This Zucchini Chickpea Stir Fry is one of those dishes that make healthy eating feel exciting. It’s bright, colorful, and full of protein-packed chickpeas tossed with tender zucchini and a garlicky soy glaze. Everything cooks in under 20 minutes, making it a weeknight favorite that tastes like something from your favorite takeout spot — but better.
The first time I made this dish, it was one of those “what’s left in the fridge?” nights. I had a couple of zucchini, a can of chickpeas, and some soy sauce. I tossed them together in a skillet with garlic and honey, and the aroma instantly filled the kitchen. The result was savory, slightly sweet, and perfectly balanced. Since then, it’s become one of my go-to quick dinners — right alongside my One Pot Vegetarian Chili Mac and Cottage Cheese and Veggie Bake.
Zucchini Chickpea Stir Fry
Ingredients
Equipment
Method
- Slice the zucchini, drain and rinse the chickpeas, and mince the garlic. Have all ingredients ready before heating your skillet — this cooks fast!
- Heat oil in a large skillet over medium-high heat. Add chickpeas and cook for 4–5 minutes, stirring occasionally, until they start to turn golden and slightly crispy.
- Toss in the zucchini, bell pepper, and garlic. Stir frequently and cook for another 5 minutes until the veggies are tender but not mushy.
- In a small bowl, whisk together soy sauce, honey, red pepper flakes, and a pinch of black pepper. Pour the sauce into the skillet and toss everything to coat evenly.
- Let it cook for 2–3 more minutes until the sauce slightly thickens and glazes the chickpeas and zucchini. Remove from heat and serve immediately with rice or quinoa.
Nutrition
Notes
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Let us know how it was!Why You’ll Love Zucchini Chickpea Stir Fry
This Zucchini Chickpea Stir Fry is fast, wholesome, and endlessly customizable. The chickpeas give it a satisfying, nutty bite while the zucchini stays tender-crisp. The simple sauce — just a blend of soy, garlic, and honey — ties everything together beautifully. It’s perfect for quick lunches, light dinners, or healthy meal prep.
If you love easy, plant-forward recipes like my Cottage Cheese and Spinach Crustless Quiche or Cottage Cheese Flagels, this stir fry will fit right into your weekday menu.
Ingredients You’ll Need
For the Stir Fry:
- 2 tablespoons olive oil or sesame oil
- 2 medium zucchini, sliced into half moons
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 red bell pepper, sliced
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 tablespoon honey (or maple syrup for vegan)
- ½ teaspoon crushed red pepper flakes
- ¼ teaspoon black pepper
- Salt to taste
Optional Add-Ins:
- Sliced onions or green beans
- Cooked quinoa or rice for serving
- Fresh cilantro or sesame seeds for garnish
Like my Low Carb Crustless Pizza Bowl, this recipe uses simple pantry staples and transforms them into something exciting.
How to Make Zucchini Chickpea Stir Fry
Step 1: Prepare the Ingredients
Slice the zucchini, drain and rinse the chickpeas, and mince the garlic. Have all ingredients ready before heating your skillet — this cooks fast!
Step 2: Sauté the Chickpeas
Heat oil in a large skillet over medium-high heat. Add chickpeas and cook for 4–5 minutes, stirring occasionally, until they start to turn golden and slightly crispy.
Step 3: Add the Vegetables
Toss in the zucchini, bell pepper, and garlic. Stir frequently and cook for another 5 minutes until the veggies are tender but not mushy.
Step 4: Make the Sauce
In a small bowl, whisk together soy sauce, honey, red pepper flakes, and a pinch of black pepper. Pour the sauce into the skillet and toss everything to coat evenly.
Step 5: Cook & Serve
Let it cook for 2–3 more minutes until the sauce slightly thickens and glazes the chickpeas and zucchini. Remove from heat and serve immediately with rice or quinoa.
It’s as quick and satisfying as my Buffalo Chicken Bowls — healthy, flavorful, and ready in under half an hour.
Tips for Perfect Zucchini Chickpea Stir Fry
- Use a hot skillet: High heat gives the veggies that nice sear without making them soggy.
- Don’t overcrowd: If your pan is small, cook in batches to keep the chickpeas crispy.
- Balance your sauce: Add a little extra soy sauce for saltiness or honey for sweetness.
- Finish fresh: A sprinkle of lime juice or sesame seeds adds brightness.
These same balance tricks make my Cottage Cheese Beef Noodle Bake a success — it’s all about layering flavor simply.
How to Serve It
| Serving Style | Best Pairing Ideas |
|---|---|
| Quick Lunch | Serve with brown rice or couscous |
| Light Dinner | Add tofu or grilled tempeh for extra protein |
| Meal Prep | Store in bowls with quinoa and roasted veggies |
| Asian-Inspired Bowl | Top with sesame oil, chili sauce, and green onions |
Like my Cheesy Tortilla Quiche, this recipe is incredibly versatile — it works as a meal or a side, depending on your mood.
How to Store and Reheat
Storage: Store leftovers in an airtight container in the fridge for up to 4 days.
Freezing: Freeze in single portions for up to 2 months.
Reheating: Warm in a skillet with a splash of water or microwave for 1–2 minutes.
It’s as meal-prep friendly as my One-Pan Chicken Gallaba Skillet — simple, satisfying, and easy to reheat.
Flavor Variations
- Spicy Garlic Stir Fry: Add chili paste or extra red pepper flakes for a kick.
- Teriyaki Twist: Swap honey for teriyaki sauce for a sweet-savory glaze.
- Coconut Curry Style: Stir in a few tablespoons of coconut milk and curry powder.
- Mediterranean Version: Use olive oil, oregano, and lemon for a lighter flavor.
Each variation adds a new twist — just like my Cottage Cheese Egg Bites can be customized a dozen different ways.
Frequently Asked Questions
1. Can I add tofu or rice to this dish?
Yes! Tofu makes it heartier, and rice or quinoa turns it into a full meal.
2. What sauces go well with Zucchini Chickpea Stir Fry?
Soy sauce, teriyaki, sesame ginger, or a drizzle of sriracha all work beautifully.
3. Can I use canned or cooked chickpeas?
Either works, but pan-frying canned chickpeas gives the best crisp texture.
4. How do I prevent soggy zucchini?
Cook on high heat and don’t overcrowd the pan — moisture needs space to evaporate.
The Final Bite
This Zucchini Chickpea Stir Fry is proof that simple ingredients can make a bold, flavorful meal. It’s light but filling, wholesome but satisfying, and best of all, ready in minutes.
Whether you’re cooking for yourself, meal-prepping for the week, or just need a quick dinner, this dish brings color, freshness, and flavor to your table — all in one skillet.