Vegan Chickpea and Vegetable Stir-Fry

Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.

American · 40 min · Beans · vegetarian, vegan, dairy-free

＋ Save this recipe

Shop ingredients

Print

Ingredients

• 1 can (15 oz) Canned chickpeas
• 1 medium Bell peppers (mixed colors)
• 1 cup Broccoli florets
• 1 medium Carrots
• 1 1/2 tbsp Soy sauce (reduced sodium)
• 2 cloves Garlic cloves
• 1 inch piece Fresh ginger
• 1/2 tbsp Sesame oil
• 1/2 tbsp Vegetable oil
• 1 stalks Green onions
• 1/2 tbsp Sesame seeds

Method (tap to check — screen stays awake)

1. Drain and rinse the chickpeas; set aside.
2. Chop the bell peppers, broccoli into bite-sized pieces, and carrots into thin strips. Mince garlic and ginger. Slice green onions.
3. Heat vegetable oil in a large skillet or wok over medium-high heat. Add garlic and ginger; cook for 30 seconds until fragrant.
4. Add bell peppers, broccoli, and carrots; stir-fry for about 5-7 minutes until vegetables are tender-crisp.
5. Add chickpeas, soy sauce, and sesame oil; cook for another 5 minutes, stirring occasionally to combine flavors.
6. Remove from heat and sprinkle with sliced green onions and sesame seeds.
7. Serve hot over steamed rice or noodles if desired.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

← Browse the cookbook