Veggie Loaded Chickpea Stir Fry

Prep Time 10 min Cook Time 10 min Serves 4 servings     adjust servings

This healthy stir fry is a great way to use leftover veggies. Vegan, gluten free and grain free! Paleo option as well.


  • 1 T oil (I used avocado oil )
  • 1 red pepper, cut in thin strips
  • 1 orange pepper, cut in thin strips
  • 1/2 T minced ginger
  • 2-3 cloves garlic, minced
  • 1/2 head small cabbage, cut in thin strips
  • 2 large carrots, shredded
  • 1 1/2 cups cooked chickpeas OR 1 can chickpeas, drained and rinsed
  • 2 T coconut aminos (you can also use soy sauce or tamari)
  • 1 head broccoli, cut into florets
  • Optional garnish: 1 T toasted sesame seeds and 1/4 cup green onions


  1. In a large saute pan , on medium heat, add the oil, ginger, garlic and peppers. Stir well. Cover for 1 minute.
  2. Then add the cabbage and carrots, stir well and cover again.
  3. Next add in the chickpeas and coconut aminos. Stir well and cover for a few minutes.
  4. Lastly add broccoli and cover for another few minutes. Just to let the broccoli slightly soften.
  5. Garnish with toasted sesame seeds and green onions.
  6. Serve.


Recipe Notes

Keep this in the fridge for up to 5 days. Enjoy!

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