Easy Chickpea Stir Fry

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This easy chickpea stir fry is basically the ideal dinner:

  • seriously easy (it’s kinda in the name)
  • full of protein, vegetables, and heaps of flavour
  • on the table in 20 minutes

What more could you want?!

Chickpea stir fry in a bowl with chopsticks.

I love making stir fry, because it’s such a quick and easy dinner, and it’s also a great way to get tons of portions of veg into the day, without it feeling remotely like a chore. Stir fries make vegetables irresistible!

When you add some chickpeas, a simple stir fry immediately becomes more filling, with more protein (over 20g per serving!), and more flavour too. I added noodles to my chickpea stir fry, but rice would be great too, if you prefer!

❤️ Why You’ll Love This Recipe

  • It’s a quick weeknight dinner that can be on the table in just 20 minutes!
  • Stir fries are endlessly customisable, as you can use whatever combination of vegetables you like (see below for some ideas). And if you’re in need of a fridge-clearing recipe, this is a great option, as you can use pretty much whatever vegetables you already have on hand.
  • A chickpea stir fry is a great healthy dinner idea, as it’s packed with fresh, wholesome ingredients – and chickpeas are a brilliant source of plant-based protein.
  • This is a great budget-friendly recipe, as a tin of chickpeas isn’t expensive, and you can use whatever vegetables you can find cheaply.

🥗 Ingredients

Here’s what you’ll need to make this recipe. You’ll also need some cooking oil from your cupboard. See the printable recipe card below for detailed ingredient quantities.

Ingredients for chickpea stir fry with text overlay.
  • chickpeas. Tinned chickpeas are super convenient, but you can soak and cook your own dried chickpeas instead if you have the time and energy!
  • mixed vegetables. I used baby corn, mange tout, tenderstem broccoli, mushrooms, and yellow pepper. It really doesn’t matter what veg you use, just anything that can be stir fried nicely. You can even use a shop-bought stir fry mix – no shame here.
  • fresh noodles – the ones that can be added straight to the wok with no pre-cooking. I used egg noodles, but you can use a vegan noodle (like rice noodles) if you’d like to.
  • garlic
  • chilli. I used a fairly mild chilli – you can always add more, but if you add something too strong, you might spoil the dish! Take the seeds out if you don’t want it too spicy.
  • honey (or agave, for a vegan stir fry)
  • soy sauce (I used dark soy sauce)
  • cilantro, to garnish. I like to sprinkle a few sesame seeds on top too!

Becca’s Top Tip

If you’d like to, use a shop-bought stir fry mix, which contains a variety of pre-chopped stir fry vegetables. It’s often cheaper than buying the vegetables individually, and saves lots of time too!

🔄 Ingredient Swaps

Feel free to make this recipe your own – it’s really easy to customise.

Here are a few ways you could adapt this recipe:

  • Use whatever combination of vegetables you like. Beansprouts, cabbage, sliced Brussels sprouts, red pepper, courgette (zucchini), and red or white onion would all work really nicely, in addition to the vegetables I mentioned above.
  • I made a simple stir fry sauce using honey and soy sauce, but you can use whatever type of sauce you like best, e.g. sweet chilli sauce, black bean sauce, etc.
  • Swap the chickpeas for crispy tofu or teriyaki tofu, to add a different texture.
  • Use rice instead of noodles. A sachet of microwave rice would be ideal for this quick recipe, as it can be added straight to the wok with no pre-boiling.

🔪 Equipment

A wok is ideal for making stir fry, if you have one.

Its wide top and deep sides allow you plenty of room for tossing and stirring the vegetables without causing any splashes or spills.

There are all sorts of woks on the market, but I like to use a large (30cm / 12 inch) wok with a non-stick coating, like these ones on Amazon US / Amazon UK, which both have really impressive reviews.

A non-stick wok with a lid on a white background.

📋 Instructions

Here’s how to make this recipe – see below for the printable recipe with detailed ingredients and instructions.

Chickpeas cooking in a wok.

Step 1: Begin by stir frying the chickpeas with some chilli and garlic.

Stir fry vegetables cooking in a wok with a pair of tongs.

Step 2: Add your choice of vegetables and cook for a few minutes until they’re just tender.

Stir fry vegetables in a wok with soy sauce bubbling in the centre.

Step 3: Add the sauce ingredients and let them bubble for a minute or two.

Vegetable and chickpea stir fry in a wok.

Step 4: Finally add the noodles, and mix well.

Vegetable and chickpea stir fry with sesame seeds and cilantro.

Step 5: Serve hot with some garnish.

Becca’s Top Tip

A few sesame seeds and some cilantro sprinkled on top as garnish looks really pretty, and also bring an extra little pop of fresh flavour to the dish. You could also use some chopped cashew nuts or some sliced spring onions.

💭 Recipe FAQs

Can I prepare stir fry in advance?

Stir fry is best cooked fresh and served straight away, to retain a nice crunchy freshness in the vegetables. Since it’s so quick to make, it’s best to prepare the dish just before serving.

Can I reheat any leftovers?

Ideally you’ll eat the stir fry straight away, but if you are left with any leftovers, they can be stored in an air-tight tub in the fridge for up to 3 days, and reheated thoroughly in the microwave.

Can I make a vegan chickpea stir fry?

Absolutely! Just choose a vegan noodle (e.g. rice noodle), and swap the honey for agave.

Chickpea stir fry topped with sesame seeds.
Chickpea stir fry in a bowl topped with sesame seeds.

Easy Chickpea Stir Fry

This protein-packed chickpea stir fry is a quick and easy vegetarian dinner that's full of flavour! On the table in just 20 minutes.

If you’ve cooked this recipe, don’t forget to leave a star rating!

4.34 from 3 votes
Print Pin Comment
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 2 people
Calories: 510kcal
Author: Becca Heyes


  • 1 Tablespoon oil
  • 1 mild red chilli, finely chopped (see notes below)
  • 3 cloves garlic, minced
  • 400 g tin chickpeas, drained (240g, or ~ 1 1/4 cups, when drained)
  • 3 Tablespoons dark soy sauce
  • 1 Tablespoon honey (or agave)
  • 450 g (~ 1 lb) mixed stir fry vegetables (I used baby corn, mange tout, yellow pepper, mushrooms and tenderstem broccoli)
  • 300 g fresh noodles (I used egg noodles)
  • 1/2 Tablespoon sesame seeds
  • Few sprigs fresh coriander (cilantro), chopped


  • Heat the oil in a wok or large, deep frying pan. Add the finely chopped chilli and garlic, along with the drained chickpeas. Cook over a medium-high heat for a few minutes, until fragrant.
  • Add all of the vegetables and stir-fry for another 5 minutes, stirring regularly, until the vegetables are just tender.
  • Move the vegetables to the side of the pan to create a space in the centre. Add the soy sauce and honey to the space, and allow the sauce to begin bubbling and sizzling. Cook for a minute or so, then add the noodles and mix everything together.
  • Cook over a medium-high heat for a few more minutes, until the noodles are hot and the vegetables are cooked to your liking.


I would recommend using a mild chilli. You can always add more if needed, but if you add a chilli that ends up being too hot, you may spoil the dish. If you’d prefer a mild heat, remove the seeds.


Nutrition Facts
Easy Chickpea Stir Fry
Amount Per Serving (1 portion)
Calories 510 Calories from Fat 121
% Daily Value*
Fat 13.4g21%
Saturated Fat 1.9g10%
Cholesterol 39mg13%
Sodium 150mg6%
Potassium 821mg23%
Carbohydrates 80.3g27%
Fiber 11.7g47%
Sugar 15.3g17%
Protein 20.5g41%
Calcium 123mg12%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.

Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.

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Recipe Rating


  1. I used fresh soaked chickpeas and tweaked the spice level just a little bit more. The whole family just loved and enjoyed it.
    Thanks Ms Becca for the lip smacking recipe.5 stars