Green Veggie Stir Fry with Chickpeas

This Green Veggie Stir Fry with Chickpeas is the perfect dish for the beginning of spring!  I love this easy meal because you can enjoy it as a veggie side dish or you can mix the stir fry into some rice or pasta for a full meal.  It’s great because you can add in any other green vegetables you have on hand, and the more fresh herbs, the better.  Prepare stir fry for an easy weeknight dinner or make ahead of time and pack for quick lunches throughout the week.

I feel like we’ve almost made it out of winter, and I can see spring at the end of the tunnel!  In New Mexico, where we live, it’s not uncommon to get March snowstorms, but the days are definitely starting to trend towards warmer temperatures.  Whether you’re trying to eat more vegetables this year, or just love an excuse to pack more of them in, you’ve got to try this Green Veggie Stir Fry with Chickpeas.

Why You’ll Love This Green Veggie Stir Fry!

• It’s easy to make – Stir fry is great because it usually just involves throwing some veggies into a pan and cooking them until softened, with some sauce.  This recipe comes together quickly and is great for an easy meal.
• It’s versatile – You can throw as many vegetables as you like into this stir fry, which makes it a great end of week meal because you can add in any veggies that need to be used up.
• Great for your body – This recipe is made up of mainly veggies, which are a vital ingredient in our diet.  It’s important that we get our intake of veggies each day and this green vegetable stir fry will help you achieve that!

Green Veggie Stir Fry Recipe Ingredients and Substitutions

• Broccoli – You can use both the broccoli floret and the stem for a stir fry.  I like to chop the broccoli into smaller, bite size pieces, so that it cooks quickly and is similar size to everything else.
• Cabbage – I used green cabbage, to stick with the green theme, but purple cabbage can also be used.  You could also use thinly sliced Brussels sprouts.
• Green Onion – Green onion adds both color and flavor to the recipe.  It offers a mild onion taste that is also nice and fresh.
• Garlic – I love adding lots of raw garlic to this stir fry because it adds so much flavor to the vegetables.  You can also add in some fresh ginger, if you like.
• Edamame – I like using shelled edamame in stir fry recipes for protein, and I love their flavor.  You could also just use frozen sweet green peas.
• Chickpeas – I used one can of chickpeas to add a little extra plant based protein to this stir fry.  You could also add tofu or tempeh.
• Liquid Aminos – Liquid aminos are similar to soy sauce, or tamari and they can all be used interchangeably in this recipe.  
• Toasted Sesame Oil – I like to add some toasted sesame oil at the very end of cooking because it adds a really nice toasty taste.  A little goes a long way though!
• Rice – I like to serve these stir fry veggies with rice, but you could serve with your grain of choice or use as a side dish.

How To Make Easy Green Veggie Stir Fry

1. Prepare all of your vegetables and set aside.  Heat a large pan over medium heat and add oil and minced garlic.  Cook garlic for a minute or two, until fragrant.  
2. Next, add in the chopped broccoli and cabbage, along with a pinch of salt and black pepper.  Mix everything together and cook until veggies are beginning to soften, 3-5 minutes.
3. Add in the edamame, chickpeas, green onion and liquid aminos, or soy sauce.  Mix together and let everything cook together until all the vegetables are fork tender, 5-7 minutes.  Stir the sesame oil in and season with extra salt and pepper, cook for another minute and then turn the heat off.
4. I like to serve green veggie stir fry over rice or quinoa, with a squeeze of lemon or lime juice and extra fresh herbs.

Recipe Frequently Asked Questions

• Is this stir fry recipe vegan?  Yes.
• Is this recipe gluten free?  Yes, just make sure to use gluten free soy sauce.
• Can additional vegetables be added?  Yes, you can add, or omit, whatever stir fry veggies you like in this recipe.
• How should this veggie dish be served?  I like to serve this stir fry over rice, but it can also be served as a side dish or with pasta.
• How long do leftovers last?  If stored in an air-tight container, leftovers should last about 4-5 days in the refrigerator.
• Can frozen vegetables be used in this recipe?  Yes, frozen vegetables can definitely be used.  The cook time may vary.

Have a question I didn’t answer?  Ask me in the comments below and I will get back to you ASAP!

Looking For More Easy Stir Fry Recipes?

Easy Rice and Bean Stir Fry

Chili Garlic Vegetable Stir Fry with Chickpeas

Teriyaki Stir Fry with Broccoli and Chickpeas

Vegetarian Stir Fry Recipe

Spicy Edamame Stir Fry with Tofu

Green Veggie Stir Fry with Chickpeas

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• Author: She Likes Food
• Total Time: 30 minutes
• Yield: 4-6
• Diet: Vegan

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This Green Veggie Stir Fry with Chickpeas is the perfect dish for the beginning of spring!  I love this easy meal because you can enjoy it as a veggie side dish or you can mix the stir fry into some rice or pasta for a full meal.  It’s great because you can add in any other vegetables you have on hand, and the more fresh herbs, the better.  Prepare stir fry for an easy weeknight dinner or make ahead of time and pack for quick lunches throughout the week.

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Ingredients

• 2 tablespoons olive oil, or oil or choice
• 2–4 cloves garlic, minced
• 3 cups chopped broccoli florets and stems (if desired)
• 3 cups chopped green cabbage
• 1 (12 oz) bag shelled edamame, or about 1 1/2 cups
• 1 (15 oz) can chickpeas, drained and rinsed
• 1 cup thinly sliced green onion, both the white and green parts
• 1/4 cup liquid aminos or soy sauce
• 1 teaspoon toasted sesame oil
• Salt and black pepper, to taste
• Cooked rice or quinoa for serving

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Instructions

1. Prepare all of your vegetables and set aside.  Heat a large pan over medium heat and add oil and minced garlic.  Cook garlic for a minute or two, until fragrant.
2. Next, add in the chopped broccoli and cabbage, along with a pinch of salt and black pepper.  Mix everything together and cook until veggies are beginning to soften, 3-5 minutes.
3. Add in the edamame, chickpeas, green onion and liquid aminos, or soy sauce.  Mix together and let everything cook together until all the vegetables are fork tender, 5-7 minutes.  I like to turn the heat up a little bit so that all the liquid from the veggies cooks out and they start to brown/caramelize a little bit.   Stir the sesame oil in and season with extra salt and pepper, cook for another minute and then turn the heat off.
4. I like to serve green veggie stir fry over rice or quinoa, with a squeeze of lemon or lime juice and extra fresh herbs.

• Prep Time: 15 mins
• Cook Time: 15 mins
• Category: Dinner, Vegan
• Method: Stovetop
• Cuisine: American

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