Mediterranean Chickpea and Vegetable Stir-Fry
Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.
Mediterranean · 40 min · Beans · vegetarian, vegan, gluten-free, dairy-free
318 cal
12g protein
45g carbs
10g fat
per serving · estimated
Ingredients
- 2 cans (15 oz each) Canned chickpeas
- 1 Red bell pepper
- 1 Zucchini
- 1 pint Cherry tomatoes
- 2 Garlic cloves
- 1 1/2 tbsp Olive oil
- 1 Lemon
- 1/4 cup Fresh parsley
- to taste Salt and pepper
Method (tap to check — screen stays awake)
- Drain and rinse the chickpeas; set aside.
- Chop the red bell peppers, zucchini, garlic, and parsley.
- Heat 2 tablespoons of olive oil in a large skillet over medium heat.
- Add the garlic and sauté for 30 seconds until fragrant.
- Add the bell peppers and zucchini; cook for about 8 minutes until tender.
- Stir in the chickpeas and cherry tomatoes; cook for another 5 minutes until heated through.
- Squeeze lemon juice over the stir-fry; season with salt and pepper to taste.
- 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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