Dinner

Vegan Chickpea Stirfry Bowl Recipe

Bylilan Sage January 22, 2026January 22, 2026

Introduction

This Vegan Chickpea Stirfry Bowl is a vibrant, wholesome dish packed with crisp vegetables and flavorful roasted chickpeas. It’s perfect for a nourishing weeknight meal that feels both satisfying and light.

A white bowl filled with a base layer of fluffy light brown rice with a soft texture, topped with a thick layer of cooked chickpeas that are golden brown and round, small pieces of bright green broccoli with textured florets, whole baby corn with ridges and a pale yellow color, and thin round slices of golden-brown water chestnuts. The vegetables and chickpeas have a shiny glaze, showing a light sauce coating. The bowl rests on a white marbled texture surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 large onion (diced)
8 cloves garlic (minced)
2 tablespoons fresh ginger (finely chopped)
16 oz canned water chestnuts (drained)
8 oz cut baby corn (drained)
10 oz frozen broccoli
30 oz canned chickpeas (drained)
Olive oil
Brown rice (for serving)
1 batch homemade stir fry sauce

Instructions

Step 1: Preheat your oven to 450 degrees Fahrenheit.
Step 2: Begin cooking the brown rice according to your preferred method, such as using a rice cooker, while you prepare the stir fry.
Step 3: Drain the chickpeas and spread them out in a single layer on a baking sheet. Drizzle with about 1/8 cup of olive oil and toss well to coat evenly.
Step 4: Roast the chickpeas in the oven for 15 to 18 minutes, stirring once after 10 minutes, until they are crisp but not burnt.
Step 5: In a large bowl, combine the diced onion, minced garlic, chopped ginger, drained water chestnuts, and baby corn. Toss to mix.
Step 6: Heat a stainless steel skillet over medium-high heat and add enough olive oil to coat the bottom.
Step 7: When the oil is hot, add the vegetable mixture from the bowl and sauté for 8 to 10 minutes until the veggies are crispy, stirring often to prevent sticking.
Step 8: Prepare your homemade stir fry sauce.
Step 9: Once the vegetables start to crisp, add the stir fry sauce and frozen broccoli to the skillet. Cook over medium-high heat for 5 minutes, stirring occasionally, until the sauce thickens and the broccoli is tender.
Step 10: Add the roasted chickpeas to the skillet and stir to combine everything evenly.
Step 11: Serve the stir fry mixture over the cooked brown rice. Optionally, drizzle with tamari sauce for extra flavor.

Tips & Variations

For extra crunch, roast the chickpeas until just golden and crisp but watch carefully to avoid burning.
Feel free to swap broccoli with other frozen vegetables like snap peas or bell peppers for variety.
Use tamari sauce instead of regular soy sauce to keep the dish gluten-free.
If you prefer a spicier dish, add chili flakes or fresh sliced chili when sautéing the veggies.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or microwave until warm. To maintain chickpea crispness, you can keep them separate and add them just before serving.

How to Serve

This image shows a close-up of a bowl with two layers. The bottom layer is light brown cooked rice with a slightly rough texture. On top, there is a mix of cooked vegetables and chickpeas. The vegetables include bright green broccoli florets, small yellow baby corn ribs with texture, pale yellow water chestnuts sliced into thick rounds, and pieces of soft green celery. The chickpeas are round and golden-brown with a shiny surface, mixed evenly throughout the vegetables. The dish looks warm and saucy, and the bowl is white with small brown speckles inside. The background has a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried chickpeas instead of canned?

Yes, but be sure to soak and cook the dried chickpeas thoroughly before roasting. This will ensure they achieve the right texture and crispness.

Is this recipe freezer-friendly?

While the stir fry can be frozen, the texture of roasted chickpeas may soften upon thawing. For best results, freeze the rice and veggies separately and add freshly roasted chickpeas after reheating.