This Vegan Chickpea Stirfry Bowl Recipe is a delicious way to bring takeout to your own kitchen! Vegan, gluten free, and totally delicious.
Today we’re cooking this vegan chickpea stir fry recipe.
It is full of good for you ingredients, meatless protein, and topped off with a delicious homemade stir fry sauce that will change your life!
Growing up, my family used to order Chinese after church every single Sunday.
It was a tradition that still continues to this day.
We always ordered the same thing every week. I loved Chinese food!
Once I started to eat healthy, I realized that what I’d been eating all those years was not very good for me.
While I still enjoy my occasional out-to-eat fix, this vegan chickpea stirfry bowl is one healthy way for me to satisfy my cravings!
Making stir fry at home is not only more healthy, but actually tastes incredible!
Once I cracked the code on how to make delicious takeout style recipes in my own kitchen, it was life changing.
For this recipe, I used some of my favorite veggies to order when I get takeout.
I love using water chestnuts in stir fry recipes.
They are so crunchy and really make me feel like I’m getting that out-to-eat experience.
The water chestnuts have always been one of my favorite parts of takeout chinese food!
I also added in baby corn just like my favorite Chinese restaurant does.
I love the texture that it adds!
You can find cans of baby corn and water chestnuts at your local grocery store in the oriental section.
Be sure to grab the pre sliced water chestnuts to cut down on prep time!
All you have to do is drain and throw it in the skillet.
How to make vegan chickpea stir fry bowl
First, roast the chickpeas.
Roasting chickpeas gives them a nice texture and a little bit of a crunch (see those yummy crispy edges?)
I also chose brown rice for serving. I honestly forget sometimes how much I love brown rice.
Not only is it healthy, but it’s seriously delicious! I don’t even miss the white rice at all.
The key to the flavor of this recipe is in the fresh garlic, ginger, and onion.
Stir fry sauce
It took me a lot of trial and error to come up with my stir fry sauce recipe, but it was absolutely worth it! I never make a stir fry recipe without it now.
I use it in stir fry vegetables, broccoli with garlic sauce, 30 minute chickpea stir fry, and my broccoli tofu stir fry, and more.
To say I am obsessed would be an understatement! You’ve gotta try it!
Stir fry sauce + garlic + ginger + stir fry veggies and protein of choice and magic happens. So delicious!
Try this recipe next time you’re craving takeout, it’ll satisfy your cravings without the guilt and excess calories!
More stir fry recipes and posts
Stir fry is one of my favorite recipes to make!
Here are all of my stir fry recipes, posts, and tips and tricks for making delicious takeout style recipes in your own kitchen!
- Stir Fry Vegetables
- Broccoli with Garlic Sauce
- How Do You Thicken Stir Fry Sauce?
- What are the Best Vegetables to Put in Stir Fry?
- 30 Minute Chickpea Stir Fry
- Garlic Tofu Broccoli Skillet
- Honey Ginger Tofu Stir Fry
Are you making this recipe? I want to see! Don’t forget to tag your recipe photos on instagram @buildyourbite and hashtag #buildyourbite!
Vegan Chickpea Stirfry Bowl
Vegan chickpea stirfry bowl recipe. A delicious gluten free dairy free stir fry dinner recipe.
Ingredients
- 1 large onion, diced
- 8 cloves of garlic, minced
- 2 tablespoons fresh finely chopped ginger
- 2 (8 oz) cans of water chestnuts, drained
- 1 (8 oz) can of cut baby corn, drained
- 10 oz bag of frozen broccoli
- 2 (15 oz) cans of chickpeas, drained
- olive oil
- brown rice, for serving
- 1 batch homemade stir fry sauce
Instructions
- Preheat oven to 450 degrees
- Start cooking rice while you prepare the stir fry (I used a rice cooker for convenience)
- Drain chickpeas and spread on a baking sheet in one layer. Add 1/8 cup of olive oil and toss well to coat
- Roast chickpeas for 15-18 minutes, stirring at 10 minutes, until crisp but not burnt
- Add the onion, garlic, ginger, water chestnuts, and baby corn to a bowl and toss to combine
- Turn a burner on medium high heat and coat a stainless steel skillet with olive oil to cover the bottom
- Once hot, add in the veggies from the bowl and sautee for 8-10 minutes, until crispy. Stir often to avoid sticking
- Make the stir fry sauce
- Once veggies start to crisp, add in the homemade stir fry sauce and the frozen broccoli and cook on medium high heat for 5 minutes, or until sauce thickens and broccoli is cooked
- Once chickpeas are done, add them to the skillet mixture and stir.
- Serve over brown rice, with tamari sauce for serving if desired
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Nutrition Information:
Yield:
5Serving Size:
1Amount Per Serving: Calories: 235Total Fat: 9gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 19mgSodium: 161mgCarbohydrates: 28gFiber: 8gSugar: 5gProtein: 13g
Grace Thomas
Saturday 15th of September 2018
Made this for stirfry Sunday lunch at church. Didn't toast the chick peas and added chicken cooked with spices. Everyone liked the dish. The home made sauce was awesome. Thank you..
Grace Thomas
Saturday 15th of September 2018
Can I use diced or strips of chicken to make it a non veg stir fry? Thank you.
Joy Shull
Saturday 15th of September 2018
Yes, enjoy!
Grace Thomas
Friday 14th of September 2018
Can I add chiken to the recipe? If yes, how would I use it? Diced or strips? And should I cook before adding? Thank you.
Joy Shull
Saturday 15th of September 2018
Yes, just cook the chicken separately first! Diced or strips should work as long as it's cooked you're good to go!
Iris
Sunday 6th of May 2018
I love Chinese food! Had this for dinner tonight. Very, very tasty! Contains all ingredients I love and keep on hand. Ready in little time and I appreciate that. I did made two recipes of the sauce. Thanks for a great recipe.
Joy Shull
Monday 7th of May 2018
Awesome, so glad you enjoyed the recipe Iris!
Jeanean
Monday 30th of April 2018
I've tried SO MANY stir fry recipes. This is the exactly what I was looking for in taste and ease! And FINALLY a stir fry recipe that doesn't rely on sugar! This is going into regular rotation. I swapped the chickpeas with edamame and skipped the toasting. Exactly what I wanted. Thank you!
Joy Shull
Monday 30th of April 2018
So glad you enjoyed the recipe! :)