Creamy Asian Style Chickpeas and Broccoli

Eating is not merely a material pleasure. Eating well gives a spectacular joy to life and contributes immensely to goodwill and happy companionship. It is of great importance to the morale.  ~Elsa Schiaparelli

Asian sauces can enhance any dish and this one does not disapoint. By adding it to roasted broccoli and chickpeas, these flavors all blend together to make your taste buds pop! I used a brown rice, but you can use a basmati or any kind that you enjoy!



  • 1/3 cup almond butter
  • 1 tbsp coconut aminos
  • 2 tbsp fresh lime juice
  • 2 tsp tasted sesame oil
  • 3/4 tsp sriracha sauce
  • 1/2 tsp rice vinegar
  • 1/2 tsp maple syrup
  • 1 clove garlic minced
  • 2 tsp grated garlic
  • 2 tbsp water to begin, add more water as needed to achieve desired consistency
  • 1 lg head of broccoli, chopped into big pieces
  • 1 can cooked chickpeas drained
  • 1 cup rice, cooked
  • 1 tbsp olive, coconut, or avocado oil

(You can add any vegetables that you like.)


  1. Preheat oven to 350 degrees and line baking sheet with parchment paper
  2. Brush oil on parchment paper and spread broccoli and chickpeas, toss to coat with oil
  3. Bake 40-45 minutes until broccoli is slightly browned and chickpeas are a little crunchy
  4. Mix first 10 ingredients with whisk, if sauce is too thick keep adding tbsp of water until it reaches the consistency you like
  5. Take vegetables out of oven and let cool for 5 minutes and place in large bowl
  6. Pour sauce over vegetables and mix thoroughly, pour over rice
  7. Enjoy!                                                       

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Creamy Asian Style Chickpeas and Broccoli