Sesame Ginger Chickpea Power Skillet

Looking for a rapid, protein‑heavy meal that feels indulgent rather than quick? This Sesame Ginger Chickpea Power Skillet delivers smoky sesame crunch, a bright ginger‑teriyaki glaze, and a rainbow of veggies. Serve over quinoa or rice for a balanced, 350‑cal plate.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 2 tbsp sesame oil
• 1 tbsp toasted sesame seeds
• 1 tsp grated fresh ginger
• 2 tbsp low‑sodium teriyaki sauce
• 1 tbsp honey or maple syrup
• 1 (15 oz) can chickpeas, drained and rinsed
• 1 red bell pepper, julienned
• 1 medium zucchini, sliced into half‑moon strips
• 1 cup snow peas, trimmed
• 2 cloves garlic, minced
• ½ tsp red‑pepper flakes (optional)
• 1 tbsp chopped scallions, + 1 tsp for garnish
• 1 tbsp chopped fresh cilantro
• Zest & juice of 1 lime
• Salt & pepper, to taste
• Cooked quinoa or brown rice, for serving

Instructions

1. Heat the sesame oil in a large skillet over medium‑high heat. Add the sesame seeds and let them toast until fragrant, about 30 seconds.
2. Stir in the grated ginger, minced garlic, and red‑pepper flakes. Cook 1‑2 minutes until aromatic.
3. Add the chickpeas, bell pepper, zucchini, and snow peas to the skillet. Sauté 5‑6 minutes, stirring occasionally until veggies are crisp‑tender.
4. Whisk together the teriyaki sauce, honey, lime zest and juice in a small bowl. Pour the glaze over the skillet, tossing to coat everything evenly.
5. Cook for an additional 2‑3 minutes, allowing the sauce to thicken slightly and caramelize on the chickpeas.
6. Season with salt and freshly ground black pepper to taste.
7. Plate the skillet over a bed of fluffy quinoa, sprinkle with chopped scallions and cilantro.
8. Optional: Drizzle a little extra lime juice and chili‑oil for a fresh kick.
9. Serve hot, garnished with a final sprinkle of sesame seeds.

Chef's Note

For an extra protein boost, feel free to add ½ cup of crumbled feta or a scoop of Greek yogurt on top—just remember to keep the dressing on the side.

Make-Ahead Tips

This dish is best served fresh, but if you need to pre‑make it, keep the skillet components separate and reheat in the pan with a splash of water to loosen.

Substitutions

Swap chickpeas for cooked lentils, black beans, or tofu for a different protein profile. Use honey‑free teriyaki or a soy‑garlic substitute for a lower‑sodium version.