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Easy vegan chickpea stir-fry served with rice and colorful vegetables.

Easy Vegan Chickpea Stir-Fry (20 Minutes)

This easy Vegan Chickpea Stir-Fry combines tender-crisp vegetables, protein-packed chickpeas and a savory homemade stir-fry sauce in one skillet. It’s ready in just 20 minutes and is perfect for busy weeknights, meal prep and customizable with whatever vegetables you have on hand.
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Prep Time 10 minutes
Cook Time 10 minutes
Servings: 4
Course: dinner, Main Course
Cuisine: Asian
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

For the Stir-Fry:
  • 2 15-ounce cans chickpeas, drained and rinsed
  • 1 tablespoon neutral cooking oil optional for oil-free version
  • 1 medium onion sliced
  • 1 red bell pepper sliced
  • 2 cups broccoli florets
  • 2 medium carrots thinly sliced
  • 3 garlic cloves should be minced
  • 1 tablespoon grated fresh ginger
  • 2 green onions have to be sliced
  • 1 tablespoon sesame seeds optional garnish
For the Sauce:
  • ¼ cup low-sodium soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon maple syrup
  • 1 teaspoon toasted sesame oil
  • 1 tablespoon cornstarch
  • ¼ cup water
Optional:
  • 1 teaspoon sriracha or chili garlic sauce

Equipment

  • 1 Large skillet or wok
  • 1 Mixing bowl
  • Measuring cups
  • Measuring spoons
  • 1 Whisk
  • 1 cutting board
  • 1 Chef's knife
  • 1 Wooden spoon or silicone spatula

Method
 

  1. Whisk together the soy sauce, rice vinegar, maple syrup, sesame oil, cornstarch, water and optional chili sauce until completely smooth. Then set aside.
  2. Heat the oil in a large skillet over medium-high heat. Add the onion and carrots. And cook until they begin to soften.
  3. Add the broccoli and bell pepper. Then cook until the vegetables are bright and tender-crisp.
  4. Stir in the garlic and ginger. And cook just until fragrant, about 30 seconds. Make sure to avoid browning the garlic.
  5. Add the chickpeas and cook until heated through or continue cooking for a few extra minutes if you'd like lightly crisped chickpeas.
  6. Whisk the sauce again and pour it into the skillet. Make sure to stir continuously until the sauce becomes glossy and lightly coats the vegetables and chickpeas.
  7. Remove from the heat. Then top with green onions and sesame seeds. Lastly, serve immediately over rice, noodles, quinoa, cauliflower rice or in lettuce cups.

Notes

Ingredient Notes:
  • Chickpeas: Pat dry before cooking if you want crisp edges.
  • Soy Sauce: Use tamari for a gluten-free version.
  • Cornstarch: Arrowroot starch works well as a substitute.
  • Vegetables: Feel free to substitute mushrooms, cabbage, zucchini, bok choy or snap peas.
Recipe Notes:
  1. For Crispier Chickpeas - Pat the chickpeas completely dry before cooking. And for even more texture, pan-crisp them for a few extra minutes before adding the sauce.
  2. Don't Overcook the Vegetables - The vegetables should stay bright and slightly firm. And they'll continue softening slightly from the residual heat.
  3. Sauce Too Thick? - Whisk in a tablespoon of water at a time until it reaches your preferred consistency.
  4. Sauce Too Thin? - Continue simmering briefly or stir in a small amount of cornstarch slurry until the sauce coats the vegetables.
  5. Meal Prep - Slightly undercook the vegetables if you're making this recipe ahead, so they stay tender-crisp after reheating.
Estimated Nutrition (Per Serving - planning estimates only):
  • Calories: ~340-380
  • Protein: ~13-15 g
  • Carbohydrates: ~42-48 g
  • Fiber: ~10-12 g
  • Fat: ~10-12 g
  • Saturated Fat: ~1-2 g
  • Sodium: Varies depending on the soy sauce used
  • Sugar: ~6-8 g