Description
A quick and flavorful vegan meal with crispy chickpeas and tender broccoli coated in a sweet and savory sesame sauce.
Ingredients
Scale
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 head broccoli, cut into florets
- 2 tablespoons sesame oil
- 2 tablespoons soy sauce
- 2 tablespoons maple syrup
- 1 tablespoon rice vinegar
- 1 teaspoon grated ginger
- 1 clove garlic, minced
- 1 tablespoon sesame seeds
- Cooked rice for serving
Instructions
- Preheat your oven to 400°F (200°C).
- In a bowl, toss chickpeas and broccoli florets with sesame oil.
- Spread them on a baking sheet in a single layer.
- Roast for 20 minutes, stirring halfway through, until chickpeas are crispy and broccoli is tender.
- In a small bowl, whisk together soy sauce, maple syrup, rice vinegar, ginger, and garlic.
- Pour the sauce over the roasted chickpeas and broccoli. Toss to coat.
- Return to the oven for 5 more minutes.
- Sprinkle with sesame seeds. Serve over cooked rice.
Notes
- You can substitute tamari for soy sauce to make it gluten-free.
- Adjust maple syrup to your sweetness preference.
- Leftovers keep in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 14g
- Sodium: 680mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 12g
- Protein: 16g
- Cholesterol: 0mg