Heat the oil: Begin by heating 2 tablespoons of olive oil in a large skillet over medium heat. Allow the oil to warm for about 1–2 minutes until it shimmers.

Sauté the onion: Add one diced small onion and sauté for 3–4 minutes until translucent and slightly golden.

Add garlic: Stir in 2 minced garlic cloves and sauté for another 1–2 minutes until fragrant.

Prepare the sauce: In a separate bowl, whisk together ¼ cup soy sauce, 2 tablespoons maple syrup, 1 tablespoon rice vinegar, and 1 tablespoon toasted sesame oil.

Combine sauce and aromatics: Pour the sauce into the skillet with the onions and garlic, stirring well.

Thicken the sauce: Dissolve 1 tablespoon of cornstarch in 2 tablespoons of water, then add it to the skillet and stir until thickened.

Incorporate chickpeas: Gently fold in 2 cups of cooked chickpeas, ensuring they are coated with the sauce.

Simmer for flavor: Let the chickpeas simmer in the sauce for 5–7 minutes, stirring occasionally.

Final touches: Just before serving, sprinkle 2 tablespoons of sesame seeds and 2 chopped green onions over the chickpeas.

Serve and enjoy: Spoon the chickpeas over a bed of rice or quinoa, complemented by steamed or roasted vegetables.