Based on plant-based / vegan recipe blogs (Minimalist Baker / similar style)
Serves: 4
Ingredients
- 1 can (15 oz) chickpeas, drained & rinsed
- 1 tbsp soy sauce (or tamari if gluten-free)
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tbsp cornstarch
- 1 red bell pepper, sliced
- 1 cup snap peas
- 2 carrots, julienned
- 2 cloves garlic, minced
- 1 tbsp grated fresh ginger
- 2 green onions, sliced
- Sesame seeds to garnish
Instructions
Press chickpeas lightly (remove excess moisture). Toss chickpeas with cornstarch, a
pinch of salt & pepper.
In a skillet with 1 tbsp oil over medium-high, stir-fry chickpeas until golden (4–6
min). Remove and set aside.
In same pan, add more oil if needed, sauté garlic, ginger ~30 sec, then add bell
pepper, snap peas, carrots. Stir-fry ~3–4 min.
Add back chickpeas; pour soy sauce + vinegar, toss to combine and warm through
(~1–2 min).
Top with green onion, sesame seeds.
