Soy-Ginger Vegetable and Chickpea Stir-Fry

By AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

A quick, protein-rich stir-fry with chickpeas and seasonal vegetables in a savory soy-ginger sauce, adaptable for any family meal. This Asian-inspired Father’s Day recipe (vegetarian), ready in about 25 minutes, pairs chickpeas, mixed vegetables, low-sodium soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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 / 425g), drained and rinsed chickpeas
• 2 cups (broccoli florets, bell peppers, carrots, sliced thin, 300g) mixed vegetables
• 2 tbsp low-sodium soy sauce
• 1 tbsp rice vinegar
• 1 tbsp, minced fresh ginger
• 2 cloves, minced garlic
• 1 tbsp cornstarch
• 2 tbsp water
• 1 tbsp sesame oil
• 1 tbsp neutral oil
• 2 cups cooked brown rice

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Instructions

1. Step 1: In a small bowl, whisk together soy sauce, rice vinegar, minced ginger, minced garlic, cornstarch, and water until smooth.
2. Step 2: Heat neutral oil in a large skillet over medium-high heat. Add mixed vegetables and stir-fry for 5 minutes until crisp-tender, stirring occasionally.
3. Step 3: Add drained chickpeas and stir to coat with vegetables. Pour the sauce mixture over the vegetables and chickpeas, then stir constantly for 2 minutes until the sauce thickens and coats all ingredients.
4. Step 4: Remove from heat and stir in 1 tbsp sesame oil. Serve immediately over 2 cups cooked brown rice.