Chickpea and Vegetable Stir-Fry
A protein-rich, colorful stir-fry featuring chickpeas and crisp vegetables in a savory ginger-garlic sauce. This asian-inspired whole30 (vegetarian, high-protein) ready in about 25 minutes pairs chickpeas, broccoli, bell peppers for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 240 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 can (15 oz), drained and rinsed chickpeas
- 1.5 cups, chopped broccoli
- 1 red, sliced bell peppers
- 1 cup, julienned carrots
- 1 tbsp, minced ginger
- 2 cloves, minced garlic
- 3 tbsp coconut aminos
- 1 tbsp sesame oil
- 3, sliced green onions
- 1/2 tsp black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat a large skillet over medium-high; add 1 tbsp sesame oil and swirl to coat.
- Step 2: Add broccoli, bell peppers, and carrots; stir-fry for 4-5 minutes until crisp-tender.
- Step 3: Add minced ginger and garlic; cook for 1 minute until fragrant.
- Step 4: Stir in drained chickpeas, coconut aminos, and black pepper; cook for 3-4 minutes until heated through and sauce thickens slightly.
- Step 5: Remove from heat, stir in green onions, and serve immediately.
Frequently asked questions
How long does Chickpea and Vegetable Stir-Fry take to make?
Total time is about 25 minutes (15 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Chickpea and Vegetable Stir-Fry?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chickpeas from drying out.
Can I substitute ingredients in Chickpea and Vegetable Stir-Fry?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Chickpea and Vegetable Stir-Fry for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Chickpea and Vegetable Stir-Fry vegetarian?
Yes — this recipe is tagged vegetarian, high-protein based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
This is now a weekly staple! My kids love it and it's so easy to make for dinner.
- ★★★★★
The best stir-fry I've made in a while. Even my picky eater finished his plate.
- ★★★★★
Absolutely delicious! The veggies were crisp and the sauce was spot on.
