Looking for a quick, nutritious dinner that’s both satisfying and flavor-packed? This Zucchini and Chickpea Stir-Fry has become my go-to recipe for busy weeknights. It combines the natural sweetness of fresh zucchini with protein-rich chickpeas in a dish that comes together in just minutes. What I love most about this recipe is how it transforms simple pantry staples into something truly delicious.
Ingredients
- 2 medium zucchini, cut into half-moons
- 2 (15 oz) cans chickpeas, drained and rinsed
- 3 cloves garlic, minced
- 1 medium onion, diced
- 2 tablespoons olive oil
- 1 tablespoon soy sauce (use tamari for gluten-free option)
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- Salt and pepper to taste
- Fresh lemon juice from 1/2 lemon
- Optional: Fresh herbs like parsley or cilantro for garnish
Instructions
- Heat olive oil in a large skillet or wok over medium-high heat until shimmering.
- Add diced onion and cook for 2-3 minutes until it begins to soften.
- Toss in the minced garlic and cook for another 30 seconds until fragrant.
- Add the chickpeas to the pan. Cook for 3-4 minutes, stirring occasionally, until they begin to get slightly crispy.
- Stir in cumin and paprika, coating the chickpeas evenly.
- Add the zucchini half-moons to the pan. Cook for 4-5 minutes, stirring occasionally, until the zucchini is tender-crisp.
- Pour in the soy sauce and stir to combine.
- Season with salt and pepper to taste.
- Finish with a squeeze of fresh lemon juice and garnish with herbs if desired.
Cook Time and Serving Size
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Recipe Notes
To ensure the best results with this Zucchini and Chickpea Stir-Fry, keep these helpful tips in mind:
- Don’t overcrowd the pan – if needed, cook in batches to allow proper browning
- Pat the chickpeas dry before adding them to the pan for better crisping
- Cut zucchini pieces uniformly for even cooking
- For meal prep, store in an airtight container in the refrigerator for up to 3 days
- To add more protein, consider serving over quinoa or brown rice
- If you prefer a spicier dish, add red pepper flakes or a dash of sriracha
This versatile stir-fry works beautifully as a main dish or side, and it’s naturally vegan and gluten-free (with tamari). The leftovers reheat wonderfully, making it perfect for meal prep or next-day lunches.
Zucchini and Chickpea Stir-Fry
Ingredients
- 2 medium zucchini cut into half-moons
- 2 15 oz cans chickpeas, drained and rinsed
- 3 cloves garlic minced
- 1 medium onion diced
- 2 tablespoons olive oil
- 1 tablespoon soy sauce use tamari for gluten-free option
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- Salt and pepper to taste
- Fresh lemon juice from 1/2 lemon
- Optional: Fresh herbs like parsley or cilantro for garnish
Instructions
- Heat olive oil in a large skillet or wok over medium-high heat until shimmering.
- Add diced onion and cook for 2-3 minutes until it begins to soften.
- Toss in the minced garlic and cook for another 30 seconds until fragrant.
- Add the chickpeas to the pan. Cook for 3-4 minutes, stirring occasionally, until they begin to get slightly crispy.
- Stir in cumin and paprika, coating the chickpeas evenly.
- Add the zucchini half-moons to the pan. Cook for 4-5 minutes, stirring occasionally, until the zucchini is tender-crisp.
- Pour in the soy sauce and stir to combine.
- Season with salt and pepper to taste.
- Finish with a squeeze of fresh lemon juice and garnish with herbs if desired.
