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.