Comes together in just minutes, this teriyaki chickpea recipe is a weeknight WINNER! Lightly pan fried chickpeas and zucchini coated in a vibrant and flavorful, pantry pull sauce. Paired with a crunchy veggie slaw and some rice. SO. FREAKIN. GOOD.
INGREDIENTS
1/4c soy sauce
1/4c honey (can sub 3T maple or brown sugar)
1/2t rice wine vinegar
1T garlic, grated
1T ginger, grated (can sub 1t ground)
1/2c zucchini, chopped
1 1/2c cooked chickpeas/1 can drained – make your own here
1-2c cabbage, shredded – optional
1 small carrot, thin slice/shredded – optional
1/2 cucumber, chopped – optional
1/2 lime, juiced – optional
Green onion, chopped – optional
Sesame seeds – optional
INSTRUCTIONS
Toss cabbage, carrot, cucumber and lime juice together.
Put soy sauce, honey, vinegar, garlic and ginger in a bowl, stir to combine and set aside. Saute zucchini in a little oil with a pinch of salt for 1-2 minutes Add chickpeas and cook for another 1-2 minutes. Pour sauce over and stir. Bring to a boil and reduce to simmer until sauce has thickened.
Serve over rice with cabbage slaw and top it off with some green onion and sesame seeds.
ENJOY!
One response to “TERIYAKI CHICKPEAS”
Looks so yummy
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