Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add 1 small diced onion and sauté for 3-4 minutes until translucent.

Stir in 3 minced garlic cloves and continue cooking for another 1-2 minutes until aromatic.

In a separate bowl, whisk together 1/4 cup of soy sauce, 2 tablespoons of maple syrup, 1 tablespoon of rice vinegar, and 1 tablespoon of toasted sesame oil.

Pour the sauce mixture into the skillet with the sautéed onions and garlic. Cook for about 2 minutes.

Create a cornstarch slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of water. Add to the skillet and cook until thickened.

Gently fold in 2 cups of cooked chickpeas, ensuring they are well coated in the sauce. Cook for 2-3 minutes.

Let the chickpeas simmer for another 5-7 minutes, stirring occasionally, and adjust seasoning with salt and pepper.

Remove from heat, garnish with sesame seeds and sliced green onions, and serve over cooked rice or quinoa.