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Garlic Broccoli Stir Fry with Chickpeas

A fast, high-protein vegan dinner packed with bold garlic flavor and crisp-tender broccoli. This one-pan dish comes together in under 30 minutes using affordable pantry staples.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Vegan
Calories: 360
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 large head broccoli, chopped into bite-sized pieces About 4 cups florets
  • 1 can (15 oz) chickpeas, drained, rinsed, and dried well
  • 4–5 cloves garlic, thinly sliced
  • 1 tbsp fresh ginger, minced (optional) Optional for added flavor
  • 2 tbsp toasted sesame oil
  • 2 tbsp low-sodium soy sauce (or tamari) used for a gluten-free option
  • 1 tbsp rice vinegar or fresh lime juice
  • 1 tsp chili flakes Adjust to heat preference
  • 1 tsp maple syrup (optional) Balances saltiness
  • 2 tsp sesame seeds for garnish
  • Salt and black pepper to taste

Method
 

Preparation
  1. Wash broccoli thoroughly and cut into evenly sized florets for even cooking.
  2. Drain chickpeas and pat completely dry using paper towels to improve browning.
Cooking
  1. Heat sesame oil in a large wok or skillet over medium-high heat.
  2. Add sliced garlic (and ginger if using). Stir constantly for 30–40 seconds until fragrant but not browned.
  3. Add broccoli and stir-fry for 3–4 minutes until bright green and slightly charred on edges.
  4. If you prefer softer broccoli, add 1–2 tablespoons of water and cover for 1 minute to lightly steam.
  5. Push broccoli aside and add chickpeas directly to the pan. Let them sear for 1–2 minutes before stirring.
  6. In a small bowl, mix soy sauce, rice vinegar, chili flakes, and maple syrup. Pour over vegetables.
  7. Toss everything together and cook for another 1–2 minutes until glossy and well coated.
  8. Remove from heat, adjust seasoning, and garnish with sesame seeds before serving.

Notes

Use high heat to get authentic stir-fry texture. Avoid overcrowding the pan to prevent steaming. Store in an airtight container in the refrigerator for up to 4 days. Freeze for up to 2 months for best texture.