Easy Orange Chickpea Stir Fry

Easy orange chickpea stir fry with chickpeas, veggies, and fresh squeezed orange served over fluffy cauliflower rice. Perfect for meal prep dinners!

Do you like your dinners hot?

With the weather getting warmer, I haven’t felt like turning the oven on quite as much.

In fact, last night I had a gigantic salad for dinner, noshing on My Go To Kale Salad while Dan searched the DVR for shows.

Who am I?!

Typically, though, no matter the season, I equate dinner with a warm meal.

So I’ve recently rediscovered my love of a good stir fry– quick, easy, flavorful, and packed with as many veggies as you can fit in the skillet.

This Easy Orange Chickpea Stir Fry comes together in 20 minutes for a quick flavorful plate that’s spicy and naturally sweet!

Ah, chickpeas.

I’m not sure I could survive in a world without them.

In this recipe they serve as the “meat” of the stir-fry, if you will.

This mix is slightly sweet, slightly spicy, and super simple.

The orange flavor here is subtle but real– it’s just fresh squeezed orange to give everything a pleasant citrus-y feel.

For a sweeter take, feel free to drizzle in a teaspoon of maple syrup to complement the sweetness of the orange juice.

I used green beans and bell pepper for my veggies because that’s what I had on hand, but you can add any vegetables you like.

Some other ideas that I think would taste excellent are: snap peas, sliced carrots, onion, and broccoli.

This Easy Orange Chickpea Stir Fry is perfect for busy workweek dinners on the fly!

It comes together very quickly on the stove-top for a fresh meal with minimal ingredients.

The recipe below serves 2, but if you don’t want leftovers or have a small skillet, divide the ingredients by half to make a single serving (how I enjoy it most of the time).

I love it served over a basic cauliflower rice for double the veggie power.

If you’re looking for a heartier meal, try serving over quinoa or your favorite rice instead.

Try adding a spoonful of chopped cashews and sliced avocado to dress it up even more.

Enjoy!

If you make this Easy Orange Chickpea Stir Fry, I want to hear about it. I’d love to see how yours turned out!

Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums. 

Give me a shout on Instagram and use #floraandvino to show me your creations.

Check out my Pinterest page to pin more recipes like this one to make later.

For more easy stir fry recipes, check out my  Spicy Tempeh Sesame Broccoli Stir Fry.

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XO Lauren

Easy Orange Chickpea Stir Fry

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• Author: Flora & Vino
• Total Time: 22 mins
• Yield: 2 servings
• Diet: Vegan

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Description

Easy orange chickpea stir fry with chickpeas, veggies, and fresh squeezed orange served over fluffy cauliflower rice. Perfect for meal prep dinners!

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Ingredients

Orange Chickpea Stir-Fry

• 1–2 tsp avocado oil (or sub 1/4 cup veggie broth if oil-free)
• 1 15 oz. can chickpeas, drained and rinsed
• 2 cups snap peas or green beans
• 2 bell peppers, thinly sliced
• 1/4 tsp garlic powder
• Himalayan sea salt, to taste
• pinch of red pepper flakes
• 1 blood orange or regular orange, squeezed
• 1–2 tsp maple syrup (optional for additional sweetness– I usually omit!)
• 2 TSBP crushed cashews (optional)
• 1/4 cup chives or green onion, thinly sliced

Cauliflower Rice

• 1 small head of cauliflower, grated into “rice”
• avocado oil spray
• Himalayan sea salt
• avocado, for serving

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Instructions

1. Add the cauliflower to a food processor or high-speed blender and pulse until you achieve “rice”.
2. Heat a pan over medium and add a small drizzle of avocado oil, or use veggie broth if avoiding oil.
3. Once it’s warm, add the cauliflower rice along with a shake of Himalayan sea salt and heat for 3-5 mins, stirring frequently, then reduce heat, cover, and cook for 5-7 more mins, stirring occasionally, until cauliflower is soft and slightly browned. Remove from heat and set aside.
4. Add the avocado oil to a large skillet and heat over medium-high. Once it’s warm, add the bell pepper and snap peas or green beans and heat it 3-5 minutes, or until they start to soften. Add the chickpeas, garlic powder, and Himalayan sea salt and continue cooking for 5 more minutes, stirring frequently, or until the chickpeas are slightly browned and the veggies are vibrant red and green. Add a pinch of red pepper flakes, chives, optional maple syrup, and a large squeeze of orange and cook 1-2 minutes more to incorporate the flavors.
5. Serve with cauliflower rice (or sub quinoa or regular rice) and optional sliced avocado.
6. Store leftovers separately the the refrigerator for 2-3 days and reheat before serving.

• Prep Time: 10 mins
• Cook Time: 12 mins
• Category: Entree, Main Dish
• Method: Stovetop
• Cuisine: Vegan, Gluten-Free

Photography by Hot Pan Kitchen