Chickpea and Vegetable Stir-Fry

A vibrant and delicious Chickpea and Vegetable Stir-Fry that combines protein-rich chickpeas and a medley of fresh vegetables in a savory soy sauce, perfect for a quick and nutritious weeknight dinner.

Prep time: 15 minutes
Cook time: 10 minutes
Serves: 4

Ingredients

1 can (15 oz) chickpeas, drained and rinsed

2 tbsp olive oil

1 red bell pepper, sliced

1 yellow bell pepper, sliced

1 cup broccoli florets

1 cup sugar snap peas

1 medium carrot, julienned

2 cloves garlic, minced

1 inch ginger, grated

3 tbsp soy sauce

1 tbsp sesame oil

1 tbsp rice vinegar

1 tsp sriracha (optional)

2 green onions, sliced

2 tbsp sesame seeds

Instructions

1. Heat olive oil in a large skillet or wok over medium-high heat.

2. Add minced garlic and grated ginger, sauté for 1 minute until fragrant.

3. Add chickpeas to the skillet, stirring occasionally until they are golden brown, about 5 minutes.

4. Add red and yellow bell peppers, broccoli, sugar snap peas, and carrot. Stir-fry for 4-5 minutes until vegetables are tender-crisp.

5. In a small bowl, mix soy sauce, sesame oil, rice vinegar, and sriracha. Pour over the stir-fry and toss to coat evenly.

6. Cook for an additional 2 minutes, allowing the sauce to thicken slightly.

7. Remove from heat and garnish with sliced green onions and sesame seeds before serving.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat in a skillet over medium heat until warmed through, or microwave for 1-2 minutes.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.