Orange Ginger Chickpea Stir Fry

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Orange Ginger Chickpea Stir Fry

Course: Dinner, Lunch
Cuisine: American, Mediterranean
Keyword: dairy-free, gluten-free, one pan, vegan, vegetarian
Calorie: Over 500
Protein: 21-30g, Over 20g
Fiber: 11+g
Servings: 3 servings
Calories: 501kcal


  • 4 cups Frozen Vegetable Mix
  • 1/2 cup Orange Juice
  • 2 tbsps Tamari
  • 2 tbsps Maple Syrup
  • 1 tbsp Ginger (fresh, grated)
  • 1 tsp Garlic Powder
  • 1 tbsp Arrowroot Powder
  • 3 cups Chickpeas (cooked, drained, rinsed)


  • Heat a large pan over medium heat. Add the frozen vegetable mix and cook for 10 to 15 minutes, or until completely thawed.
  • In a bowl, combine the orange juice, tamari, maple syrup, ginger, garlic powder, and arrowroot powder. Whisk until well combined.
  • Add the chickpeas to the vegetables. Add the sauce and stir until everything is coated. Cook for another five minutes and allow the sauce to thicken. Enjoy!


  • Leftovers

    Refrigerate in an airtight container for up to five days.
  • Serving Size

    One serving is equal to approximately 1 1/2 cups.
  • More Flavor

    Add orange extract and sesame oil to the sauce.
  • Additional Toppings

    Sesame seeds, toasted cashews, sunflower, or mung bean sprouts.
  • No Frozen Vegetable Mix

    Any vegetable mix will work here. Likewise, use the vegetables you have on hand like. We like zucchini, carrot, onion, mushrooms, peppers, celery, or bok choy.
  • No Arrowroot Powder

    Use cornstarch instead.


Calories: 501kcal | Carbohydrates: 94g | Protein: 23g | Fat: 5g | Cholesterol: 0mg | Sodium: 770mg | Fiber: 24g | Sugar: 27g | Vitamin A: 10506IU | Vitamin C: 31mg | Calcium: 163mg | Iron: 7mg

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