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Vegan lime chickpea stir-fry

Get the Recipe: Lime Chickpea Stir-fry

This vegan lime chickpea stir-fry is the perfect comforting, yet healthy dish that's made with an abundance of vegetables. It's also easy to make for a quick weeknight dinner. Gluten-free and oil-free.
5 from 1 vote


  • 7 oz rice noodles
  • 1 medium onion, chopped
  • 1 clove garlic, minced
  • 1 medium carrot, peeled and chopped
  • 5 oz broccoli
  • 3.5 oz mangetout
  • 3.5 oz baby sweetcorn
  • 1 can chickpeas, drained and rinsed

For the sauce

  • 4 tbsp rice vinegar
  • 3 tbsp soy sauce
  • 1 tbsp maple syrup
  • 2 tbsp tomato pureé
  • 1 lime, juice of
  • 1 tsp corn starch


  • Cook the noodles according to packaging instructions and prepare the sauce by whisking together the rice vinegar, tamari, maple syrup, tomato paste, lime juice and corn starch. 
  • Add the onion and the garlic to a non-stick frying pan and sauté for around 2 minutes, until the onion starts to soften. 
  • Add the carrots, broccoli, mangetout and sweetcorn. Cook for a further 4-5 minutes, then add the chickpeas and stir to combine. 
  • Add the noodles and the sauce, stirring for 1-2 minutes until the ingredients are well-combined and the sauce had thickened. Serve with spring onions and chillies, or any other garnish of your choice. 
Calories: 558kcal, Carbohydrates: 123g, Protein: 14g, Fat: 2g, Saturated Fat: 1g, Sodium: 1867mg, Potassium: 830mg, Fiber: 10g, Sugar: 17g, Vitamin A: 7867IU, Vitamin C: 66mg, Calcium: 172mg, Iron: 5mg