This Vegan Chickpea Broccoli Stir Fry is full of garlic, ginger and scallion and is finished with an easy stir fry sauce for a simple and delicious vegetarian and gluten-free dinner recipe. It only takes 20 minutes to make and is delicious served over rice or noodles!
Canned chickpeas and other beans are one of the most versatile things I keep in my pantry! I use them to make hummus, or Chickpea Egg Salad, Chickpea Sweet Potato Burgers or even a Buffalo Chickpea Wrap. They are hearty, filling and super cheap!
And they are also delicious in a stir fry like this Vegan Chickpea Broccoli Stir Fry. This dish is a simple way to get dinner on the table fast! Its flavorful, delicious and only takes 20 minutes to make.
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Why You'll Love This Recipe
- This recipe is super simple to make, so its great for beginners!
- Its gluten-free, vegetarian and completely vegan so anyone can enjoy it.
- This vegan stir fry is full of vegetables and plant-based protein from garbanzo beans.
- You only need 20 minutes to make it!
- And most importantly, it's absolutely delicious.
Ingredient Notes
Broccoli Florets: I like to cut my florets pretty small, so they cook fast!
Canned Chickpeas: Canned chickpeas make this recipe super easy and fast. I love to keep all kinds of canned beans on hand to make quick dinners like my Creamy Tuscan Butterbeans!
Fresh Ginger: Fresh ginger adds a ton of flavor to this vegan stir fry! If you can't find it, use ¼ teaspoon of ginger powder, but add it to the stir fry sauce.
Chili Paste: I like this Sambal Oelek by Huy Fong.
Rice Vinegar: Be sure to use unseasoned rice vinegar!
Cornstarch: Cornstarch thickens the sauce, so it will cling to all the chickpeas and broccoli.
Step-by-Step Instructions
Step 1. First, make the easy stir-fry sauce. In a jar or cup, combine the chili paste, soy sauce, rice vinegar, agave nectar, cornstarch and water. Whisk to combine and set aside.
Step 2. Heat a large skillet that has a lid over medium heat. Once hot, add oil and broccoli florets. Cook for 3 minutes, stirring occasionally.
Step 3. Add 2 tablespoons of water, then immediately place the lid onto the skillet. Cook for 3 more minutes, stirring occasionally.
Step 4. Push the broccoli to the edges of the skillet, then add the remaining oil into the center. Add minced garlic, minced ginger and thinly sliced scallion into the middle of the pan, and cook, stirring occasionally, until fragrant, about 1-2 minutes.
Step 5. Add the drained and rinsed chickpeas, followed by the stir fry sauce.
Step 6. Cook, stirring occasionally until the mixture simmers and thickens. Serve over rice and top with thinly sliced scallion tops.
Recipe FAQs
To store, scoop the leftover stir fry into an airtight container and store in the refrigerator for up to 4 days.
No! I like to start with just oil in the pan with the broccoli, and then after a couple of minutes, add a bit of water and place a lid onto the pan to steam the broccoli without needing to add the extra step of steaming it first.
To stir-fry vegetables, you should use oil with a high smoke point like avocado oil or canola oil. Don't use olive oil because it has a low smoke point.
Chickpeas, extra firm tofu, or seitan strips are all great vegetarian/vegan sources of protein for a stir-fry.
Expert Recipe Tips
Be sure to use unseasoned rice vinegar for this recipe.
When making this Vegan Chickpea Broccoli Stir Fry, have all of the ingredients chopped and ready to go when you begin. It is a really fast recipe!
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📖 Recipe
Vegan Chickpea Broccoli Stir Fry
Equipment
- 1 12 Inch Skillet with Lid
- 1 Cutting Board
- 1 Chefs Knife
- Measuring Cups and Spoons
Ingredients
For the Stir Fry Sauce
- 1-2 tablespoon Sambal Oelek Chili Paste See Note
- 4 teaspoon Low Sodium Soy Sauce
- 1 tablespoon Rice Vinegar see note
- 1 tablespoon Agave Nectar
- 1 tablespoon Cornstarch
- ½ Cup Water
For the Stir Fry
- 2 tablespoon Neutral Oil, divided see note
- 10 oz Broccoli Florets about 5 Cups of florets
- 2 tablespoon Water
- 2 Medium Cloves of Garlic, minced
- 1 Inch Piece of Ginger, peeled and minced
- 1 Small Bunch of Scallions, thinly sliced white and light green parts only
- 1 15 ounce Can of Chickpeas, drained and rinsed
To Garnish
- Dark Green Tops of the Scallions, thinly sliced
Instructions
Mix the Stir Fry Sauce
- In a cup or jar, combine chili paste, soy sauce, rice vinegar, agave nectar, cornstarch and water. Whisk well to combine and set aside.1-2 tablespoon Sambal Oelek Chili Paste, 4 teaspoon Low Sodium Soy Sauce, 1 tablespoon Rice Vinegar, 1 tablespoon Agave Nectar, 1 tablespoon Cornstarch, ½ Cup Water
To Make the Stir Fry
- Heat a 12-inch skillet over medium heat. Once it's hot, add 1 tablespoon of oil and the broccoli florets. Cook, stirring occasionally for 3 minutes.2 tablespoon Neutral Oil, divided, 10 oz Broccoli Florets
- Add 2 tablespoons of water into the skillet and immediately place the lid on the skillet. Allow to cook, stirring occasionally for 3 minutes.2 tablespoon Water
- Remove the lid. Push the broccoli to the sides of the skillet. Into the middle of the skillet, add the remaining tablespoon of oil and the garlic, ginger and scallions. Cook, stirring occasionally until fragrant, 1-2 minutes.2 Medium Cloves of Garlic, minced, 1 Inch Piece of Ginger, peeled and minced, 1 Small Bunch of Scallions, thinly sliced
- Add the chickpeas to the skillet. Stir the sauce once more and add it to the pan. Cook until the sauce simmers and thickens, 1-2 minutes.1 15 ounce Can of Chickpeas, drained and rinsed
- Serve over rice and garnish with the scallion tops.Dark Green Tops of the Scallions, thinly sliced
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