This vegan lime chickpea stir-fry is the perfect comforting, yet healthy dish that's made with an abundance of vegetables. It's also easy to make for a quick weeknight dinner. Gluten-free and oil-free.
Oh how much I love simple, throw-together dinners. Aka, the ones that my cat could probably cook with minimal effort. The sort of meals I can still bare to prepare after a 12-hour library session, when all my heart desires is a two-day nap. Those meals actually tend to taste the best, perhaps because they're not seasoned with tears of exhaustion. In my case, those meals tend to be stir-fries: the versatility and ease of preparation are so far-reaching, I just can't resist them.
Which is where this vegan chickpea stir-fry comes in, and I am beyond excited to share it with you. You 100% need to save this one for later!
Lime chickpea stir-fry
Let's discuss this super simple vegan dinner. It's certainly wholesome and comforting, in other words an ideal healthy dish to enjoy after school or work. And it's one of those recipes that transcends the seasons. Stir-fries are great for the winter, but the array of veggies give this one freshness that would make it perfect for the summer months too!
Of course, feel free to switch up any of the vegetables, or add more. After all, the more textures and flavours the better! Here, I used broccoli, mangetout, carrots, and baby sweetcorn, but my other favourites include zucchini, mushrooms and peppers. What's great about stir-fries is that they allow you to use up any vegetables you have left over in the fridge!
Trying new interesting ingredients appeals to me as a foodie, but I'll be starting university in October and I'm already stocking up on the sorts of recipes the student lifestyle calls for. If you guessed that to be 'cheap and simple', you're 110% right. But as you can see, they don't have to be 110% bland and boring. Or 110% instant noodles, because that just ain't my vibe. So, this chickpea stir-fry is perfect for anyone that leads a busy lifestyle.
Anyway, back to discussing the stir-fry. My favourite part definitely has to be the tangy lime sauce. But if tangy-ness isn't your thing, feel free to leave it out. Likewise, adjust any of the other ingredients based on your preferences: for example, add more maple syrup and less soy sauce if you want it more sweet as opposed to salty and vice versa. I like doing this at the cooking stage, tasting and making small tweaks as needed. And as you can expect, the preparation is simple enough even for utmost beginners in the kitchen. Make sauce, chop veggies, throw everything in a pan, stir, combine with the noodles. That's pretty much it. No nuances or special equipment.
What makes this vegan stir-fry amazing?
It is ...
- Easy to make
- Made from healthy, wholesome ingredients
- Gluten-free
- Oil-free
- Full of flavour
- Great for meal prep
- Perfect for a busy lifestyle
- A great way to eat more vegetables
How to make a vegan chickpea stir-fry
- Cook the noodles according to packaging instructions and prepare the sauce by whisking together the rice vinegar, tamari, maple syrup, tomato paste, lime juice and corn start.
- Add the onion and the garlic to a non-stick frying pan and sauté for around 2 minutes, until the onion starts to soften.
- Add the carrots, broccoli, mangetout and sweetcorn. Cook for a further 4-5 minutes, then add the chickpeas and stir to combine.
- Add the noodles and the sauce, stirring for 1-2 minutes until the ingredients are well-combined and the sauce had thickened. Serve with spring onions and chillies, or any other garnish of your choice.
Other vegan chickpea recipes
- Vegan harvest bowl with chickpeas
- Sweet and sour chickpeas and green beans
- Avocado wrap with chickpeas
- Noodle soup with roasted chickpeas
- One pot chickpea pasta
Let me know in the comments: what's your favourite stir-fry ingredient? If you give this lime chickpea stir-fry a go be sure tag me on Instagram (@ohmyveggies) so I can see your creations, and leave your feedback in the comments below!
📖 Recipe
Ingredients
- 7 oz rice noodles
- 1 medium onion, chopped
- 1 clove garlic, minced
- 1 medium carrot, peeled and chopped
- 5 oz broccoli
- 3.5 oz mangetout
- 3.5 oz baby sweetcorn
- 1 can chickpeas, drained and rinsed
For the sauce
- 4 tablespoon rice vinegar
- 3 tablespoon soy sauce
- 1 tablespoon maple syrup
- 2 tablespoon tomato pureé
- 1 lime, juice of
- 1 teaspoon corn starch
Instructions
- Cook the noodles according to packaging instructions and prepare the sauce by whisking together the rice vinegar, tamari, maple syrup, tomato paste, lime juice and corn starch.
- Add the onion and the garlic to a non-stick frying pan and sauté for around 2 minutes, until the onion starts to soften.
- Add the carrots, broccoli, mangetout and sweetcorn. Cook for a further 4-5 minutes, then add the chickpeas and stir to combine.
- Add the noodles and the sauce, stirring for 1-2 minutes until the ingredients are well-combined and the sauce had thickened. Serve with spring onions and chillies, or any other garnish of your choice.
Nutrition (estimated per serving)
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