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.


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


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.



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