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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.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4 servings
Calories: 210
Ingredients Method Notes

Ingredients
  

  • 1½ cups cooked chickpeas or 1 can, rinsed
  • 1 tablespoon sesame oil or olive oil if you’re feeling rebellious
  • 1 bell pepper sliced
  • 1 carrot julienned
  • 1 small red onion chopped
  • 2 garlic cloves minced
  • 1 tablespoon soy sauce
  • 1 tablespoon sriracha or chili sauce optional, if you’re spicy
  • 1 teaspoon maple syrup or jaggery syrup
  • 1 teaspoon rice vinegar or lemon juice
  • Salt to taste
  • 2 tablespoons spring onions chopped
  • Optional: 1 teaspoon sesame seeds for flair

Method
 

  1. Heat sesame oil in a pan over medium heat like you mean it.
  2. Toss in garlic and onion. Sauté for 2 minutes till everything smells irresistible.
  3. Add bell pepper and carrot. Stir-fry for 4 minutes, or until slightly soft but still sassy.
  4. Add chickpeas. Stir everything like your life depends on it.
  5. Pour in soy sauce, sriracha, syrup, and vinegar. Cook for 4 minutes.
  6. Taste and adjust salt. Sprinkle sesame seeds and spring onions on top.
  7. 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.