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!

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Yield: 5 servings

Vegan Chickpea Stirfry Bowl

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Vegan chickpea stirfry bowl recipe. A delicious gluten free dairy free stir fry dinner recipe.

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

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

1. Preheat oven to 450 degrees
2. Start cooking rice while you prepare the stir fry (I used a rice cooker for convenience)
3. Drain chickpeas and spread on a baking sheet in one layer. Add 1/8 cup of olive oil and toss well to coat
4. Roast chickpeas for 15-18 minutes, stirring at 10 minutes, until crisp but not burnt
5. Add the onion, garlic, ginger, water chestnuts, and baby corn to a bowl and toss to combine
6. Turn a burner on medium high heat and coat a stainless steel skillet with olive oil to cover the bottom
7. Once hot, add in the veggies from the bowl and sautee for 8-10 minutes, until crispy. Stir often to avoid sticking
8. Make the stir fry sauce
9. 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
10. Once chickpeas are done, add them to the skillet mixture and stir.
11. Serve over brown rice, with tamari sauce for serving if desired

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  BLACK+DECKER RC506 6-Cup Cooked/3-Cup Uncooked Rice Cooker
• 
  Native Forest Organic Cut Baby Corn
• 
  La Choy, Fancy Sliced Water Chestnuts

Nutrition Information:

Yield:

5

Serving Size:

1
Amount Per Serving: Calories: 235Total Fat: 9gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 19mgSodium: 161mgCarbohydrates: 28gFiber: 8gSugar: 5gProtein: 13g

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