Sesame Ginger Chickpeas

• servings: 4 servings
• active time: 5 minutes
• total time: 15 minutes

Ingredients

2 cans (15 oz each chickpeas, drained and rinsed)

2 cloves garlic (minced)

1/2 cup water

3 tablespoons soy sauce

2 tablespoons sesame oil

1 tablespoon cornstarch

1 tablespoon rice vinegar

1 tablespoon maple syrup

1 tablespoon minced or grated fresh ginger*

1 tablespoon sesame seeds (for garnish)

Green onions (chopped (for garnish)

Cooked rice or quinoa (optional, for serving)

Stir fried veggies (such as broccoli or peppers) (optional, for serving)

Directions

In a small bowl, whisk together water, soy sauce, sesame oil, cornstarch, rice vinegar, maple syrup, and minced ginger. Set aside.

Heat a large skillet or wok over medium-high heat. Add in an extra dash of sesame oil. Add the chickpeas with the minced garlic to the pan and sauté for 2-3 minutes until the garlic becomes fragrant and chickpeas are warmed.

Turn the heat down to medium. Pour the prepared sauce over the chickpeas. Stir well to coat the chickpeas evenly in the sauce. Bring it to a simmer and cook for 2-3 minutes, allowing the sauce to thicken.

Serve the sesame ginger chickpeas over cooked rice or quinoa with stir fried veggies. Garnish with sesame seeds and chopped green onions.

Notes

DOUBLE SAUCE!!

Nutrition

• Calories: 275 kcal
• Total Fat: 12 g
• Saturated Fat: 2 g
• Unsaturated Fat: 8 g
• Sodium: 908 mg
• Total Carbohydrate: 43 g
• Dietary Fiber: 11 g
• Total Sugars: 3 g
• Protein: 13 g