This vibrant and nutritious dish is perfect for meal prep and can be stored in the refrigerator for a few days, making it a convenient option for busy weeknights. It’s packed with nutrients, fiber, and plant-based protein.

Ingredients

• 1 can (15 oz) of chickpeas, drained and rinsed
• 2 tablespoons of olive oil
• 1 medium onion, sliced
• 2 garlic cloves, minced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 2 cups of broccoli florets
• 1 cup of snap peas
• 2 tablespoons of low-sodium soy sauce (or tamari for gluten-free)
• 1 tablespoon of fresh ginger, grated
• 1 tablespoon of sesame oil
• 1 tablespoon of lemon juice
• 1/4 teaspoon of red pepper flakes (optional)
• Salt and pepper to taste
• 2 tablespoons of sesame seeds for garnish (optional)
• 2 tablespoons of chopped fresh cilantro or parsley for garnish (optional)

Instructions

1. Prepare the Ingredients:
   • Drain and rinse the chickpeas.
   • Slice the onion and bell peppers.
   • Mince the garlic.
   • Grate the ginger.
2. Cook the Vegetables:
   • Heat the olive oil in a large skillet over medium heat.
   • Add the onion and garlic, sauté until fragrant and translucent, about 2-3 minutes.
   • Add the bell peppers, broccoli, and snap peas. Stir fry for about 5-7 minutes until the vegetables are tender-crisp.
3. Add Chickpeas and Seasonings:
   • Add the chickpeas to the skillet, stirring to combine with the vegetables.
   • Pour in the soy sauce, sesame oil, lemon juice, and grated ginger. Stir well to coat everything evenly.
   • Add red pepper flakes, salt, and pepper to taste.
4. Finish and Serve:
   • Cook for an additional 3-5 minutes, allowing the flavors to meld together and the chickpeas to heat through.
   • Garnish with sesame seeds and fresh cilantro or parsley if using.
   • Serve hot, either on its own or over cooked rice or quinoa for a more substantial meal.