This Vegan Chickpea Broccoli Stir Fry is a vibrant, protein-packed dinner that comes together in just 15 minutes.
Loaded with fiber-rich broccoli, plant-based protein from chickpeas, and flavorful aromatics like garlic, ginger, and scallions, it’s naturally low in saturated fat and carbs.
Quick, easy, and satisfying, it’s perfect for busy weeknights or meal prep.
Chickpea Broccoli Stir Fry
Equipment
- 1 × 12-inch skillet with lid
- 1 × cutting board
- 1 × Chef’s knife
- Measuring Cups and Spoons
Ingredients
For the Stir Fry Sauce:
- 1 –2 tbsp Sambal Oelek chili paste adjust to spice preference
- 4 tsp low-sodium soy sauce
- 1 tbsp rice vinegar unseasoned
- 1 tbsp agave nectar
- 1 tbsp cornstarch
- ½ cup water
For the Stir Fry:
- 2 tbsp neutral oil such as avocado, canola, or grapeseed, divided
- 10 oz broccoli florets about 5 cups
- 2 tbsp water
- 2 medium garlic cloves minced
- 1- inch piece of ginger peeled and minced
- 1 small bunch scallions white and light green parts, thinly sliced
- 1 15- oz can chickpeas drained and rinsed
For Garnish:
- Dark green scallion tops thinly sliced
Instructions
- Prepare the Stir Fry Sauce: Begin by making the sauce, which will coat the broccoli and chickpeas with flavor. In a medium-sized cup or small jar, combine 1–2 tablespoons of Sambal Oelek chili paste (depending on your preferred spice level), 4 teaspoons of low-sodium soy sauce, 1 tablespoon of rice vinegar, 1 tablespoon of agave nectar, 1 tablespoon of cornstarch, and ½ cup of water. Whisk vigorously until the cornstarch is fully dissolved and the mixture appears smooth. Set this aside; this sauce will thicken and create a glossy coating for your stir fry during cooking.
- Heat the Skillet: Place a 12-inch skillet over medium heat and allow it to warm up for a minute or two. The pan should be hot enough that a drop of water sizzles immediately upon contact. This ensures even cooking and helps the broccoli retain its vibrant color and slight crispness.
- Cook the Broccoli: Add 1 tablespoon of neutral oil (such as avocado, canola, or grapeseed oil) to the hot skillet. Swirl the pan to coat the surface evenly. Then add 10 ounces of broccoli florets (approximately 5 cups). Using a spatula or wooden spoon, stir the broccoli occasionally for about 3 minutes, allowing it to start softening while keeping a slight crunch.
- Steam the Broccoli: To achieve tender yet crisp broccoli, add 2 tablespoons of water to the skillet and immediately cover with a lid. Allow the broccoli to steam for about 3 minutes, stirring once or twice. This method prevents the broccoli from drying out while softening it evenly without making it mushy. Remove the lid and give the broccoli a gentle stir.
- Sauté Aromatics: Push the broccoli to the sides of the skillet to create space in the center. Add the remaining 1 tablespoon of oil into the empty space, then add 2 minced garlic cloves, 1-inch piece of minced ginger, and the white and light green parts of the scallions. Stir continuously for 1–2 minutes over medium heat until the garlic and ginger become fragrant and lightly golden, releasing their aromatic oils without burning.
- Add Chickpeas: Add 1 drained and rinsed 15-ounce can of chickpeas directly into the skillet. Mix gently to combine them with the broccoli and aromatics. Chickpeas add plant-based protein and texture to the dish, so stir carefully to keep them intact.
- Incorporate the Sauce: Give your prepared stir fry sauce a quick stir to recombine any settled cornstarch. Pour the sauce evenly over the broccoli and chickpeas. Stir immediately to coat all ingredients thoroughly. The sauce will begin to thicken as it heats; continue cooking for 1–2 minutes, stirring frequently until it reaches a glossy, slightly thick consistency that clings to the vegetables and chickpeas.
- Garnish and Serve: Remove the skillet from heat. Sprinkle the dark green tops of the scallions over the stir fry as a fresh garnish. This adds a bright, crisp flavor and a pop of color to the dish. Serve immediately over cooked rice or your favorite grain for a complete meal.
Notes
- Adjust the spice level carefully by using 1–2 tablespoons of Sambal Oelek chili paste, depending on your preference for heat.
- Use unseasoned rice vinegar for a clean, balanced flavor in the sauce.
- Neutral oils like avocado, canola, or grapeseed work best for high-heat cooking without imparting strong flavors.
- Drain and rinse canned chickpeas thoroughly to remove excess sodium and improve texture.
- Steaming the broccoli briefly under a lid ensures it stays tender-crisp and vibrant green, preventing overcooking.
Chef’s Secrets: Mastering Flavor And Texture
To elevate this stir fry, timing and technique are key.
Cook the broccoli until just tender to retain its crunch, then create a small well in the skillet to sauté garlic, ginger, and scallions separately.
This allows the aromatics to bloom without burning.
Whisking the sauce thoroughly before adding ensures smooth, even coating.
For extra depth, lightly toast the chickpeas in the pan before adding the sauce—this brings out a subtle nuttiness.
Finally, always finish with fresh scallion tops for a burst of color and brightness that balances the savory sauce.
Serving Suggestions: Creative Pairing Ideas
This vibrant stir fry is versatile and pairs beautifully with a variety of sides.
Serve it over steamed jasmine or brown rice for a filling, everyday meal, or alongside quinoa for added protein.
For a low-carb option, try it over cauliflower rice or spiralized zucchini noodles.
Sprinkle with sesame seeds or crushed peanuts for crunch, or add a wedge of lime for a citrusy brightness.
This dish also works well as a hearty filling for wraps or lettuce cups, making it perfect for meal prep lunches.
Storage Tips: Keeping It Fresh Longer
Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
To maintain the broccoli’s texture, avoid reheating over high heat; instead, rewarm gently in a skillet with a splash of water or in the microwave at medium power.
The sauce may thicken slightly upon storage—simply stir in a small amount of water when reheating to loosen it.
For longer storage, this stir fry can also be frozen for up to 2 months.
Thaw overnight in the refrigerator and reheat gently for best results.
Frequently Asked Questions
1. Can I make this stir fry oil-free?
Yes! You can steam the broccoli and sauté the aromatics using a small amount of water or vegetable broth instead of oil. The dish will still be flavorful, though slightly less rich.
2. Is this recipe suitable for meal prep?
Absolutely. This stir fry keeps well in the refrigerator for up to 4 days and reheats quickly, making it ideal for lunches or dinners throughout the week.
3. Can I use fresh chickpeas instead of canned?
Yes, fresh or cooked chickpeas work perfectly. Keep in mind that cooking fresh chickpeas from dry will require longer preparation time, so plan accordingly.
4. Can I substitute broccoli with other vegetables?
Definitely! Snap peas, green beans, or bell peppers are excellent alternatives or additions. Adjust cooking times slightly to ensure vegetables remain tender-crisp.
5. How can I make this stir fry spicier or milder?
Increase or decrease the amount of Sambal Oelek chili paste to control the heat. For extra depth without more spice, a pinch of smoked paprika or chili flakes can also be added.
