NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Canned Chickpeas

0.5 cup Cooked Lentils

0.5 cup Shelled Edamame

1.0 cup Broccoli Florets

0.5 cup Red Bell Pepper

1.5 tbsp Tamari Sauce

0.5 tsp Sesame Oil

1.0 tsp Fresh Ginger

1.0 clove Garlic

PREPARATION

• 1

  Preheat your oven to 400°F and line a small baking sheet with parchment paper.

• 2

  Rinse and thoroughly pat the chickpeas dry with a paper towel to ensure they get crispy.

• 3

  Toss the chickpeas with a pinch of salt and roast for 15 minutes until golden and slightly crunchy.

• 4

  While chickpeas roast, heat the sesame oil in a large non-stick skillet over medium-high heat.

• 5

  Add the broccoli florets and sliced red bell peppers to the skillet, sautéing for about 5 minutes until tender-crisp.

• 6

  Stir in the cooked lentils and shelled edamame, cooking for another 2 minutes to heat through.

• 7

  In a small bowl, whisk together the tamari, grated fresh ginger, and minced garlic.

• 8

  Add the roasted chickpeas to the skillet and pour the tamari mixture over the vegetables and legumes.

• 9

  Toss everything together for 1-2 minutes until the sauce glazes the ingredients and becomes fragrant.

• 10

  Serve immediately, optionally garnished with a few toasted sesame seeds.