This Garlic Broccoli Stir Fry with Chickpeas is a quick, vibrant, and protein-packed dish that’s perfect for weeknights. With crunchy broccoli, tender chickpeas, and a garlicky stir-fry sauce, this recipe delivers flavor and nutrition in every bite. It’s a go-to for when I want something healthy, delicious, and ready in under 30 minutes.
Why You’ll Love This Recipe
I love how fast and simple this dish is to prepare. It uses pantry staples and fresh vegetables, making it super convenient. The garlic-infused sauce brings out the natural flavors of the broccoli, while the chickpeas add a hearty and satisfying bite. It’s naturally vegan, gluten-free, and perfect for meal prep. I also enjoy how versatile it is—great on its own or served with rice, noodles, or even quinoa.
ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Broccoli florets
- Cooked chickpeas (canned or homemade)
- Garlic cloves, minced
- Soy sauce or tamari
- Sesame oil or olive oil
- Fresh ginger, grated (optional)
- Red pepper flakes (optional for heat)
- Cornstarch (for thickening)
- Water
- Green onions (for garnish)
- Sesame seeds (optional)
directions
- I start by heating oil in a large skillet or wok over medium heat.
- I add the minced garlic (and ginger if using) and sauté until fragrant, about 30 seconds.
- Then I toss in the broccoli florets and stir-fry them for about 5-6 minutes until they turn bright green and just tender.
- I stir in the chickpeas and cook for another 2-3 minutes to warm them through.
- In a small bowl, I mix soy sauce, water, cornstarch, and red pepper flakes. I pour this sauce over the stir fry and stir until everything is coated and the sauce thickens.
- I finish by garnishing with green onions and sesame seeds before serving.
Servings and timing
This recipe serves 3 to 4 people. It takes about 10 minutes to prep and 15 minutes to cook, making the total time roughly 25 minutes.
Variations
- I sometimes swap broccoli with broccolini or green beans.
- For extra crunch, I add sliced bell peppers or snap peas.
- If I want a sweeter sauce, I add a splash of maple syrup or honey.
- To make it spicy, I toss in a chopped chili or more red pepper flakes.
- I occasionally serve it over noodles instead of rice for a change of pace.
storage/reheating
I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I simply warm it in a skillet over medium heat until heated through, or microwave it in 1-minute intervals, stirring between each one. If the sauce thickens too much, I add a splash of water to loosen it up.
FAQs
How do I keep the broccoli from getting soggy?
I make sure to cook the broccoli on high heat and not over-steam it. Stir-frying just until tender-crisp helps maintain the perfect texture.
Can I use frozen broccoli?
Yes, I can use frozen broccoli. I thaw it first and pat it dry to avoid adding extra moisture to the stir fry.
Is this recipe suitable for meal prep?
Absolutely. I often make a big batch and store it in meal prep containers for easy lunches throughout the week.
What can I use instead of chickpeas?
If I don’t have chickpeas, I like using tofu, tempeh, or even edamame for a similar protein boost.
Can I make the sauce in advance?
Yes, I sometimes mix the sauce ingredients and store them in the fridge for up to 3 days, so it’s ready to go when I cook.
Conclusion
Garlic Broccoli Stir Fry with Chickpeas is one of those simple meals that hits all the right notes—flavorful, filling, and fast. Whether I need a quick dinner or a satisfying lunch, this dish never disappoints. Plus, with all the variations and meal prep potential, it's become a staple in my weekly rotation.
Garlic Broccoli Stir Fry With Chickpeas | Flavorful Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 3–4 servings
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian-Inspired
- Diet: Vegetarian
Description
This Garlic Broccoli Stir Fry with Chickpeas is a flavorful, healthy, and protein-packed vegan recipe perfect for quick weeknight dinners. With crunchy broccoli, tender chickpeas, and a garlicky stir-fry sauce, this gluten-free dish is ready in under 30 minutes and ideal for meal prep.
Ingredients
- Broccoli florets
- Cooked chickpeas (canned or homemade)
- Garlic cloves, minced
- Soy sauce or tamari
- Sesame oil or olive oil
- Fresh ginger, grated (optional)
- Red pepper flakes (optional)
- Cornstarch
- Water
- Green onions, sliced (for garnish)
- Sesame seeds (optional, for garnish)
Instructions
- Heat oil in a large skillet or wok over medium heat.
- Add garlic (and ginger if using) and sauté until fragrant, about 30 seconds.
- Add broccoli florets and stir-fry for 5–6 minutes until bright green and tender-crisp.
- Stir in the chickpeas and cook for another 2–3 minutes until warmed through.
- In a small bowl, mix soy sauce, water, cornstarch, and red pepper flakes.
- Pour the sauce into the skillet and stir until the sauce thickens and coats the vegetables.
- Garnish with green onions and sesame seeds. Serve immediately.
Notes
- Swap broccoli with broccolini, green beans, or bell peppers for variation.
- Add a splash of maple syrup or honey for a sweet twist.
- Serve over rice, noodles, or quinoa.
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Reheat in a skillet or microwave, adding water if the sauce gets too thick.
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