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Vegetable Chickpea Teriyaki
Ready to serve in 15 minutes, this vegetable chickpea teriyaki recipe is one delicious meat-free meal. Healthy and filling, it's a great alternative to takeout, and doesn't compromise on flavor. Made with a gluten-free homemade sauce, it's a great go to after a busy day.
Course Main Course
Cuisine Chinese
Prep Time 5 minutes minutes
Cook Time 10 minutes minutes
Total Time 15 minutes minutes
Servings 3 servings
Calories 234 kcal
For the stir fry 1 tablespoon oil (for cooking) 1 yellow onion (diced) 1 red bell pepper (diced) 1 large head of broccoli (cut into small florets) 1 can chickpeas (400g / 15oz) drained and rinsed
Whisk together all of the ingredients for the teriyaki sauce together in a bowl and set to one side.
Chop the vegetables and drain and rinse the canned chickpeas.
Heat the oil in a large skillet or wok on a high heat.
Once the oil is hot, add the onion and bell pepper to the pan. Cook for a few minutes til the onion starts to soften.
Add in the broccoli and cook for another couple of minutes, stirring occasionally til it is bright green in color.
Add in the drained chickpeas and cook again for a couple of minutes.
Pour in the teriyaki sauce and stir to coat the vegetables. Cook for a few more minutes til the sauce has thickened and serve.
Double the teriyaki sauce recipe for meal prep. You can freeze it for up to 3 months and it will keep well in the fridge for up to a week.
Cut your veggies fairly small so that they combine easily, cook quickly and are easy to eat.
Make sure the oil in your skillet or wok is hot before adding the veggies. They'll cook quickly without getting too soft.
Don't overcook your veggies. The onion should be soft, but you want the broccoli to still have a bit of crunch to it.
Calories: 234 kcal | Carbohydrates: 37 g | Protein: 11 g | Fat: 7 g | Saturated Fat: 1 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 4 g | Trans Fat: 1 g | Sodium: 2234 mg | Potassium: 894 mg | Fiber: 7 g | Sugar: 19 g | Vitamin A: 2506 IU | Vitamin C: 235 mg | Calcium: 129 mg | Iron: 3 mg