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.