstarch until well combined. Set this sauce mixture aside.
Step 2: Heat 2 tablespoons of neutral oil in a large skillet over medium-high heat. Add the broccoli florets, season with 1/2 teaspoon salt, and cook, tossing occasionally, until the broccoli is charred and just tender, about 5 to 6 minutes. Remove the broccoli to a plate.
Step 3: In the same skillet, heat the remaining 1 tablespoon of neutral oil over medium-high heat. Add the garlic and ginger and cook, stirring frequently, until fragrant, about 30 seconds. Stir in the chickpeas and baking soda.
Step 4: Stir the sauce mixture to recombine the cornstarch, then pour it into the skillet. Bring to a boil and cook, stirring occasionally, until the sauce thickens to a glaze and coats the chickpeas, about 1 minute.
Step 5: Add the cooked broccoli back to the skillet and toss to coat everything evenly with the sauce. Cook for about 1 more minute until heated through. Adjust salt to taste if needed.
Step 6: Divide the chickpeas and broccoli among bowls and sprinkle with toasted sesame seeds before serving.

Tips & Variations

For extra heat, add a pinch of red pepper flakes when cooking the garlic and ginger.
Use tamari instead of soy sauce for a gluten-free option.
Serve over steamed rice or quinoa to make it a full meal.
Swap broccoli for other sturdy vegetables like cauliflower or green beans if preferred.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through, adding a splash of water if the sauce has thickened too much.