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5 from 9 votes

Teriyaki Broccoli Chickpea Stir Fry

Easy, delicious and made from items you likely have in your freezer or pantry, this Teriyaki Broccoli Chickpea Stir Fry is going to be a new healthy dinner recipe staple.
Course: Main Course
Cuisine: American
Keyword: frozen vegetable, plant based, vegan, vegetarian
Servings: 4 servings
Calories: 122kcal


For teriyaki sauce

  • 1/4 cup coconut aminos can sub soy sauce
  • 2 tbsp honey or maple syrup
  • 1/2 tsp ground ginger
  • 2 cloves garlic minced
  • 2 tbsp balsamic vinegar
  • 1 tbsp cornstarch can sub arrowroot powder

For stir fry

  • 16 ounces broccoli florets about 4-5 cups
  • 2 cans cooked chickpeas drained and rinsed, about 3 cups
  • 2 tsp sesame oil
  • salt to taste
  • sesame seeds garnish (optional)


  • In a medium bowl, whisk together ingredients for the teriyaki sauce. Set aside.
  • Heat oil in a large skillet over medium-high heat. Add broccoli florets, cover and cook about 5-7 minutes, stirring occasionally. Use a wooden spoon to break apart chunks of frozen broccoli.
  • Add chickpeas to the skillet and cook an additional 4-5 minutes, or until broccoli is tender. Season with salt, if desired.
  • Remove from heat and pour the teriyaki sauce over the stir fry. Stir a few times to coat all of the stir fry in sauce.
  • Serve warm over rice or quinoa. Top with sesame seeds if desired.


Serving: 1.5cup | Calories: 122kcal | Carbohydrates: 23g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Sodium: 379mg | Potassium: 367mg | Fiber: 3g | Sugar: 12g | Vitamin A: 706IU | Vitamin C: 102mg | Calcium: 56mg | Iron: 1mg