Name: Broccoli & Chickpea Power Stir-Fry
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: Asian-Inspired
Ingredients: 4 cups fresh broccoli florets; 1 can (15 oz) chickpeas, drained and rinsed; 2 tablespoons olive oil; 3 cloves garlic, minced; 1 teaspoon freshly grated ginger; 1 tablespoon low-sodium soy sauce; 1 tablespoon fresh lemon juice; 1 teaspoon lemon zest; 1 tablespoon sesame seeds; 1/4 teaspoon red pepper flakes (optional); Salt and black pepper to taste; 2 tablespoons water; Cooked brown rice or quinoa, for serving (optional)

Jump to Recipe·Print Recipe

I love making this Broccoli & Chickpea Power Stir-Fry when I need something fast, wholesome, and deeply satisfying. The garlicky aroma, bright lemon, and nutty sesame come together in a vibrant plant-based dish that feels both light and hearty. I often turn to this recipe on busy weeknights when I want a nourishing meal without spending too much time in the kitchen.

Broccoli & Chickpea Power Stir-Fry

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

4 cups fresh broccoli florets

1 can (15 oz) chickpeas, drained and rinsed

2 tablespoons olive oil

3 cloves garlic, minced

1 teaspoon freshly grated ginger

1 tablespoon low-sodium soy sauce

1 tablespoon fresh lemon juice

1 teaspoon lemon zest

1 tablespoon sesame seeds

¼ teaspoon red pepper flakes (optional)

Salt and black pepper to taste

2 tablespoons water

Cooked brown rice or quinoa, for serving (optional)

Directions

I start by heating the olive oil in a large skillet or wok over medium heat. Once the oil is warm, I add the minced garlic and freshly grated ginger, sautéing for about one minute until fragrant.

Next, I stir in the broccoli florets and cook them for 3 to 4 minutes, stirring frequently so they cook evenly and stay vibrant.

I then add the chickpeas along with 2 tablespoons of water. I cover the skillet and let everything cook for 4 to 5 minutes, until the broccoli becomes tender-crisp while still holding its shape.

After removing the lid, I stir in the soy sauce, lemon juice, lemon zest, red pepper flakes if I am using them, and a pinch of salt and black pepper. I cook it for another 1 to 2 minutes to let the flavors blend and any excess liquid evaporate.

Finally, I sprinkle sesame seeds over the top and remove the skillet from the heat. I serve it warm, either on its own or over cooked brown rice or quinoa.

Servings and timing

This recipe makes 3 servings.

Prep Time: 10 minutes

Cooking Time: 12 minutes

Total Time: 22 minutes

Calories: Approximately 280 kcal per serving

Variations

I sometimes add sliced bell peppers or snap peas for extra color and crunch. When I want more heat, I increase the red pepper flakes or add a drizzle of chili oil. If I am craving extra richness, I stir in a small spoonful of tahini at the end. For added protein, I occasionally toss in some cubed tofu. I also like swapping quinoa for cauliflower rice when I want a lighter option.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. When I reheat it, I usually warm it in a skillet over medium heat with a small splash of water to keep it from drying out. If I am short on time, I microwave it in 30-second intervals, stirring in between to ensure even heating.

FAQs

Can I use frozen broccoli instead of fresh?

I can use frozen broccoli if that is what I have on hand. I make sure to thaw and drain it well before cooking so the stir-fry does not become watery.

Is this recipe gluten-free?

To keep it gluten-free, I use tamari or a certified gluten-free soy sauce. The rest of the ingredients are naturally gluten-free.

Can I make this ahead for meal prep?

I often prepare this in advance and portion it with rice or quinoa into containers for easy lunches throughout the week. It reheats very well.

How can I add more protein?

I like adding tofu, edamame, or even extra chickpeas to boost the protein content while keeping it plant-based.

Can I make it oil-free?

When I want an oil-free version, I sauté the garlic and ginger in a splash of vegetable broth or water instead of olive oil. It still turns out flavorful and satisfying.

Conclusion

I find this Broccoli & Chickpea Power Stir-Fry to be one of the easiest ways to enjoy a healthy, flavorful meal in under 30 minutes. The bright lemon, savory garlic, and nutty sesame make every bite exciting, while the wholesome ingredients keep me feeling good. Whenever I need a dependable, quick dinner packed with plant-based goodness, this is the recipe I turn to.

📖 Recipe:

Broccoli & Chickpea Power Stir-Fry

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Cheryl
Total Time: 22 minutes
Yield: 3 servings
Diet: Vegan

Print Recipe

Description

A quick and nourishing Broccoli & Chickpea Power Stir-Fry packed with vibrant flavors of garlic, lemon, and sesame. This plant-based dish is high in fiber and protein, making it a wholesome and satisfying meal perfect for busy weeknights.

Instructions

Heat olive oil in a large skillet or wok over medium heat. Add minced garlic and grated ginger, sautéing for about 1 minute until fragrant.
Add broccoli florets and cook for 3–4 minutes, stirring frequently to keep them vibrant and evenly cooked.
Stir in the chickpeas and 2 tablespoons of water. Cover and cook for 4–5 minutes until the broccoli is tender-crisp.
Remove the lid and add soy sauce, lemon juice, lemon zest, red pepper flakes (if using), salt, and black pepper. Cook for another 1–2 minutes until flavors blend and excess liquid evaporates.
Sprinkle sesame seeds on top, remove from heat, and serve warm on its own or over brown rice or quinoa.