Healthy Chickpea and Vegetable Stir-Fry

This quick and healthy vegetarian stir-fry is not only delicious but also packed with nutrients from the colorful vegetables and protein-rich chickpeas. It’s a perfect meal for busy days when you need something nutritious on the table in no time. Enjoy!

  • 1 can (15 oz) chickpeas, drained and rinsed
  • 2 cups mixed vegetables (e.g., bell peppers, broccoli, carrots, snap peas), chopped
  • 1 small onion, thinly sliced
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • 2 tablespoons soy sauce (or tamari for a gluten-free option)
  • 1 tablespoon honey or maple syrup (for a vegan option)
  • 1 teaspoon ginger, grated
  • 1/2 teaspoon red pepper flakes (adjust to your spice preference)
  • Salt and pepper, to taste
  • Cooked brown rice or quinoa (optional, for serving)
  1. Heat the olive oil in a large skillet or wok over medium-high heat.
  2. Add the sliced onion and sauté for about 2-3 minutes until it starts to soften and become translucent.
  3. Add the minced garlic and grated ginger to the skillet. Sauté for an additional 30 seconds until fragrant.
  4. Add the chopped mixed vegetables to the skillet. Stir-fry them for 5-7 minutes until they start to become tender but still crisp.
  5. In a small bowl, mix together the soy sauce (or tamari), honey (or maple syrup), and red pepper flakes. Adjust the sweetness and spiciness to your liking.
  6. Pour the sauce mixture over the vegetables and stir to combine.
  7. Add the chickpeas to the skillet and stir-fry for another 2-3 minutes until everything is well coated and heated through.
  8. Season with salt and pepper to taste.
  9. Serve your Chickpea and Vegetable Stir-Fry over cooked brown rice or quinoa if desired.