Vegan Chickpea and Vegetable Stir-Fry

Vegan Chickpea and Vegetable Stir-Fry

This protein-packed vegan stir-fry is not only delicious but also packed with nutrients from the chickpeas, tofu, and a variety of colourful vegetables. Enjoy this flavourful and satisfying meal as part of your balanced plant-based diet.



  • 1 cup cooked chickpeas
  • 1 cup firm tofu, cubed
  • 1 bell pepper, sliced
  • 1 medium carrot, sliced
  • 1 cup broccoli florets
  • 1 cup snow peas
  • 1 small onion, sliced
  • 2 cloves garlic, minced
  • 2 tablespoons tamari or soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon maple syrup
  • 1/4 cup vegetable broth or water
  • 1 tablespoon sesame seeds (for garnish)
  • Salt and pepper to taste
  • Cooked rice or quinoa (optional, for serving)


  1. In a small bowl, whisk together tamari or soy sauce, sesame oil, maple syrup and set aside.
  2. Heat a large pan or wok over medium-high heat. Add a small amount of oil and sauté the onion and garlic until fragrant and translucent.
  3. Add the bell pepper, carrot, broccoli, and snow peas to the pan. Stir-fry for about 5-7 minutes or until the vegetables are tender-crisp.
  4. Push the vegetables to one side of the pan and add the cubed tofu to the other side. Cook the tofu for a few minutes until it starts to brown.
  5. Add the cooked chickpeas to the pan with the vegetables and tofu. Stir everything together.
  6. Pour the sauce mixture over the stir-fry and stir well to coat all the ingredients. Cook for an additional 2-3 minutes until the sauce thickens slightly.
  7. If the sauce is too thick, add vegetable broth or water, a tablespoon at a time, until desired consistency is reached.
  8. Season with salt and pepper to taste.
  9. Remove from heat and garnish with sesame seeds.
  10. Serve the vegan chickpea and vegetable stir-fry over cooked rice or quinoa, if desired.






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