Name: Garlic Broccoli Stir Fry With Chickpeas | Flavorful Recipe
Prep time: 5 min
Cook time: 12 min
Total time: 17 min
Cuisine: Asian-Inspired / Vegan
Ingredients: 3 cups broccoli florets; 1 can (15 oz) chickpeas, drained and rinsed; 2 tablespoons sesame oil or olive oil; 4 cloves garlic, minced; 1 tablespoon fresh ginger, grated (optional); 3 tablespoons soy sauce (or tamari for gluten-free); 1 tablespoon maple syrup or honey; 1 tablespoon rice vinegar or lime juice; 1 teaspoon cornstarch + 2 tablespoons water (for thickening); 1/4 teaspoon red pepper flakes (optional); 1 tablespoon sesame seeds, for garnish; Cooked rice or quinoa, for serving

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Why You’ll Love This Recipe

I love how this stir fry comes together in under 30 minutes with ingredients I usually have in my pantry. The chickpeas add heartiness and a great bite, while the broccoli soaks up all the garlic and sauce. It’s naturally vegan, endlessly customizable, and perfect for a quick weeknight dinner or meal prep. Plus, it’s bold, flavorful, and full of texture—nothing bland or boring here.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Broccoli florets
Canned chickpeas (drained and rinsed)
Garlic, minced
Olive oil or sesame oil
Soy sauce or tamari
Rice vinegar
Maple syrup or honey
Cornstarch (for thickening, optional)
Water
Red pepper flakes (optional)
Cooked rice or noodles, for serving

Directions

I heat oil in a large skillet or wok over medium heat.
I add the garlic and sauté for about 30 seconds until fragrant.
I toss in the broccoli and cook for 4–5 minutes, stirring often, until it starts to become tender.
I add the chickpeas and stir everything together.
In a small bowl, I whisk together soy sauce, rice vinegar, maple syrup, cornstarch (if using), and water.
I pour the sauce into the skillet and stir to coat the broccoli and chickpeas.
I let it simmer for 2–3 minutes, until the sauce thickens slightly and everything is heated through.
I sprinkle with red pepper flakes if I want some heat, then serve it hot over rice or noodles.

Servings and timing

This recipe makes about 3–4 servings. It takes roughly 10 minutes to prep and 15 minutes to cook, so it’s ready in just 25 minutes.

Variations

Sometimes I add bell peppers, snap peas, or mushrooms for extra color and crunch. I’ve also stirred in peanut butter to the sauce for a creamy twist or topped the dish with chopped peanuts or sesame seeds. When I want more heat, I add chili garlic sauce or sriracha.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm it in a skillet over medium heat with a splash of water or microwave it until hot. The flavors deepen over time, so it tastes even better the next day.

FAQs

Can I use frozen broccoli?

Yes, I can. I just thaw it and pat it dry before stir-frying to prevent it from steaming too much.

Do I need to peel the chickpeas?

No, I don’t. The skins soften during cooking, and they add a bit of texture that I actually enjoy.

Is this recipe gluten-free?

It can be—if I use tamari or a certified gluten-free soy sauce, the rest of the ingredients are naturally gluten-free.

Can I make this ahead for meal prep?

Absolutely. It stores well and reheats beautifully, making it a great option for prepping lunches ahead of time.

What protein can I add if I’m not vegan?

If I want to add meat, I’ve used shredded chicken or sautéed shrimp. Tofu is another great plant-based option that works well with the garlic sauce.

Conclusion

Garlic Broccoli Stir Fry with Chickpeas is the kind of easy, flavorful meal I turn to again and again. It’s packed with nutrients, comes together fast, and satisfies without being heavy. Whether I’m cooking for myself or feeding a group, this dish is always a hit—and it never hurts to have one more veggie-loaded dinner in my rotation.