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Teriyaki Chickpea Stirfry

This quick & easy vegetarian stirfry is loaded with fresh veggies and delicious chickpeas!

Ingredients

  • 2 tsp (10 mL) sesame oil
  • 1 Tbsp (15 mL) water
  • 2 cups (500 mL) snap peas
  • 2 cups (500 mL) red bell pepper, sliced
  • 2 cups (500 mL) broccoli florets
  • 2 cups (500 mL) cooked chickpeas (see tips)
  • 1/3 cup (75 mL) low sodium soy sauce (see tips for gluten free)
  • 1/4 cup (60 mL) brown sugar
  • 1 Tbsp (15 mL) rice vinegar
  • 1 Tbsp (15 mL) honey
  • 1 tsp (5 mL) fresh ginger, minced
  • 1 tsp (5 mL) garlic, minced
  • 1/2 Tbsp (7 mL) corn starch
  • 2 Tbsp (30 mL) water
  • 2 cups (500 mL) cooked rice
  • Garnish

  • 2 green onions, sliced
  • 1 Tbsp (15 mL) sesame seeds

Directions

Heat sesame oil and 1 Tbsp (15 mL) water in a large skillet or wok over medium-high heat. Add snap peas, red pepper and broccoli. Cook for 3 minutes, until veggies are tender crisp. Transfer to a bowl and set aside.

In the same pan, add chickpeas and cook for 3-5 minutes, until chickpeas start browning. Add soy sauce, brown sugar, rice vinegar, honey, ginger and garlic. Stir until sauce is smooth and chickpeas are well coated.

In a small bowl, whisk together cornstarch and 2 Tbsp (30 mL) water to create a slurry. Add to the pan and cook, stirring often, until sauce thickens. Add veggies back to the pan and stir to coat.

Divide rice between four bowls and top with teriyaki chickpeas and veggies. Sprinkle with sesame seeds and green onion, if desired.

tips

A 19 oz (540 mL) can of chickpeas, drained & rinsed will yield 2 cups (500 mL) cooked. Or see here for info on cooking chickpeas from dry!

Feel free to substitute the veggies for whatever you have on hand!

To make this recipe gluten free, look for gluten free soy sauce or use tamari instead.

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