Mediterranean Chickpea and Vegetable Stir-Fry

Mediterranean · 40 min · Beans · vegetarian, vegan, gluten-free, dairy-free

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Ingredients

• 2 cans (15 oz each) Canned chickpeas
• 2 Red bell pepper
• 2 Zucchini
• 1 pint Cherry tomatoes
• 3 Garlic cloves
• 3 tbsp Olive oil
• 1 Lemon
• 1/4 cup Fresh parsley
• to taste Salt and pepper

Method

1. Drain and rinse the chickpeas; set aside.
2. Chop the red bell peppers, zucchini, garlic, and parsley.
3. Heat 2 tablespoons of olive oil in a large skillet over medium heat.
4. Add the garlic and sauté for 30 seconds until fragrant.
5. Add the bell peppers and zucchini; cook for about 8 minutes until tender.
6. Stir in the chickpeas and cherry tomatoes; cook for another 5 minutes until heated through.
7. Squeeze lemon juice over the stir-fry; season with salt and pepper to taste.
8. Garnish with chopped parsley and serve warm.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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