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Heat a large pan over medium heat and add 1 tsp olive oil, snap peas, carrots and broccoli. Season with a pinch of salt and pepper and cook until vegetables are beginning to soften, about 10 minutes.
Make the honey garlic sauce while the vegetables are cooking. Add all sauce ingredients to a small bowl or jar and mix until combined.
Add the chickpeas to the vegetables and then pour the sauce mixture over. Cook until sauce thickens and coats the back of a spoon. Make sure to stir often because honey can burn easily. Serve over rice, quinoa, cauliflower rice or your favorite grain.