Begin by draining and rinsing one can of chickpeas under cold water, ensuring they’re free of any canned liquid. Set the cleaned chickpeas aside in a bowl.

In a large skillet, heat 1 tablespoon of avocado oil over medium heat. Once the oil is shimmering, add 2 minced garlic cloves and sauté them for about 1–2 minutes until golden brown and fragrant.

In a small bowl, whisk together 1 tablespoon of arrowroot powder with 2 tablespoons of vegetable broth until smooth.

Pour in 1 tablespoon of toasted sesame oil, followed by 2 tablespoons of tamari, 2 tablespoons of maple syrup, 1 tablespoon of rice vinegar, and 1 tablespoon of freshly grated ginger into the skillet. Whisk everything together over medium heat for about 1 minute.

Lower the heat to medium-low and add the arrowroot mixture to the pan, stirring continuously. Cook for 2–3 minutes until the sauce starts bubbling and thickening slightly.

Carefully stir in the prepared chickpeas, ensuring they are evenly coated with the sauce. Allow them to simmer for about 5 minutes, stirring occasionally.

Remove the skillet from heat and let the Vegan Sticky Sesame Chickpeas rest for about 5 minutes.

To serve, spoon the chickpeas over a bed of rice, quinoa, or steamed vegetables. Garnish with toasted sesame seeds or chopped green onions if desired.