Sticky Mongolian Chickpeas

If you love bold, sticky, sweet-and-savory flavors, you’re going to fall in love with Sticky Mongolian Chickpeas. This plant-based version of the classic Mongolian beef takes all the flavor you crave from takeout — soy sauce, garlic, ginger, and a glossy sauce — and gives it a vegan twist with tender, protein-packed chickpeas.

Why You’ll Love These Mongolian Chickpeas

Sweet, savory, and slightly spicy — the perfect balance

Ready in under 25 minutes

Packed with plant-based protein and fiber

Uses pantry staples

Meal-prep friendly and reheats beautifully

Totally vegan and gluten-free (with tamari or GF soy sauce)

Ingredients You’ll Need

For the Sauce:

1/3 cup low-sodium soy sauce (or tamari for GF)

1/4 cup maple syrup or brown sugar

2 tbsp rice vinegar

1 tbsp cornstarch + 2 tbsp water (slurry)

2 cloves garlic, minced

1 tsp fresh grated ginger (or 1/2 tsp powdered)

1/2 tsp red pepper flakes (optional, for heat)

1/3 cup water

For the Chickpeas:

1 (15 oz) can chickpeas, drained and rinsed

1 tbsp sesame oil (or any neutral oil)

Green onions and sesame seeds (for topping)

How to Make Sticky Mongolian Chickpeas

Step 1: Make the Sauce

In a small bowl or measuring cup, whisk together the soy sauce, maple syrup, rice vinegar, water, garlic, ginger, and red pepper flakes. Set aside your cornstarch slurry (cornstarch + water in a separate small bowl) — you’ll add this later to thicken the sauce.

Step 2: Cook the Chickpeas

Heat the sesame oil in a skillet over medium heat. Add the chickpeas and sauté for 4–5 minutes until lightly golden and slightly crisp on the edges. Stir occasionally to prevent sticking.

Step 3: Add the Sauce

Pour in your Mongolian sauce mixture and bring it to a simmer. Let it bubble for 2–3 minutes so the flavors meld.

Step 4: Thicken It Up

Now stir in your cornstarch slurry and keep cooking, stirring continuously, until the sauce thickens and becomes sticky (about 1–2 more minutes).

Step 5: Garnish and Serve

Turn off the heat and garnish with chopped green onions and sesame seeds. Serve warm over steamed rice, quinoa, noodles, or a veggie stir-fry.

Make It Your Own

Extra Veggies: Add sautéed bell peppers, snow peas, or broccoli for a veggie-packed meal.

Low-Carb Option: Serve over cauliflower rice or zucchini noodles.

Spicy Kick: Add a splash of sriracha or extra red pepper flakes.

Crunch Factor: Top with roasted peanuts or crispy onions for texture.

Storage & Reheating

Fridge: Store in an airtight container for up to 4 days.

Reheat: Warm on the stove or in the microwave with a splash of water to loosen the sauce.


Meal prep tip: These chickpeas are perfect for lunch bowls. Just add cooked grains and steamed veggies, then portion them into containers for the week.

Why Chickpeas?

Chickpeas are incredibly versatile and soak up flavor beautifully. In this dish, they act as the perfect base to carry the sticky, umami-rich Mongolian sauce — plus, they’re:

A great source of plant-based protein and fiber

Budget-friendly and shelf-stable

Naturally gluten-free and low in fat


This dish is a great alternative to meat-based takeout and makes plant-based eating easy, affordable, and seriously crave-worthy.

Final Thoughts

If you’re looking for a quick, flavorful vegan dinner that doesn’t skimp on comfort or flavor, Sticky Mongolian Chickpeas need to be on your rotation. They’re perfect for busy weeknights, meal prep, or anytime you’re craving something sweet, savory, and totally satisfying.

Pair it with a bowl of rice, sprinkle on those sesame seeds, and enjoy the easiest homemade “takeout” that just happens to be completely plant-based.

Sticky Mongolian Chickpeas

This sticky Mongolian chickpeas recipe brings bold, savory-sweet flavor to your dinner table with minimal effort. It’s a vegan spin on the classic Mongolian dish — made with protein-packed chickpeas in a thick, garlicky, soy-based sauce. Perfect over rice or noodles for a fast, satisfying meal!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 3

Course: Main Course

Cuisine: Asian-Inspired, Vegan

Calories: 350

Ingredients Method Notes

Ingredients

  

• For the Sauce:
• 1/3 cup low-sodium soy sauce
• 1/4 cup water
• 2 tbsp brown sugar
• 2 tbsp maple syrup or agave
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1 tbsp cornstarch mixed with 2 tbsp water slurry
• 2 –3 garlic cloves minced
• 1 tsp grated fresh ginger
• 1/4 tsp red pepper flakes optional
• For the Chickpeas:
• 1 tbsp oil olive or sesame
• 1 can 15 oz chickpeas, drained and rinsed
• 2 green onions chopped (for garnish)
• Sesame seeds optional, for garnish

Method

 

1. Make the sauce:
2. In a bowl, whisk together soy sauce, water, brown sugar, maple syrup, vinegar, and sesame oil. Set aside.
3. Cook aromatics:
4. In a pan over medium heat, add a little oil. Sauté garlic and ginger for 1 minute until fragrant.
5. Add sauce & thicken:
6. Pour in the sauce and bring to a simmer. Add the cornstarch slurry and stir constantly until the sauce thickens (2–3 minutes).
7. Add chickpeas:
8. Stir in chickpeas and cook for another 4–5 minutes until they’re coated and heated through.
9. Serve:
10. Serve hot over steamed rice or noodles. Garnish with chopped green onions and sesame seeds.

Notes

You can use air-fried or roasted chickpeas for a crispier texture.

Add broccoli, snow peas, or bell peppers for extra veggies.

Adjust sweetness or heat to taste by modifying sugar and chili flakes.