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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!
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
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.