Serves 2
23 min
Lemony Chickpea Stir-Fry
Recipe GLPRc8becd23ffe355
A bright and vibrant one-pan stir-fry combining tender chickpeas, roasted red pepper, zucchini, and leafy greens with a fresh lemon finish. This quick Middle Eastern–inspired dish comes together in minutes and delivers excellent fiber and plant-based protein. Perfect for a light weeknight dinner that's naturally vegetarian and gluten-free.
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Ingredients
2 tablespoons Ghee or extra-virgin olive oil
1 small Small onion or shallots, sliced
1 cup Cooked chickpeas
1 cup Chopped kale, spinach, or other hearty greens
1 Roasted red pepper, skinned and chopped
2 small Small zucchini, cut into half moons
½ Lemon zest and juice
Directions
Heat the ghee or olive oil in a large skillet or wok over medium-high heat until shimmering.
Add the sliced onion or shallots and sauté for 2 minutes, stirring occasionally, until fragrant and lightly softened.
Stir in the cooked chickpeas and zucchini half moons, cooking for 3 to 4 minutes while tossing to heat through and lightly brown the zucchini.
Add the chopped greens and roasted red pepper, stirring constantly for 1 to 2 minutes until the greens are just wilted and everything is heated through.
Remove from heat and stir in the lemon zest and juice. Taste and adjust seasonings as desired.
Divide between two bowls or plates and serve immediately.
