Vegan Chickpea Stirfry Bowl – perfect for takeout nights at home.
Growing up, my family used to order Chinese after church every single Sunday.
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!
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!
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.
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.)
Try this next time you’re craving takeout, it’ll satisfy your cravings without the guilt and excess calories!
More posts you might like:
- How Do You Thicken Stir Fry Sauce?
- What are the Best Vegetables to Put in Stir Fry?
- 3 ingredient Homemade 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
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
- homemade stir fry sauce (or store bought teriyaki sauce)
Directions
- 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 ⅛ 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 homemade stir fry sauce according to instructions
- 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
Recipe Notes
MAKING THIS RECIPE? I want to see! Tag your pictures on instagram @buildyourbite and hashtag #buildyourbite.
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
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.
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!
Amanda says
This was delicious!! Thanks for sharing!!
Joy Shull says
So glad you enjoyed it Amanda!
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!
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!
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 🙂
kelly smith says
This is very delicious and tasty. I love it. yummy!
Joy Shull says
Thanks Kelly!
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!
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.
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! 🙂
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!