This teriyaki chickpea recipe is both comforting and nutritious. The natural creaminess of the chickpeas pairs incredibly well with the saltiness and sweetness of the teriyaki sauce. You can have this recipe as a snack, topping, main or side dish.

I became obsessed with this recipe ever since I paired it with pasta. I was in the mood for something both wholesome and comforting and decided to pair the two. This combo definitely hit all the spots.

A major plus is also how quick and easy this recipe comes together, making it perfect for weeknight dinners.

These Teriyaki Chickpeas are:

Asian-inspired: If you’re a sucker for all things Asian cuisine like me. You’re going to love this recipe. The teriyaki sauce is made with rich dark soy sauce, maple syrup, sesame seeds, along with fresh ginger and garlic.

High in fiber and protein: Chickpeas are both high in protein and fiber. These two nutrients promote the maintenance of a healthy weight.

Simple: This recipe is far from complicated. The ingredients are pantry staples and you don’t have much prep work to do. If you’re interested in getting in and out of the kitchen quickly, this is the recipe for you!

Low fat: There is only one tablespoon of oil in this entire recipe, and it is completely optional. It adds a bit of richness, but you won’t miss it if you pass on the oil.

Notes on Ingredients

Please note that the amounts of the ingredients and the cooking instructions (in detail) are in the RECIPE CARD. Keep scrolling and you will find it below.

Chickpeas-You can use canned or home cooked chickpeas. Make sure your chickpeas are fully cooked, if not, the texture will be hard and unpleasant.

Tomato paste– you can use ketchup but would have to reduce the amount of vinegar and sweetener you use

Vinegar- necessary for a characteristic tangy taste.

Maple syrup– you can use agave or brown sugar

Dark soy sauce– to add a nice dark color, you can use a gluten-free option to make this dish completely gluten free.

Water and cornstarch- used to thicken the sauce

Minced garlic, grated ginger, and sesame seeds- the aromatics that will bring out the flavor and add an umami taste to the dish.

How to make Teriyaki Chickpeas

Add oil to a skillet over medium heat.

Add the minced garlic, ginger and tomato paste until they become fragrant, stir continuously to prevent them from burning.

Mix the cornstarch in cold water, combine this mixture with soy sauce, vinegar, maple syrup and sesame seeds.

Pour this mixture into the skillet and stir. Immediately add your chickpeas and simmer for five minutes or until slightly thickened.

Garnish with more sesame seeds or spring onions/scallions and serve warm.  

How to serve Teriyaki Chickpeas:

With stir-fried vegetables like broccoli, cauliflower, carrots, and string beans for a wholesome meal

With steamed rice for a quick and easy weeknight dinner

These chickpeas served with pasta is my favorite way to have these chickpeas. It’s saucy, wholesome, and comforting.

With roasted sweet or Irish potatoes would be divine.

How to Store/Reheat this recipe

Store your chickpeas in an airtight container in the refrigerator for up to three days. Reheat In the microwave for two minutes. If you want to reheat it on the stovetop, you can  do so on low heat with about two tablespoons of water to loosen up the sauce.

More Delicious Chickpea Recipes:

Easy Sauteed Chickpeas

Chickpea Curry without coconut milk

Chickpea pasta salad  

If you try this recipe, rate it and let me know how you like it in the comments below