Asian Chickpeas

Chickpeas are definitely a staple in my diet. I love them in a multitude of ways. Roasted for a crunchy snack, blended into hummus, partially mashed with vegan mayo for a sandwich or wrap filling, made into a burger. They can be prepared as an Indian dish or Asian – and this recipe is delicious.

Super easy, simple ingredients, fast to make , and filling – it’s a perfect “I don’t know what to make for lunch/dinner” when it needs to happen quick.

My biggest suggestion; make sure the tahini paste is mixed before you start otherwise you rush and end up with oil all over your hands and if it’s not mixed thoroughly, it can be a little clumpy.


Serves: 2

  • 2 tsp sesame oil
  • 1 400g can chickpeas, drained and rinsed
  • 1/2 a head of broccoli*, washed and chopped into small florets
  • 3 tbsp soy sauce (or use tamari for gluten free option)
  • 1 tbsp maple syrup (or liquid sweetener of choice) – to taste
  • 1 tbsp tahini
  • 1 clove garlic, minced
  • 1 1/2 tsp ground ginger
  • Sesame seeds (optional – for topping)
  • Cooked rice or noodles (optional – to serve with)


  1. Mix the soy sauce (or tamari), maple syrup, garlic, ground ginger and tahini in a small bowl until well combined. Taste and add any other ingredients to your preference.
  2. Heat a frying pan over a medium-high heat and add the sesame oil. Once hot, throw in the broccoli florets and saute for 3 minutes until the broccoli has softened slightly.
  3. Add in the chickpeas and the sauce and stir-fry for around 3-4 minutes until the liquid has coated the chickpeas and broccoli. If it’s starting to stick, add a splash of water.
  4. Serve on their own or with a side of noodles/rice/quinoa. Top with sesame seeds and enjoy!

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