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This vegan chickpea stir fry recipe is gluten free, satisfying, healthy, and also so easy to make! In addition, it's quick, spicy, and customizable with veggies.
This Asian inspired chickpea stir fry recipe is so much better than take-out and you also know what's in it. You can also easily use different vegetables like broccoli, zucchini or green beans.
I'm not the biggest fan of tofu so I don't use it in my recipes often. This vegetarian chickpea stir fry is perfect as an alternative to tofu and is also very filling.
I love making Asian inspired weeknight dinners so I usually go for sweet and sour chickpeas, peanut noodles, vegan teriyaki noodles, lo mein, garlic sesame noodles or Pad Thai. But this recipe is another favorite with healthy veggies and a side of rice.
Before we jump into the recipe, let's talk about how you can customize it and learn some tips.
How to make Vegan Chickpea Stir Fry
This recipe comes together so fast because we will be using canned chickpeas. But make sure to rinse and drain them well before adding it to the pan.
You can customize and use whatever vegetables you want but I used green onions, red bell pepper, and snow peas. You can also use broccoli, cabbage, edamame, carrots, mushrooms, or bok choy if you prefer.
Ginger and Garlic
Fresh ginger gives so much aroma to this dish so I don't recommend using ginger powder. I used 2 cloves of garlic but you can use more if you like.
Toasted Sesame Oil & Avocado oil
Toasted sesame oil is the key ingredient so make sure you are not omitting it. I also use a little bit of avocado oil to cook down the veggies.
Tamari (Sub for Soy sauce) & Rice Vinegar
For the sauce, we will be using tamari but you can use soy sauce instead if not gluten free. I suggest you use reduced-sodium soy sauce so it's not too salty. I also like adding some rice vinegar for a tangy taste.
Maple Syrup & Peanut Butter
Adding a little bit of maple syrup gives this dish a sweetness but you can use another sweetener of choice. I also love adding creamy peanut butter because it makes the sauce taste so good.
Arrowroot (or Cornstarch)
To make the sauce thicker, we will be adding a little bit of arrowroot. But you can sub for cornstarch if you prefer.
Sriracha & red pepper flakes
Adding sriracha will make this dish spicy so keep that in mind. I also like adding crushed red pepper flakes but you can omit it if you don't want it that spicy.
How to make it
- We will start by making the chickpea stir fry sauce by whisking arrowroot and 2 tablespoons of water in a medium bowl. And then, we will add the rest of the sauce ingredients and whisk until combined.
- Next, in a large pan or skillet over medium heat, add the avocado oil and when the oil is hot, add the green onions, red bell pepper and cook for 1 to 2 minutes. And then add the chickpeas and snow peas, cook for another 2 minutes.
- Now add the sauce to the pan and then cook it until the sauce has thickened for about 5 minutes. Serve this vegetarian chickpea stir fry with a side of white rice or brown rice.
Tips & Variations
- Always adjust to taste, add more tamari or soy sauce if needed. If you like it very saucy, you can make more sauce as well.
- Feel free to change up the vegetables but keep the proportions the same.
- This recipe is spicy, if you do not like spicy food, feel free to use less sriracha and omit red pepper flakes.
- If you do not want the sauce thick, add more water.
How to store chickpea stir fry
Leftovers will keep in the refrigerator in a covered air-tight container for up to 2 to 3 days but it's best to eat this vegan chickpea stir fry right away.
This vegan chickpea stir fry is very easy and versatile. It is also:
- Gluten free
- Better than any take-out
- Spicy and made with veggies
- Also so delicious!
More Asian inspired plant based recipes to try
- BUTTERNUT SQUASH CURRY (VEGAN & HEALTHY)
- SPRING ROLLS WITH PEANUT SAUCE (VEGAN & FRESH)
- THAI RED CURRY RECIPE ( VEGAN & EASY )
- ORANGE CAULIFLOWER
- VEGAN SESAME CHICKEN (STICKY SESAME CAULIFLOWER)
- SWEET POTATO SUSHI ROLL
So, did you make this? I’d love for you to leave a comment and rate the recipe. You can also share your photo of the recipe on Pinterest and tag me on Instagram using @avocadocentric or #avocadocentric! xo, SelinPrint
This vegan chickpea stir fry recipe is gluten free, satisfying, healthy, and so easy to make! It's quick, spicy and customizable with veggies.
- 1 ½ tsp arrowroot powder + 2 tbsp water
- 1 tbsp creamy peanut butter
- 2 tbsp tamari (sub for low sodium soy sauce if not gluten free)
- 1 tbsp rice vinegar
- 1 tbsp maple syrup
- 1 tbsp Sriracha
- ½ tsp red pepper flakes (optional)
- 2 tsp toasted sesame oil
- 2 cloves garlic (minced)
- 1 tsp fresh ginger (minced)
- ⅓ cup water
- 1 tbsp avocado oil
- 4 spring onions (chopped)
- ½ red bell pepper (sliced)
- 1 can (15.5 ounces) chickpeas (rinsed and drained)
- 1 cup snow peas
- Make the sauce by whisking arrowroot and 2 tablespoons of water in a medium bowl. Add the rest of the sauce ingredients into the bowl and whisk until combined. Set aside.
- In a large pan or skillet over medium heat, add the avocado oil and when the oil is hot, add the green onions, red bell pepper and cook for 1 to 2 minutes. Add the chickpeas and snow peas, cook for another 2 minutes.
- Add the sauce to the pan and cook it until the sauce has thickened for about 5 minutes. Serve with a side of white rice or brown rice.
Always adjust to taste, add more tamari if needed.
Feel free to change up the vegetables.
This recipe is spicy, feel free to use less sriracha and omit red pepper flakes for less spicy option.
If you do not want the sauce thick, you can add more water.
- Serving Size: 2
- Calories: 751
- Sugar: 23.7g
- Sodium: 904.4mg
- Fat: 20.3g
- Trans Fat: 0g
- Carbohydrates: 111.1g
- Fiber: 35.4g
- Protein: 36.7g
- Cholesterol: 0mg
Keywords: vegan chickpea stir fry, vegetarian chickpea stir fry, vegan stir fry