Coated in a sticky pineapple sauce made from pantry ingredients, this chickpea stir fry is an easy vegan meal that takes just 30 minutes to put together! It’s full of vegetables, including bell peppers and snap peas, and finished with chopped cashews. You’ll love the complex flavor and simplicity of this recipe.
Oh boy, this recipe is a good one, Veg World! If you like pineapple chicken, you will love this plant-based twist. It’s a chickpea stir fry that uses similar ingredients, including a sticky pineapple stir fry sauce that’s super delish.
I added lots of vegetables (of course!) and some cashews for a little extra protein and healthy fat. I’m smitten with the final result. It’s so flavorful but SO easy. I can definitely see it becoming part of our regular dinner rotation.
This recipe reminds me of my Bok Choy Stir Fry with Mango. Be sure to check that out if you’re in the mood for a different veggie-loaded stir fry. My Turnip Stir Fry with White Beans is another reader favorite, too!
Ingredients and Substitutions
- Chickpeas: Use 2 15-ounce cans or a 28-ounce can. If you are using chickpeas you made from scratch, use about 3.5 cups.
- Canned pineapple in juice: You need about 2.5 cups of pineapple chunks and ¾ cup of juice, so using a 20-ounce can of pineapple in its juice makes the most sense. Of course, you can substitute fresh pineapple but then you need to purchase some pineapple juice separately.
- Bell peppers, red onion, and snap peas: These are my veggies of choice for chickpea stir fry. Feel free to substitute broccoli and/or carrots if desired.
- Cashews: I used raw cashews that I roughly chopped. You can use whatever kind of cashews you have on hand. Peanuts would also work.
- Scallions: These are optional but make a great topping.
- Reduced sodium soy sauce: Can sub coconut aminos or tamari.
- Rice vinegar: Can sub lime juice.
- Brown sugar: Use honey or maple syrup instead if desired (honey isn’t vegan though).
- Sesame oil: I used toasted but regular works too.
- Garlic: If you don’t have fresh, sub a teaspoon of garlic powder.
- Dried ginger: Or use a teaspoon of fresh ginger instead.
- Cornstarch: You can swap in arrowroot powder if needed.
For the full chickpea stir fry recipe card, with ingredient quantities and steps, scroll to the bottom of the post. Here’s a preview of the steps with pictures to guide you.
Prep the ingredients. Chop the red onion and bell peppers into ½-inch squares, and slice the snap peas in half.
Cook the vegetables, chickpeas, and pineapple in oil in a large skillet.
While the veggies cook, whisk together the ingredients for the sauce.
Add the cashews to the skillet. Pour the sauce over the vegetables. Stir to coat them and cook for a couple of minutes until the sauce thickens.
Storage and Reheating
Chickpea stir fry leftovers can be stored in an airtight container in the refrigerator for 2 to 3 days. Reheat in the microwave for 1 to 2 minutes until warmed through.
More Vegan Recipes
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Pineapple Chickpea Stir Fry
- Large skillet or wok
Stir fry ingredients
- 1 tablespoon extra virgin olive oil
- 2 bell peppers - cut into ½-inch squares
- 1 red onion - cut into ½-inch squares
- 2 cups sugar snap peas - cut into 1-inch pieces
- 1 20-ounce can pineapple chunks - drained; juice reserved for sauce
- 2 15-ounce cans chickpeas - drained and rinsed
- ½ cup cashews - roughly chopped
- 2 scallions - sliced, for garnish
Pineapple stir fry sauce
- ¾ cup pineapple juice - reserved from the canned pineapple
- 3 tablespoons reduced sodium soy sauce
- 3 tablespoons rice vinegar
- 1 teaspoon toasted sesame oil
- 1 tablespoon packed brown sugar - can omit if you want a less sweet sauce
- 2 cloves garlic - minced
- ½ teaspoon dried ginger
- 2 tablespoons cornstarch
- Warm olive oil in a large skillet or wok over medium heat. Add the peppers, onions, snap peas, pineapple chunks, and chickpeas. Cook for 15 to 17 minutes, stirring occasionally, until the peppers and onions are tender.
- In the meantime, make the sauce. In a measuring cup or bowl, whisk together the pineapple juice, soy sauce, rice vinegar, sesame oil, brown sugar, garlic, ginger, and cornstarch.
- When the vegetables are tender, add the cashews to the pan and pour in the sauce. Whisk the sauce once more right before you pour it into the pan in case the cornstarch settled to the bottom. Stir well to coat all of the ingredients in the sauce. Cook for 1 to 2 more minutes until the sauce thickens (it doesn't take long).
- Remove from heat and garnish with scallions. Serve and enjoy!
- Leave a rating or review by tapping the stars on this recipe card (above) or in the comments section (at the end of the post)!
- Store leftovers in an airtight container in the fridge for 2 to 3 days. Reheat in the microwave for 1 to 2 minutes until warmed through.
- To reduce the sugar content, omit the brown sugar or decrease the amount you use.
Enjoy this easy recipe! – Lizzie
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