Easy Chickpea Stir Fry – Easy Cheesy Vegetarian

This easy chickpea stir fry is basically the ideal dinner:

• Seriously simple (it’s kind of called that).
• Full of protein, veggies and lots of flavor
• On the table in 20 minutes

What more could you do?!

I love making stir fries, because it’s a quick and easy dinner, and it’s a great way to get lots of veggies in during the day, without it feeling remotely like a chore. Stir fried vegetables are irresistible!

When you add some chickpeas, a simple stir fry becomes more filling, with more protein (over 20 grams per serving!), and more flavor. I added noodles to my chickpea stir fry, but rice would be great too, if you prefer!

❤️ Why you’ll love this recipe

• This is a quick weeknight meal that can be on the table in just 20 minutes!
• The stir-fry is endlessly customizable, as you can use whatever combination of vegetables you like (see below for some ideas). And if you need a fridge-clearing recipe, this is a great option, because you can use vegetables you already have on hand.
• A chickpea stir fry is a great healthy dinner idea, because it’s packed with fresh, healthy ingredients — and chickpeas are a brilliant source of plant-based protein.
• This is a great budget-friendly recipe, as a tin of chickpeas isn’t expensive and you can use whatever vegetables you can find cheaply.

🥗 Ingredients

Here’s what you’ll need to make this recipe. You will also need some cooking oil from your cupboard. See the printable recipe card below for detailed ingredient amounts.

• chickpeas. Tinned chickpeas are very convenient, but if you have the time and energy you can soak and cook your own dry chickpeas instead!
• mixed vegetables. I used baby corn, mange tout, tenderstem broccoli, mushrooms and yellow peppers. It doesn’t really matter what vegetables you use, just something that roasts well. You can even use store bought stir fry mix – no shame here.
• Fresh noodles – Can be added directly to the wok without any pre-cooking. I used egg noodles, but you can use vegan noodles (like rice noodles) if you want.
• garlic
• pepper. I used a fairly mild pepper – you can always add more, but if you add anything too strong you can ruin the dish! Remove the seeds if not too spicy.
• honey (or agave, for a vegetarian stir-fry)
• I am Willow (I used dark soy sauce)
• cilantro, to garnish. I also like to sprinkle some sesame seeds on top!

🔄 Material Swap

Feel free to make this recipe your own – it’s really easy to customize.

Here are a few ways you can adapt this recipe:

• Use a mix of vegetables of your choice. Beans, cabbage, shredded Brussels sprouts, red peppers, courgettes (zucchini), and red or white onions would all work really nicely, in addition to the veggies I mentioned above.
• I made a simple stir fry sauce using honey and soy sauce, but you can use whatever sauce you like best, such as sweet chili sauce, black bean sauce, etc.
• To add a different texture, swap chickpeas for crispy tofu or teriyaki tofu.
• Use rice instead of noodles. A bag of microwaveable rice would be ideal for this quick recipe, as it can be added directly to the wok without pre-boiling.

🔪 Tools

Ideal for making a wok stir fry, if you have one.

Its wide top and deep sides give you plenty of room to stir and stir vegetables without splashing or spilling.

There are all kinds of woks on the market, but I like to use a large (30cm / 12 inch) wok with a non-stick coating, like the one on Amazon US/Amazon UK, both of which have really impressive reviews.

📋 Instructions

Here’s how to make this recipe – see below for printable recipe with detailed ingredients and instructions.

Step 1: Start frying chickpeas with chillies and garlic.

Step 2: Add the vegetables of your choice and cook for a few minutes until they are just tender.

Step 3: Add the sauce ingredients and let them bubble for a minute or two.

Step 4: Finally add the noodles, and mix well.

Step 5: Serve hot with some garnishes.

💭 Recipe FAQs

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