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Fried rice with broccoli and red bell pepper paired with saucy chickpeas.

Chickpea & Vegetable Fried Rice

  • Total Time: 50 minutes
  • Yield: 4 1x


This recipe for Chickpea & Vegetable Fried Rice uses pantry-friendly ingredients, is very versatile, and has a delicious, tangy, lime-maple sauce.


  • ¾ cups short grain brown raw rice or 2 ½ cups cooked rice
  • 1 15-ounce can chickpeas
  • For the sauce:
  • 1 teaspoon cornstarch
  • 3 teaspoons water
  • 1/3 cup low-sodium tamari or soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon maple syrup, plus more to taste
  • 1 tablespoon sesame oil
  • ½ teaspoon sriracha
  • Juice of one-half lime, plus more to taste
  • 1 teaspoon minced garlic
  • 1 teaspoon grated ginger
  • For the veggies:
  • 1 tablespoon neutral cooking oil
  • ½ white onion, diced
  • 1 teaspoon minced garlic
  • 1 cup chopped broccoli florets (1 medium head broccoli)
  • 1 cup diced red bell pepper (1 medium bell pepper)
  • 2 tablespoons low-sodium tamari or soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon toasted sesame oil


  1. Preheat the oven to 425°F.
  2. Cook the rice as per packet directions.
  3. Roast Chickpeas: Place the chickpeas onto a large, rimmed baking sheet in a single layer. Roast for 25 minutes.
  4. Make the Sauce: In a medium bowl, whisk the cornstarch, and water. Add the tamari, rice vinegar, maple syrup, sesame oil, sriracha, lime juice, garlic, and ginger. Adjust the maple syrup, and lime juice to taste. Set aside.
  5. For the veggies, heat the oil in a large sauté pan over medium-high heat. Add the onion, garlic, broccoli, and bell pepper. Cook for about 5 minutes, or until the onion is translucent.
  6. Cook: Add the cooked rice to the veggies and stir to combine. Cook for about 5 minutes, or until the rice starts to turn golden brown, stirring occasionally and flattening out the rice so it cooks evenly. Add the tamari, rice vinegar, and toasted sesame oil. Mix to incorporate. Set aside.
  7. Heat Sauce: In a medium skillet over medium-high heat, cook the sauce for about 3 minutes, or until it starts to thicken. Stir in the roasted chickpeas and mix to combine. Cook for about 1 minute more, or until the chickpeas are coated with the sauce and warmed through.
  8. Combine: Transfer the chickpeas and sauce to the sauté pan with the rice and veggies. Cook over medium-high heat for about 2 minutes, or until warmed through.


Most types of leftover, previously refrigerated rice can be substituted for the short grain brown rice in this recipe. Freshly cooked medium or long grain rice becomes mushy in fried rice. Short grain rice holds its shape, as does leftover refrigerated rice. 

For the broccoli, slice the small green florets from the top of the head of the broccoli using a sharp knife. Reserve the remaining broccoli for another use.

  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Category: Main Course
  • Cuisine: Vegan

Keywords: chickpeas, vegan fried rice, Asian vegan recipe, cheap vegan dinner