Vegan Chickpea Stir-Fry
A quick and vibrant vegan stir-fry with chickpeas and vegetables, perfect for a nutritious lunch or dinner.
5 min
Prep
12 min
Cook
4
Serves
350
Calories
Macros · per serving
12g protein
58g carbs
7g fat
Ingredients
For 4 servings
- 2 cups chickpeas
- 2 cups broccoli florets
- 1 red bell pepper
- 1 carrot
- 3 tablespoons soy sauce
- 2 tablespoons olive oil
- 3 cloves garlic
- 2 green onion
- 1 tablespoon sesame seeds
- 4 cups cooked rice
- ground black pepper — to taste
Instructions
- 1
Drain and rinse the chickpeas thoroughly.
- 2
Cut the broccoli florets into bite-sized pieces. Slice the red bell pepper and carrot into thin strips.
- 3
Mince the garlic and slice the green onions.
- 4
In a large skillet, heat olive oil over medium-high heat. Add minced garlic and sauté for about 1 minute until fragrant.
- 5
Add broccoli, red bell pepper, and carrot to the skillet. Stir-fry for 3-4 minutes until just tender.
- 6
Stir in the chickpeas and soy sauce. Cook for another 2-3 minutes, stirring frequently.
- 7
Season with ground black pepper to taste.
- 8
Serve the stir-fry over cooked rice, garnished with sliced green onions and sesame seeds.
Cook it this week.
NeatEat plans Vegan Chickpea Stir-Fry — and the rest of your week — around your budget, groceries included.