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Quick Chickpea Stir Fry

Emily Caruso
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 8 servings


  • 4 bell peppers sliced (I used yellow and orange)
  • 2 cups snow peas
  • 1/2 large yellow onion sliced
  • 2 cloves garlic minced
  • 2 15-ounce cans chickpeas, rinsed and drained
  • 3/4 cup vegetable broth
  • 1/4 cup soy sauce or tamari
  • 2 tablespoons rice vinegar
  • 2 teaspoons sesame oil
  • 1 tablespoon cornstarch
  • 3 tablespoons avocado oil or other neutral flavored oil
  • Kosher salt and black pepper to taste
  • Rice or noodles for serving


  • Cut and prep peppers, snow peas, onions, garlic, and chickpeas and have them on hand before cooking.
  • In a bowl or large liquid measuring cup, whisk together broth, soy sauce, vinegar, sesame oil, and cornstarch until smooth. Set aside.
  • Heat avocado oil in a large non-stick skillet or wok over high heat. Add peppers, snow peas, and onions and cook, stirring constantly, until onions start to soften; about 3-5 minutes. Add in garlic and chickpeas and cook an additional 3-5 minutes, until vegetables become tender but retain their crunch. Pour in sauce, stir, and bring to simmer.
  • Allow mixture to simmer for about 3 minutes or until sauce is slightly thickened. Serve stir fry with rice or noodles.  
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