Name: Easy chickpea and vegetable bowl
Prep time: 15 min
Total time: 15 min
Yield: 1 serving
Ingredients: 5 oz seitan wheat protein, cut into 3/4-inch cubes; 1/2 (15-oz) can chickpeas, drained, rinsed, and patted dry; 1/2 medium zucchini, diced; 3/4 red bell pepper, diced; 2 tsp olive oil; 1/2 tsp garlic powder; 3/4 tsp smoked paprika; 1/4 tsp salt; 1 tsp lemon juice

Nutrition

Per serving

448 calories

Protein: 41g; 36% of calories
Carbs: 45g; 40% of calories
Fat: 12g; 24% of calories

Ingredients

9 items

Instructions

Prep 15 min · Cook 0 min

Heat the olive oil in a 12-inch skillet over medium-high heat. Add the zucchini and red bell pepper and cook for 5 minutes until softened and slightly browned.
Push the vegetables to one side of the skillet and lower the heat to medium. Add the seitan and chickpeas to the cleared space. Cook undisturbed for 2 minutes to brown, then stir them. Cook for 2 minutes more until the seitan is browned. Done when browned and heated through.
Stir the vegetables back into the seitan mixture. Sprinkle with the garlic powder, smoked paprika, and salt. Cook, stirring often, for 2 minutes until fragrant. Remove from the heat and stir in the lemon juice.

Nutrition

Ingredients

Instructions

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