Spicy Chickpea and Vegetable Stir-Fry
Delight in a flavorful and healthy meal with Grilled Lemon Herb Chicken accompanied by a refreshing quinoa salad—a perfect addition to your weight loss journey.
Equipment
- 1 Wok or large skillet
- 1 Cutting board
- 1 Knife
- 1 Mixing bowls
Ingredients
- 2 cups cooked chickpeas (canned or boiled)
- 1 cup broccoli florets
- 1 bell pepper thinly sliced
- 1 medium carrot, julienned
- 1 zucchini, sliced
- 1 cup snap peas, ends trimmed
- 3 cloves garlic, minced
- 1 tbsp ginger, grated
- 2 tbsp low-sodium soy sauce
- 1 tbsp sriracha sauce (adjust to taste)
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- 1 tbsp olive oil
- Sesame seeds for garnish (optional)
- Green onions for garnish (optional)
Instructions
- 1. Heat olive oil in a wok or large skillet over medium-high heat.2. Add minced garlic and grated ginger, sauté for 1-2 minutes until fragrant.3. Add broccoli, bell pepper, carrot, zucchini, and snap peas to the wok. Stir-fry for 5-7 minutes until vegetables are tender yet crisp.4. Add cooked chickpeas to the vegetables and stir to combine.5. In a small bowl, mix soy sauce, sriracha sauce, sesame oil, and rice vinegar to create the sauce.6. Pour the sauce over the chickpea and vegetable mixture. Stir well to coat evenly.7. Continue to cook for an additional 3-5 minutes until the chickpeas are heated through.8. Garnish with sesame seeds and green onions if desired.9. Serve the Spicy Chickpea and Vegetable Stir-Fry over a bed of cauliflower rice or quinoa.
Notes
- Adjust the spice level by varying the amount of sriracha.
- Experiment with other vegetables like mushrooms or spinach.
- This stir-fry is not only low in calories but also high in fiber and protein, making it an excellent choice for weight loss.