High-Protein Chickpea and Vegetable Stir-Fry

A nutrient-packed stir-fry that’s flavorful and hits your protein goals!

• If you are a volume eater make sure to have a glass of water before your dinner. 
• You can add more mushroom, capsicum ( bell peppers) or zucchini in this recipe, 
• make sure to be careful with soy sauce as it has a lot of sodium
• For this recipe ideally olive or avocado oil is best 
• If you calories allow you, you can have 1.5 times the portion 

Ingredients:

• Boiled chickpeas: 150g (1/2 cup)
• Mixed vegetables (zucchini, bell peppers, carrots): 1 cup
• Onion: 1 small, sliced
• Garlic: 2 cloves, minced
• Soy sauce: 1 tsp
• Oil: 1 tsp
• Spices:
  • 1/4 tsp black pepper
  • 1/4 tsp chili flakes
  • Salt to taste

Instructions:

1. Heat 1 tsp oil in a non-stick pan over medium heat.
2. Add minced garlic and sliced onion, sauté for 2-3 minutes until fragrant.
3. Add the mixed vegetables and stir-fry for 5-7 minutes until tender-crisp.
4. Toss in boiled chickpeas, soy sauce, black pepper, chili flakes, and salt. Cook for 3 minutes, stirring occasionally.
5. Serve hot and enjoy a protein-packed, wholesome meal!

Nutrition (Approx):

• Calories: ~370
• Protein: ~20g
• Carbs: ~45g
• Fat: ~10g

This adjusted recipe boosts the chickpea portion to achieve 20g protein while keeping it balanced and delicious!