Vegan Chickpea Stir-Fry Recipe
Some days you want to eat clean, feel full, and still have enough sass to scroll Instagram without guilt.
This vegan chickpea stir-fry brings the drama to your taste buds without lighting up your arteries.
It’s bold, quick, colorful, and way more committed than your last situationship.
You throw everything in a hot pan and pretend you’re on a cooking show—minus the weird tension and fake smiles.
Protein-packed, veggie-loaded, and low effort. Basically, the dream partner.
Serve it solo, stuff it in a wrap, or top some rice.
Oh, and it’s budget-friendly. Because we need skincare too, girl.
Vegan Chickpea Stir-Fry Recipe
A spicy, garlicky, veggie-loaded stir-fry starring chickpeas that’s ready in a flash and doesn’t require chef-level emotional stability.
Ingredients
Method
- Heat sesame oil in a pan over medium heat like you mean it.
- Toss in garlic and onion. Sauté for 2 minutes till everything smells irresistible.
- Add bell pepper and carrot. Stir-fry for 4 minutes, or until slightly soft but still sassy.
- Add chickpeas. Stir everything like your life depends on it.
- Pour in soy sauce, sriracha, syrup, and vinegar. Cook for 4 minutes.
- Taste and adjust salt. Sprinkle sesame seeds and spring onions on top.
- Serve hot. Accept compliments with grace and a smirk.
Notes
📊 Nutritional Info (Per Serving)
- Calories: 210
- Total Fat: 6g
- Saturated Fat: 0.7g
- Carbohydrates: 29g
- Fiber: 6g
- Protein: 9g
💊 Vitamins & Minerals (Per Serving)
- Iron: 22%
- Folate: 30%
- Vitamin C: 25%
- Vitamin B6: 15%
- Magnesium: 17%
💡 Additional Tips
- Add mushrooms or baby corn if you’re feeling extra.
- Leftovers taste even better—like petty revenge, but with garlic.
- Don’t skip vinegar—it balances the heat and adds attitude.
- Use a splash of coconut milk if you want creamy chaos.
- Try over quinoa or noodles if you’re done with rice’s nonsense.
