Heat 1 tablespoon of olive oil in a large skillet over medium heat. Once hot, add the finely diced onion and sauté for 3-4 minutes until it becomes translucent and fragrant.

Stir in the minced garlic and continue sautéing for another 1-2 minutes until the garlic becomes aromatic and just starts to turn golden.

In a small bowl, whisk together ¼ cup of soy sauce, ¼ cup of maple syrup, 1 tablespoon of rice vinegar, and 1 tablespoon of toasted sesame oil. Mix until smooth.

Pour the sauce mixture into the skillet with the sautéed onion and garlic. Stir everything together, letting it simmer for 1-2 minutes.

In a separate small bowl, mix 1 tablespoon of cornstarch with 2 tablespoons of water until smooth. Slowly pour this into the skillet, stirring constantly until the sauce thickens.

Add 2 cups of cooked chickpeas to the skillet, tossing them gently in the thickened sauce. Cook for 5-7 minutes until heated through.

Sprinkle in 1 tablespoon of sesame seeds and 2 sliced green onions. Stir to combine. Adjust seasoning with salt and pepper.

Serve the Vegan Sticky Sesame Chickpeas over a bed of cooked rice or quinoa with your choice of vegetables.