10 Minute Asian Chickpea Stir Fry (Vegan and Gluten Free)

10 minute Stir-Fried Asian Chickpeas {vegan, gluten free}
stir fried chickpeas

This 10 minute Asian Chickpea Stir Fry is the quickest, tastiest meal. I’m literally obsessed. The flavours are insane, yet it’s the simplest dish to make (probably the easiest of my recipes so far)! They’re totally vegan, gluten free, and packed with plant protein and fibre.

These Asian Chickpeas, sometimes referred to as ‘Chinese chickpeas’, are the perfect way to pack in veggies and make them actually taste delicious. You can switch up the ingredients to your preference and add in different veggies. I used broccoli (make sure to chop it into very small florets) and baby spinach (I love how it soaks up the flavours of the dish as it wilts). It would also be amazing with thinly sliced bell pepper, green beans, mushroom, sugar-snap peas or baby corn. Make sure to let me know in the comments what variations you used!

This dish is perfect on it’s own, but if you’re craving a bigger meal I love them served with brown rice, noodles, quinoa or cous cous. Either way, these Asian Chickpeas pack in the fibre and plant protein, as well as being super filling and nutritious.

Try making these 10 minute Stir Fried Asian Chickpeas for a quick lunch or dinner, or make them in the evening to bring to work the next day for a nutritious and tasty lunch.

If you’re looking for more easy vegan and gluten free lunch and dinner ideas, why not try my Easy Coconut Lentil Curry or my Quick Sticky Maple Tofu.

If you make these 10 minute Stir-Fried Asian Chickpeas then please make sure to comment below or tag me in your recreations over on Instagram using @ginabnutrition – I love to see them!

Asian Chickpeas

Learn Everything There is To Know About Chickpeas!

If you’re a bit like me and obsessed with all things food (or asian chickpeas), then you may want to check out this blog post I’ve written about chickpeas (I know, a great topic!).

Asian Chickpeas

The Best Chickpeas in the World

I didn’t realise until recently the difference in high quality chickpeas (to your standard tinned chickpeas). Don’t get me wrong, I still love my tinned chickpeas from Tesco, but these chickpeas from Bold Beans are just unbelievable – especially for these asian chickpeas! (This isn’t an advert by the way).


Are Canned Chickpeas Still Healthy?

Yes, canned chickpeas definitely can still be a healthy option. Chickpeas are a great source of protein, fibre, and various vitamins and minerals such as folate, iron, and potassium. While fresh chickpeas may contain slightly more nutrients, the difference is not significant enough to make canned chickpeas an unhealthy choice.

However, it’s important to be mindful of the sodium content in canned chickpeas! Many canned foods are preserved with salt, which can contribute to a high intake of sodium if you consume them frequently. To reduce the sodium content, you can rinse the chickpeas thoroughly before using them in your recipes or choose low-sodium canned chickpeas if they are available.

Are Chickpeas a Superfood?

The term “superfood” is not really a scientific term, but rather a marketing term used to describe foods that are particularly nutrient-dense or believed to have health benefits beyond their basic nutritional value.

Chickpeas are indeed a nutritious food that can provide many health benefits. As noted above, they are a very good source of protein, fibre, and a variety of vitamins and minerals.

Research has shown that consuming chickpeas regularly may help lower cholesterol levels, improve blood sugar control, reduce inflammation, and promote healthy digestion. Therefore, chickpeas can be considered a healthy food choice that can be part of a balanced diet, but it’s important to consume them in moderation and in combination with other nutrient-dense foods.

So get making these Asian Chickpeas (or, my chickpea tuna mayo sandwich, or my chocolate chickpea bark, or my BBQ Chickpea Stuffed Sweet Potatoes, or my Peanut Butter Chickpea Curry… sorry, I got a little carried away there!)

Stir-Fried Asian Chickpeas

10 Minute Stir-Fried Asian Chickpeas (Vegan and Gluten Free)

Georgina Burgess
These 10 minute Stir-Fried Asian Chickpeas are the quickest, tastiest meal. I'm literally obsessed. The flavours are insane, yet it's the simplest dish to make (probably the easiest of my recipes so far)! They're totally vegan, gluten free, and packed with plant protein and fibre.
Prep Time 5 minutes
Cook Time 10 minutes
Course Dinner, Lunch
Servings 2 People


  • 2 tsp Sesame Oil
  • 400 grams Chickpeas drained & rinsed
  • 1/2 Head Broccoli washed & chopped in to florets
  • 3 Handfuls Baby Spinach
  • 3 tbsp Soy Sauce use tamari for gluten free option
  • 2 tbsp Maple Syrup
  • 4 tsp Tahini
  • 1 clove Garlic minced
  • 1.5 tsp Ground Ginger
  • Sesame Seeds (optional – for topping)
  • Cooked Rice or Noodles (optional – to serve with)


The Sauce

  • Mix the soy sauce (or tamari), maple syrup, garlic, ground ginger and tahini in a small bowl until well combined
  • Taste and add any other ingredients to your preference

The Rest…

  • Heat a frying pan over a medium-high heat and add the sesame oil
  • Once hot, throw in the broccoli florets and saute for 3 minutes until the broccoli has softened slightly
  • Add in the chickpeas and the sauce and stir-fry for around 3-4 minutes until the liquid has coated the chickpeas and broccoli
  • If it's starting to stick, add a splash of water
  • Add in the baby spinach and cook, while stirring, for another minute or so until it has wilted down
  • Serve on their own or with a side of noodles/rice/quinoa
  • Top with sesame seeds and enjoy!


You can switch out these veggies for any others you fancy – thinly sliced bell pepper or chopped kale would also be delicious!
Keyword vegan dinner, vegan lunch

(About My Asian Chickpeas Stir Fry)

Can I use a different type of oil for this recipe?
Sesame oil gives this recipe a nice nutty flavour, but if you don’t have it or prefer a different flavour, you can use another oil like vegetable or canola oil.

Can I use a different type of bean instead of chickpeas?
Chickpeas work well in this recipe because they are firm and hold their shape when stir-fried, but you can also use other types of beans like black beans or white beans (but be warned, they may not have the same texture).

Can I use different type of vegetables instead of broccoli and spinach?
You can use other vegetables like bell peppers, carrots, or mushrooms. Just make sure to adjust the cooking time accordingly.

Can I use a different type of sauce or sweetener?
Soy sauce gives the stir-fry a nice savoury flavour, but if you’re gluten-free or prefer a different flavour, you can use tamari. I like to add maple syrup as it gives the stir-fry a nice sweetness

Can I use a different type of tahini?
You can use any type of tahini! (But make sure to mix it well before using because the oil and solids tend to separate)

Can I use fresh ginger instead of ground ginger?
Yes, you can use fresh ginger – just use the same amount as the ground ginger.

Is it necessary to add sesame seeds?
Sesame seeds add a nice crunch and nutty flavour to the dish, but it’s not necessary.

Can I serve it with something else other than rice or noodles?
Absolutely! you can serve it with other grains like quinoa or couscous or even with some roasted vegetables!

Can I make this recipe gluten-free?
Yes, you can make this recipe gluten-free by using tamari sauce instead of soy sauce.

I Keep Burning My Pan!

We’ve got you covered! Have a read of this article on cleaning and maintaining your copper pans!

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  1. I just made this and it’s sooo good! No pics because I was too hungry 🤣 super easy to make too. Thank you!!

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