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Speedy Chickpea & Zucchini Noodle Stir-Fry with Cashew Lime Sauce
Whip up a quick, nutrient-packed Chickpea & Zucchini Noodle Stir-Fry in 20 mins! Infused with cashew lime sauce, it's a fresh, healthy dinner option.
In the hustle and bustle of modern life, finding time to prepare a nutritious dinner can often feel like a luxury. Enter the Speedy Chickpea & Zucchini Noodle Stir-Fry with Cashew Lime Sauce—a dish that embodies the essence of quick, easy, and healthy dining without compromising on flavor or nutrition. This vibrant recipe is packed with plant-based goodness, featuring protein-rich chickpeas and fresh zucchini noodles that offer a delightful twist on traditional pasta.
What sets this dish apart is its unique cashew lime sauce, which adds a creamy, tangy note that perfectly complements the earthy chickpeas and crisp zucchini. The use of whole foods ensures that you get a balanced meal with essential vitamins, minerals, and fiber. Whether you're a busy professional or a health-conscious parent, this recipe is perfect for those nights when you want something delicious yet time-efficient.
Recipe Overview
🥗 Vegetarian
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings
4
Calories
350 kcal
per serving
Cuisine
Chinese
Whip up a quick, nutrient-packed Chickpea & Zucchini Noodle Stir-Fry in 20 mins! Infused with cashew lime sauce, it's a fresh, healthy dinner option.
Ingredients
- • zucchini: 4 medium, spiralized
- • canned chickpeas: 1 can (15 oz), drained and rinsed
- • red bell pepper: 1, sliced thinly
- • carrots: 2 medium, julienned
- • green onions: 2, chopped
- • fresh cilantro: 1/4 cup, chopped
- • raw cashews: 1/2 cup
- • lime juice: 1/4 cup
- • soy sauce (or tamari for gluten-free): 2 tablespoons
- • garlic: 2 cloves, minced
- • ginger: 1 tablespoon, grated
- • maple syrup: 1 tablespoon
- • sesame oil: 1 tablespoon
- • water: 1/4 cup (for sauce)
- • salt and pepper: to taste
Instructions
- 1 Begin by making the cashew lime sauce. In a blender, combine raw cashews, lime juice, soy sauce, garlic, ginger, maple syrup, and water. Blend until smooth and creamy. Adjust the consistency with additional water if needed, and set aside.
- 2 Heat sesame oil in a large skillet over medium-high heat. Add the sliced bell pepper and julienned carrots, sautéing for 2-3 minutes until slightly softened.
- 3 Add the drained chickpeas to the skillet, stirring occasionally, and cook for another 2 minutes until they are heated through and lightly golden.
- 4 Toss in the spiralized zucchini noodles, cooking for 2 minutes while constantly stirring to evenly distribute the heat. The zucchini should be tender yet still crisp.
- 5 Pour the cashew lime sauce over the stir-fry, mixing well to coat all the ingredients. Season with salt and pepper to taste.
- 6 Remove from heat and garnish with chopped green onions and fresh cilantro before serving.
Serving Suggestions
- • This Chickpea & Zucchini Noodle Stir-Fry pairs beautifully with a side of steamed edamame or a fresh cucumber salad to enhance its refreshing qualities. For a complete meal, consider serving it with a chilled herbal tea like mint or chamomile, which complements the dish's light, zesty flavors. If you're looking to add a bit more substance, a slice of whole-grain bread or a serving of quinoa on the side can provide additional fiber and nutrients. A sprinkle of toasted sesame seeds or chopped peanuts can add a delightful crunch and extra protein.
Storage Tips
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The zucchini noodles may release some moisture, so it's best to store them separately from the sauce if possible. To reheat, gently warm in a skillet over medium heat, stirring occasionally, until heated through. Add a splash of water or a bit more sauce to revive the dish's freshness.
Ratings & Reviews
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