Asian-inspired Simple Chickpea Farro Stir-Fry with Peanut Sauce is a healthy vegan alternative to your favorite takeout dish.
A budget-friendly meal that will quickly become your favorite go-to weeknight dinner.
This versatile recipe is a great one for using up veggies you already have on hand. The easy 5-ingredient peanut dressing also pairs well with salads, roasted veggies, tofu, and tempeh.
This dish was inspired by my Creamy Tahini Chickpeas & Veggies on this site. Feel free to swap out the Peanut Sauce for this Creamy Dairy-Free Ranch Dressing if you have a nut allergy, or to change things up.
See recipe card for quantities.
See recipe card for quantities.
Cook the farro until al dente. Do not overcook. It should still have a bite to it.
Rubbing the chickpeas between layers of a kitchen towel before seasoning removes the skins and gets them even crispier. This step is optional, but worth doing if you have the time.
Toss the chickpeas with sesame oil, five spice powder, and salt to taste.
The cooking time is shorter with an air-fryer, but both methods work great. If you choose to roast the chickpeas, broil for an additional two minutes at the end for extra crispiness.
Make the creamy peanut sauce. Combine the sauce ingredients in a medium bowl and whisk well to combine.
Enjoy this stir-fry warm or at room temperature. Both are delectable.
🥬 Substitutions & Variations
- Farro - instead of farro, you can use spelt berries, wheat berries, wholegrain barley, or short grain brown rice
- Five spice powder - you can also use allspice, cinnamon and nutmeg, smoked paprika, or chipotle powder
- Carrots & bell pepper - substitute with zucchini, green peas, snap peas, snow peas, or green beans. Chop the veggies and use the same quantities as listed in the recipe.
- Napa cabbage - use green cabbage or savoy cabbage instead
- Peanuts - use your choice of nuts or omit as desired
- Peanut butter - use your choice of nut butter (almond, cashew)
Feel free to swap out the peanut sauce for a different dressing. Check out this Quick Edamame Quinoa Salad recipe for an oil-free alternative. See my other Veggie Bowls for even more dressing choices.
Air-fryers are convenient to use and brown foods more quickly than conventional ovens. Plus, they can be used as a healthy alternative to deep-frying with very little oil.
If you are in the market for an air-fryer, look for one made with nontoxic materials.
Refrigerate any remaining Simple Chickpea Farro Stir-Fry in a separate airtight container from the Peanut Sauce. Recombine for serving. The stir-fry is good for up to 2 days, and the peanut dressing for up to 1 week.
These ingredients don't stand up well to freezing.
💡 Top tip
Don't overcook the farro or veggies. They taste much better when they still have a crunch to them.
Cook the chickpeas in a single layer so they brown evenly.
Despite its misleading name, a peanut is actually a legume. Nutritionally speaking, peanuts and nuts are fairly similar. Both are rich in heart healthy fats and fiber, as well as several vitamins and minerals.
However, not all peanut butters are created equal. Look for a brand made with 100% peanuts with no added salt or sugar.
Farro is a form of wheat which means it contains gluten. Swap out the farro for brown rice, and use gluten-free tamari in the peanut sauce to make this dish gluten-free.
Omit the sesame oil to make this dish oil-free. Cook the aromatics and veggies in a little tamari or soy sauce instead.
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For more delicious stir-fry recipes, check out my Vegan Asian Recipes page.
Simple Chickpea Farro Stir-Fry with Peanut Sauce
- ½ cup dry farro or rice
- 15 ounces chickpeas canned, drained and rinsed
- Dash of five spice powder or smoked paprika
- Drizzle of sesame oil or olive oil, plus more for sautéing
- Salt to taste
- 2 large garlic cloves minced
- 2 teaspoons grated ginger
- ¾ cup diced carrots (about 2 medium carrots)
- ¾ cup chopped bell pepper (about 2 small peppers)
- 2 ½ cups thinly sliced napa cabbage or green cabbage
- ⅓ cup chopped cilantro
- ⅓ cup roasted peanuts
For the dressing:
- 3 tablespoons smooth peanut butter or almond, or cashew
- 3 tablespoons reduced sodium tamari or soy sauce
- 1 tablespoon plus 1 teaspoon rice vinegar
- 1 tablespoon toasted sesame oil
- ½ teaspoon garlic powder
- ½ teaspoon ground ginger
- Cook the farro according to the directions on the packet until al dente.
- Roast the chickpeas: Toss the chickpeas in five spice powder, sesame oil, and salt to taste. Roast at 425ºF for 15 minutes, or until golden brown. Broil for about 2 minutes more, or until crispy. (Alternatively, air-fry the chickpeas for about 4 minutes at 350ºF, or until crispy and golden brown.
- Cook the veggies: Heat a drizzle of sesame oil in a large nonstick skillet over medium high heat. Cook the garlic, ginger, and carrots for 2 minutes. Add the bell pepper and cook for 3 minutes more. Add the cabbage and cook for about 4 minutes more, or until just wilted. Stir frequently. Add salt to taste.
- Make the dressing: Add the peanut butter, tamari, rice vinegar, toasted sesame oil, garlic powder, and ground ginger to a medium bowl. Add 3 tablespoons warm water. Whisk until smooth. Set aside.
- Assemble: In a large bowl, combine the farro, chickpeas, cooked veggies, cilantro, and peanuts. Mix until fully incorporated. Serve warm or chilled. Add a generous drizzle of dressing for serving.
- For oil-free: Omit the sesame oil. Cook the aromatics and veggies in a little tamari or soy sauce instead.
- For gluten-free: Use gluten-free tamari, and replace the farro with brown rice.
This information is provided as a courtesy and is an ESTIMATE only. Varying factors such as product types or brands purchased can change the nutritional information in any given recipe.