Lemony Chickpea Stir Fry Vegan and Yum
Brighten up your plant-based meals with this vibrant Lemony Chickpea Stir Fry, a quick and flavorful vegan recipe bursting with fresh, zesty goodness. Perfect for busy weeknights, this dish combines protein-packed chickpeas, tender-crisp vegetables like red bell pepper and zucchini, and a citrusy sauce made with fresh lemon juice, zest, and a touch of maple syrup for balanced sweetness. Garlic, spinach, and optional chili flakes add depth and spice, while a garnish of fresh parsley or cilantro ensures a stunning finish. Ready in just 25 minutes, this gluten-free-friendly stir fry pairs wonderfully with quinoa or rice for a wholesome, satisfying meal. Whether you're a seasoned vegan or simply craving a refreshing new recipe, this dish delivers on flavor, nutrition, and ease of preparation!
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Recipe Information
Ingredients
- 2 cups cooked chickpeas (or canned, drained and rinsed)
- 3 tablespoons lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons olive oil
- 3 cloves garlic cloves, minced
- 1 medium red bell pepper, sliced
- 1 medium zucchini, sliced into half moons
- 2 cups spinach
- 2 tablespoons soya sauce (or tamari for gluten-free option)
- 1 tablespoon maple syrup
- 2 cups cooked quinoa or rice (optional, for serving)
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.5 teaspoons red chili flakes (optional, for heat)
- 2 tablespoons fresh parsley or cilantro, chopped (for garnish)
Instructions
Heat the olive oil in a large skillet or wok over medium heat.
Add minced garlic to the skillet and sauté for 1-2 minutes until fragrant.
Stir in the red bell pepper and zucchini. Cook for 5-6 minutes, stirring occasionally, until the vegetables are tender-crisp.
Add the cooked chickpeas to the skillet and toss to combine.
In a small bowl, whisk together the lemon juice, lemon zest, soya sauce, maple syrup, salt, and black pepper.
Pour the lemon mixture over the chickpeas and vegetables. Stir to coat everything evenly.
Cook for another 2-3 minutes until the sauce thickens slightly and the flavors meld together.
Add the spinach and cook for 1-2 minutes until just wilted.
Taste and adjust seasoning with salt, pepper, or chili flakes if desired.
Serve warm over cooked quinoa or rice, if using, and garnish with fresh parsley or cilantro.
Nutrition Facts
Calories |
1636 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.6 g | 62% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4954 mg | 215% | |
| Total Carbohydrate | 243.4 g | 89% | |
| Dietary Fiber | 51.1 g | 182% | |
| Total Sugars | 48.4 g | ||
| Protein | 64.3 g | 129% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 399 mg | 31% | |
| Iron | 21.6 mg | 120% | |
| Potassium | 3341 mg | 71% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
