This Vegan Chickpea Stirfry Bowl Recipe is a delicious way to bring takeout to your own kitchen!
An easy and wholesome vegan stir fry recipe with homemade 3 ingredient stir fry sauce.
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 3 ingredient 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 this vegan chickpea stir fry bowl:
First, I roasted chickpeas for the protein.
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
While you can use store bought teriyaki sauce if you want, I HIGHLY recommend making my 3 ingredient homemade stir fry sauce as it really takes the flavor over the top (and is super easy to make too.)
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.
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?
- Stir Fry Sauce
- 30 Minute Chickpea Stir Fry
- Garlic Tofu Broccoli Skillet
- Honey Ginger Tofu Stir Fry
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Vegan Chickpea Stirfry Bowl Recipe:
vegan chickpea stirfry bowl recipe As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.Vegan Chickpea Stirfry Bowl
Ingredients
Instructions
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Nutrition Information:
Yield:
5 Serving Size:
1
Amount Per Serving:Calories: 235 Total Fat: 9g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 19mg Sodium: 161mg Carbohydrates: 28g Fiber: 8g Sugar: 5g Protein: 13g
Grace Thomas says
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 says
Can I use diced or strips of chicken to make it a non veg stir fry? Thank you.
Joy Shull says
Yes, enjoy!
Grace Thomas says
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 says
Yes, just cook the chicken separately first! Diced or strips should work as long as it’s cooked you’re good to go!
Iris says
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 says
Awesome, so glad you enjoyed the recipe Iris!
Jeanean says
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 says
So glad you enjoyed the recipe! 🙂
Lill says
Have just made this and it tastes fantastic. Added a few spices. Very easy and quick to make. Thank you for the recipe.
Cassandra Servis says
THIS IS SO GOOD! I made this for the first time last night and my husband is still raving. Not to mention that this appealed to my little ones too…I got zero complaints! It’s not spicy and there’s nothing out of the ordinary for them to be picky about but its absolutely delicious. Thanks for another family favorite recipe!
Joy Shull says
Awesome! So happy your family enjoyed the recipe!
kelly smith says
This is very delicious and tasty. I love it. yummy!
Joy Shull says
Thanks Kelly!
Robin says
I would love to try this yummy looking recipe however the link to your post about Teriyaki sauce is broken. Can you pls help? Thx 🙂
Joy Shull says
Hi Robin,
My apologies! I’ve updated the recipe description to include the sauce 🙂
Kelsey says
So good! Made it with fresh broccoli and just left it in a little bit longer. The toasted chick peas end up sort of giving it a protein/meat feel. I will definitely be making it again and probably add snow peas next time and I think I would play with what to add to the chick peas before toasting them-they didn’t retain much of the flavor at all, maybe Chinese seasoning as well would work.
Joy Shull says
So glad you enjoyed the recipe, snow peas sound like a great addition!
Camille says
How much teriyaki sauce do you use?
Joy Shull says
Hi Camille,
The recipe instructions state the amounts used. Once the dish is completed, I suggest adding more to taste if necessary 🙂
Kara says
Just came across your recipe on Pinterest and like the previous poster Camille, I don’t see a quantity for the sauce in the Ingredient List or Instructions. Can you please enlighten? Thank you!
Joy Shull says
Hi Kara,
My apologies for the confusion! The recipe links to a post with a homemade stir fry sauce in it, and that is the one I recommend making. If you simply use store bought sauce instead, you can add the sauce to taste, and will probably end up using around a cup, give or take a little. Hope that helps!
Amanda says
This was delicious!! Thanks for sharing!!
Joy Shull says
So glad you enjoyed it Amanda!
Tiffany says
I had this for supper last night and it tasted incredible!! The homade teriyaki sauce was delicious too. Thank you so much!!
Joy Shull says
So glad you enjoyed it Tiffany!
Allyson says
Did you thaw broccoli first?
Joy says
Hi Allyson,
You can thaw the broccoli if you want, but I usually just toss mine in and it defrosts pretty quickly in the hot skillet.
Alyssa says
This looks delicious. I wanted to let you know that I am linking to this if you don’t mind. You are welcome to share your recipes at my site. Alyssa