Prep Time: 10 minutes   Cook Time: 10 minutes   Total Time: 10 minutes   Yield: 4 servings


1 tablespoon sesame oil
1/2 medium onion, finely chopped
3 garlic cloves, minced
1-inch piece fresh ginger, minced
8 ounces cremini mushrooms, sliced
3 large carrots, cut into matchsticks
1 bell pepper, cored and sliced
8 ounces snap peas
1 (15-ounce) can chickpeas, drained and rinsed
1/2 cup teriyaki sauce

For serving:

16 ounces cooked brown rice
Chopped scallions
Sesame seeds
Roasted cashews


In a large skillet, warm the sesame oil over medium heat. Add the onion, sprinkle with a few dashes of salt, and cook for 3 minutes.

Next add the garlic, ginger, and mushrooms, and continue to cook for another 5 minutes. Add the carrots, bell pepper, and snap peas, stir together and cook for 5-7 more minutes, until the vegetables are tender but still crisp.

Add the chickpeas with the teriyaki sauce, stir together and cook for 5 more minutes, until everything is evenly coated and heated through. Serve warm with brown rice. Top with scallions, cashews, and sesame seeds.


Look for a vegan brand of teriyaki sauce if you’d like to keep this recipe vegan.

Recipe Adopted from


June 6, 2017