Quick & Tasty Vegan Chickpea and Broccoli Stir-Fry Recipe

Vegan Chickpea and Broccoli Stir-Fry is one of those weeknight meals I turn to when I want something fast, wholesome, and packed with flavor without overthinking dinner. It’s the kind of real-food recipe that keeps me feeling good, simple ingredients, quick cooking, and no stress in the kitchen. I love having cozy plant-based dishes like this in rotation, right alongside my go-to Vegan Chickpea Curry and comforting Vegan Chickpea and Spinach Stew. Meals like these prove that eating well doesn’t have to be complicated, it can actually be joyful.

Why You’ll Love This Recipe

Okay, so here’s why I keep coming back to this stir-fry (and, not even ashamed about eating it three times in one week). First, it’s wildly versatile. You got chickpeas, you got broccoli, and then, well, you just move onto whatever is in your veggie drawer. Second, talk about fast. Like, twenty minutes, max, and you eat. Last but not least, it checks all the health boxes but actually fills you up. Dude, even my skeptical cousin, total “I need my chicken” kinda person, went back for seconds.

You can play with the flavors. Leftover broccoli? It’s in. Handful of spinach about to wilt? Throw it! And if you need more vegan meal inspo, check out these vegan mushroom and spinach quesadillas. They also hit the craveable mark. Basically, there’s nothing complicated here, and somehow, it’s a dinner you’ll be pumped to dig into.

Ingredient	Benefits	Cooking Tips
Chickpeas	High in protein and fiber, promoting fullness and aiding digestion.	Rinse and drain canned ones to reduce sodium.
Broccoli	Rich in vitamins C, K, and A; supports immune health.	Steam lightly to retain crunch and nutrients.
Garlic	Boosts immunity and has anti-inflammatory properties.	Add at the beginning for a fragrant base.
Soy Sauce	Adds umami flavor, enhancing taste without excess calories.	Use low-sodium varieties to control salt intake.
Sesame Oil	Rich in healthy fats and antioxidants; adds nutty flavor.	Drizzle at the end to keep flavor vibrant.

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Ingredient Notes

No need to get precious about the ingredients, but I’ll throw you my favorites.

Let’s begin: Canned or cooked chickpeas. Quick, cheap, filling. Broccoli, fresh or frozen. Just cut in bite-sized florets. Garlic is a must for me, but you do you. Soy sauce? Kinda essential, but you can swap it for tamari or coconut aminos if you want gluten-free. Sesame oil will give it that whiff of ‘restaurant’ (in a good way), but honestly, olive oil works in a pinch. Toss in a squeeze of lemon for zing and maybe some red pepper flakes if you like a little sass.

If you happen to keep things like bell pepper or snap peas? Yeah, add those. Or, just stick close to broccoli and chickpeas for a simple vibe. Sometimes simple slaps harder, you know?

Step-by-Step Instructions

Here’s how my rushed weeknight dinner comes together, messy counters and all.

1. Get a large pan (nonstick is easiest for less sticking, obviously) hot with a little oil. Not scalding, just hot enough for a sizzle.
2. Throw chopped garlic in first, let it perfume your kitchen for about thirty seconds. Yes, that’s a fancy phrase. Sorry.
3. In go the broccoli florets. Let them get vibrant and a smidge tender, but don’t overdo it, mushy broccoli is nobody’s friend.
4. Chickpeas join the party now. Toss in the drained can or pre-cooked ones. Swirl everything around so the flavors mix up.
5. Pour in a good dash of soy sauce. Stir again. Stop and admire the sizzle for a second.
6. Finish with sesame oil, lemon juice, and whatever spicy sprinkle you want on top.
7. Pile everything onto a plate and, this matters, eat while hot.

Suggested Adaptations

You don’t have to follow this like a rulebook. Make it yours. Swap in cauliflower for broccoli, heck, even Brussels sprouts. Switch chickpeas for white beans if it’s all you got. Sometimes I get a little wild and toss in leftover brown rice right before serving, which soaks up all the sauciness. Like it creamier? Stir in a spoonful of tahini at the very end. Oh, and don’t forget, things like vegan tofu stir fry with vegetables scratch the same itch, so peep that out if you want more options.

If you’re not a garlic fan, just skip it. Or, add ginger for a change-up. It’s food, not rocket science. Have fun with it.

Expert Recipe Tips

If you want this to be chef’s kiss level good, you gotta nail a couple of things. First, do not drown the broccoli. Like, seriously. Steam or sauté just enough to keep it crisp. Mushy veg is a vibe-killer. Second, drain and dry those chickpeas before tossing them in. Bit of water from the can and you might lose that lovely sizzle. If you crave texture, dry toast the chickpeas in the pan alone for three minutes, it’s worth the extra second.

Never crowd the pan, either. Cook in batches if you doubled the recipe. And while it’s hot, add your lemon juice or lime at the very end for a pop of flavor. You want your taste buds dancing, not sleeping.

Serving Ideas

• Try piling your stir-fry onto warm rice, quinoa, or noodles.
• Top with fresh herbs, chopped peanuts, or sesame seeds. Easy glow-up.
• Drizzle with extra hot sauce or sriracha if you’re chasing the heat.
• Slam it inside a tortilla, burrito style, for a lazy lunch the next day.

FAQ

Give It a Go Tonight

And that’s really all there is to it, a Vegan Chickpea and Broccoli Stir-Fry that’s quick, nourishing, and endlessly flexible. It’s the kind of dinner that makes you feel good about what’s on your plate while still being crave-worthy enough to cook on repeat. If you’re hungry for more inspiration, you’ll love browsing recipes like this Garlic Broccoli Stir Fry with Chickpeas from Elavegan or this easy Vegan Chickpea Broccoli Stir-Fry from Earthly Provisions. Keep building meals around real ingredients, keep it simple, and keep finding joy in the process. You’re always welcome in my kitchen.