In a large skillet, heat olive oil over medium heat. Add diced onion and sauté for 3-4 minutes until soft.

Stir in minced garlic and cook for 1-2 minutes until fragrant.

In a bowl, whisk together soy sauce, maple syrup, rice vinegar, and sesame oil. Set aside.

Pour sauce mixture into the skillet with onions and garlic, stirring to combine over medium heat.

Create a slurry by mixing cornstarch with water, then add to the skillet, stirring constantly.

Stir in cooked chickpeas and toss to coat them in the sauce. Warm for about 1 minute.

Let the chickpeas simmer in the sauce for 5-7 minutes, stirring occasionally.

Garnish with sesame seeds and sliced green onions, then season with salt and pepper to taste.

Serve warm over cooked rice or quinoa, alongside steamed or roasted vegetables.