Go Back
+ servings
Chickpea Stir-Fry with Chopsticks Overhead

Chickpea Stir-Fry with Peanut Sauce (GF)

The Pesky Vegan
Grab your garbanzos 'cos we're going for a wok – welcome to the wonderful world of the chickpea stir-fry. This vegan recipe features a delicious peanut butter sauce for a nutritious meal that's high-protein, meat-free, dairy-free, and gluten-free.
5 from 1 vote
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Course Main Course
Cuisine Asian-inspired, Gluten-free, Vegan
Servings 2
Calories 671 kcal


Stir-fried chickpeas

  • 1 tablespoon cooking oil (plus more if needed)
  • 2-3 spring onions, roughly chopped
  • ½ red bell pepper, deseeded and sliced
  • 5 oz (150 g) mushrooms, sliced
  • 3 oz (80 g) mangetout (or other greens)
  • 1x 14 oz (400 g) tin chickpeas, drained and rinsed

Stir-fry sauce

  • 2 tablespoons tamari (or soy sauce if not GF)
  • 1 tablespoon agave syrup (or maple syrup)
  • 1 lime, juiced
  • 2 teaspoons sesame oil
  • 1 garlic clove, minced
  • 1 inch piece of ginger, minced
  • 1 small red chilli, finely chopped (remove seeds for less heat)
  • 3 tablespoons smooth peanut butter
  • 2 tablespoons water (plus more as needed)

Serving suggestions

  • Rice or rice noodles, cooked according to package instructions
  • Coriander leaves, sesame seeds, sliced spring onions


  • Begin by preparing the ingredients for the stir-fry sauce. Add all these to a jug or bowl, mix well to combine, and set aside.
  • Heat a pan or wok on high heat and add the oil. Once hot, add in the spring onions, red pepper, mushrooms, mangetout, and drained chickpeas. Stir and/or toss regularly for 4-5 minutes or until the mushrooms and veg are starting to soften. If necessary, add a little extra oil to the pan to prevent sticking.
  • Once the mushrooms and veg have softened, lower the heat to medium. Give the stir-fry sauce a good stir and then add this to the pan. Mix well and cook for a minute or so to heat through.
  • If necessary, add a little extra water (or cooking water from rice or rice noodles) to loosen the sauce in the pan.
  • Remove from the heat and serve with rice or rice noodles, chopped coriander, sesame seeds, and sliced spring onions. If using noodles, you can drain these and mix through the stir-fry before serving.
    📸 Recipe steps >
    📖 Table of contents >


Peanut butter: I like to use smooth peanut butter here since it's also acting as a thickener in the sauce.
Greens: I've used mangetout but you could use other greens such as green beans, broccoli, sugar snap peas, etc. Just make sure all your veg is a similar size for cooking.
Other additions: To take the stir-fry sauce in a slightly different direction, try ingredients such as tamarind paste or crispy chilli oil.
Gluten-free: To make this recipe gluten-free, be sure to use tamari (or GF soy sauce) and serve with GF sides such as boiled rice or rice noodles.
Storage: Refrigerate for up to three days or freeze for up to three months. 
If you liked this recipe, you might also enjoy:
* The nutrition info below is for one serving of the stir-fry with 2 oz (60 g) rice noodles (dry weight).


Calories: 671kcalCarbohydrates: 93gProtein: 20gFat: 27gSaturated Fat: 4gPolyunsaturated Fat: 8gMonounsaturated Fat: 13gTrans Fat: 0.03gSodium: 1404mgPotassium: 849mgFiber: 11gSugar: 15gVitamin A: 1615IUVitamin C: 87mgVitamin D: 0.1µgCalcium: 109mgIron: 5mg
Nutrition Facts
Chickpea Stir-Fry with Peanut Sauce (GF)
Amount Per Serving
Calories 671 Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 4g25%
Trans Fat 0.03g
Polyunsaturated Fat 8g
Monounsaturated Fat 13g
Sodium 1404mg61%
Potassium 849mg24%
Carbohydrates 93g31%
Fiber 11g46%
Sugar 15g17%
Protein 20g40%
Vitamin A 1615IU32%
Vitamin C 87mg105%
Vitamin D 0.1µg1%
Calcium 109mg11%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword canned chickpea stir-fry, gluten-free stir-fry, meat-free stir-fry
Did you make this recipe?Leave a comment down below or tag me on Instagram @thepeskyvegan along with the hashtag #thepeskyvegan