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Farro, roasted chickpeas, stir-fry cabbage, peppers, and carrots. Topped with roasted peanuts, cilantro, and sesame seeds. Served with creamy peanut sauce in a blue and white bowl.
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5 from 6 votes

Simple Chickpea Farro Stir-Fry with Peanut Sauce

Simple Chickpea Farro Stir-Fry with an easy 5-minute Peanut Sauce is a healthy vegan alternative to your favorite takeout dish. 
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Vegan
Servings: 3 people
Calories: 539kcal


  • 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
  • cup chopped cilantro
  • 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.


Calories: 539kcal | Carbohydrates: 66g | Protein: 23g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 10g | Sodium: 550mg | Potassium: 913mg | Fiber: 17g | Sugar: 11g | Vitamin A: 6719IU | Vitamin C: 73mg | Calcium: 119mg | Iron: 5mg