Chickpea and Vegetable Stir-Fry
⏱️ Prep Time: 10 minutes • 🍳 Cook Time: 20 minutes
This is one of my favorite “reset” meals. It’s fast, packed with veggies, and super satisfying thanks to the protein from the chickpeas. Plus, it’s perfect for clearing out the fridge—use whatever crisp vegetables you’ve got, toss it all in a flavorful sesame-ginger sauce, and call it dinner.
Quick, colorful chickpea veggie stir-fry with brown rice—simple, balanced, and weeknight-friendly.
I tend to make this stir-fry when I want something nourishing but don’t feel like spending a ton of time in the kitchen. The chickpeas are hearty and hold their own against crisp bell peppers, broccoli, and snap peas. And the sauce? It’s that perfect mix of salty, sweet, and zingy thanks to coconut aminos, maple syrup, and a hit of ginger.
It also makes amazing leftovers. The flavors soak in even more overnight, and it reheats beautifully for lunch. Sometimes I double the sauce just to drizzle extra over rice or roasted veggies throughout the week. The ingredients are super flexible, too—swap in green beans, mushrooms, or shredded cabbage depending on what’s in your fridge.
Serve it over brown rice, jasmine rice, or even quinoa—whatever you like. I’ve also wrapped the whole thing into a tortilla for a quick veggie wrap situation and it works like a charm.
Ingredients
🍽️ Servings: 2–3 • 🔥 Calories/Serving: ~350 (without rice)
2 cups cooked chickpeas, drained
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 cup broccoli florets
1 cup snap peas
2 cloves garlic, minced
1 tbsp fresh ginger, grated
2 tbsp coconut aminos
1 tbsp sesame oil
1 tbsp rice vinegar
1 tbsp maple syrup
1 tbsp sesame seeds
Salt and pepper to taste
Cooked brown rice, for serving
Steps
Step 1
In a small bowl, whisk together coconut aminos, sesame oil, rice vinegar, maple syrup, ginger, and a pinch of salt and pepper. Set aside.
Step 2
Heat a large skillet or wok over medium-high heat. Add a splash of oil if needed, then toss in the garlic and cook for 30 seconds, stirring frequently.
Step 3
Add bell peppers, broccoli, and snap peas. Stir-fry for 4–5 minutes, until crisp-tender.
Step 4
Add chickpeas to the pan and stir to combine. Pour in the sauce and toss everything to coat. Cook for another 2–3 minutes, until everything is heated through and slightly glazed.
Step 5
Remove from heat and sprinkle with sesame seeds.
Step 6
Serve hot over cooked brown rice and garnish with extra sesame seeds or chopped scallions if desired.
Make it your own!
🥦 Add more veggies
Toss in mushrooms, shredded carrots, or baby spinach in the last minute of cooking.🍋 Add brightness
Squeeze fresh lime or lemon juice over everything just before serving.🌶 Turn up the heat
Stir in a dash of sriracha or chili flakes to spice things up.🌱 Go soy-free
Coconut aminos already keep it soy-free, but double-check your chickpeas or rice for extra-sensitive diets.
