Asian Chickpeas and Broccoli – Gluten Free, Vegan, Soy Free
This Asian Chickpeas and Broccoli recipe is so easy to make and tastes amazing! It’s the perfect gluten free, vegan, and soy free dinner recipe!
I absolutely LOVE Asian food! It’s been a favorite of mine since WAY before food allergies. I was pretty bummed when I first found out about my food allergies because I knew Asian takeout just wasn’t going to be an option anymore.
Once I started figuring out all of my allergy friendly substitutes I knew I needed to try to recreate all of my favorite Asian dishes.
I use coconut aminos in all of my Asian dishes to replace soy sauce (yes soy sauce has gluten in it!). The flavor is amazing and has a touch of sweetness which we really enjoy in this dish. If you are allergic to coconut, you can also use Tamari in this dish which is another type of gluten free soy sauce substitute (it is not soy free).
This Asian Chickpeas and Broccoli recipe is one of my all time favorites because it is simple, takes less than 30 minutes to make, and tastes INCREDIBLE!
I’m always so surprised with how much flavor I can get out of the most simple ingredients. Let’s talk about how you make it!
GLUTEN FREE AND VEGAN ASIAN CHICKPEAS AND BROCCOLI RECIPE INGREDIENTS:
- 1 15oz cans chickpeas (garbanzo beans), drained and rinsed
- 1 tbsp. olive oil
- 1 onion, diced
- 4 cups broccoli florets
- 3 cloves garlic, minced
Sauce Ingredients
- 1/3 cup coconut aminos (or other gluten free soy sauce substitute)
- 1 tbsp. coconut sugar (or brown sugar – optional)
- 1/2 tsp ground ginger
- 1 tbsp. cornstarch
HOW TO MAKE VEGAN ASIAN CHICKPEAS AND BROCCOLI:
- Add 1 tbsp. olive oil to a large pan and heat over medium-high heat. Add onion and broccoli to the pan. Sauté until soft about 8 minutes.
- While onion and broccoli are cooking, add all sauce ingredients to a small bowl and whisk to combine.
- Add minced garlic and chickpeas to the pan and cook for an additional 2-3 minutes.
- Pour in sauce and cook for another 5 minutes or until the sauce has thickened.
- Serve over rice, quinoa, or all by itself.
♥ Don’t forget to rate this recipe and leave a comment below if you give this recipe a try! ♥
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Asian Chickpeas and Broccoli – Gluten Free, Vegan
- Prep Time: 10 min
- Cook Time: 15 min
- Total Time: 25 min
- Yield: 4 servings 1x
Description
This Asian Chickpeas and Broccoli recipe is so easy to make and tastes amazing! It’s the perfect gluten free, vegan, and soy free dinner recipe!
Ingredients
- 1 15oz cans chickpeas (garbanzo beans), drained and rinsed
- 1 tbsp. olive oil
- 1 onion, diced
- 4 cups broccoli florets
- 3 cloves garlic, minced
Sauce Ingredients
- 1/3 cup coconut aminos (or other gluten free soy sauce substitute)
- 1 tbsp. coconut sugar (or brown sugar – optional)
- 1/2 tsp ground ginger
- 1 tbsp. cornstarch
Instructions
- Add 1 tbsp. olive oil to a large pan and heat over medium-high heat. Add onion and broccoli to the pan. Sauté until soft about 8 minutes.
- While onion and broccoli are cooking, add all sauce ingredients to a small bowl and whisk to combine.
- Add minced garlic and chickpeas to the pan and cook for an additional 2-3 minutes.
- Pour in sauce and cook for another 5 minutes or until the sauce has thickened.
- Serve over rice, quinoa, or all by itself.
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This recipe has been included by Twinkl among their top picks for 10+ Healthy (and delicious) lunch ideas for the whole family.