Chickpea and Veggie Stir-Fry

Servings 6 servings


  • 1 1/2 tablespoons olive oil
  • 1 tablespoon chopped oregano
  • 1 tablespoon chopped basil
  • 1 clove garlic pressed
  • freshly ground black pepper to taste
  • 15 ounces garbanzo beans drained and rinsed or homemade
  • 1 large zucchini halved lengthwise and sliced
  • 1 cup chopped veggies clean out your crisper!
  • 1/2 cup sliced white button mushrooms
  • 1 tablespoon chopped cilantro
  • 1 medium tomato chopped


  • Heat the oil in a large skillet with a tight-fitting lid over medium heat.
  • Stir in oregano, basil, garlic and black pepper. Add garbanzo beans, zucchini and any vegetables from your crisper, stirring well to coat with oil and herbs.
  • Cover and cook for 10 minutes, stirring occasionally. Stir in mushrooms and cilantro and cook for another 10 minutes.
  • Sprinkle the chopped tomato on top of the mixture then cover skillet and steam for 5 minutes. Serve hot and enjoy!


SERVING SUGGESTION: Serve over brown rice. Add a big spinach salad on the side. VEGETARIAN: No changes necessary. KOSHER: No changes necessary. GLUTEN FREE: Make sure garbanzo beans are gluten free. NUTRITION: Per Serving: 148 Calories; 5g Fat; 5g Protein; 23g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 321mg Sodium. Exchanges: 1 Grain (Starch); 1 Vegetable; 1 Fat. Points: 4
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