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5 from 14 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