Gluten-Free Chickpea and Vegetable Stir-Fry

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tablespoons olive oil
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 zucchini, sliced
• 1 carrot, julienned
• 2 cups broccoli florets
• 2 cloves garlic, minced
• 2 tablespoons tamari (gluten-free soy sauce)
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 teaspoon grated ginger
• 2 tablespoons sesame seeds (optional)

Instructions:

1. Heat olive oil in a large skillet or wok over medium-high heat.
2. Add garlic and ginger and sauté for 1 minute until fragrant.
3. Add bell peppers, zucchini, carrot, and broccoli. Stir-fry for 5-7 minutes until vegetables are tender-crisp.
4. Add chickpeas, tamari, rice vinegar, and sesame oil. Stir well to combine.
5. Cook for an additional 2-3 minutes until everything is heated through.
6. Garnish with sesame seeds if desired and serve.

Are stir fried vegetables healthy?

A stir-fry is a great way to get a healthy dose of vegetables. If you add a little lean protein, a flavorful sauce, and serve your stir-fry over steamed brown rice, you’ve got a well-balanced meal. It’s also quick to make if you use precooked brown rice

chickpeas are healthy. In fact, chickpeas are nutrition all-stars! These edible seeds of flowering plants from the Fabaceae family are also known as legumes or pulses. Other nutrition power players in the same family include lentils, peas and peanuts.

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