Name: Garlic Broccoli Stir Fry With Chickpeas | Flavorful Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Asian-Inspired
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)

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.