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Sauteed Chickpeas + Veggies


Hello Natural Living Mama fans!  It’s a treat to be sharing one of my recipes with you today, and joining the Natural Living Mama community as a regular contributor.  I’m a Boston-based health coach, foodie, and general wellness warrior.  My blog, One Beet, is dedicated to celebrating the goodness of food through recipes that maximize flavor and nourishment.  I hope you enjoy these Sautéed Chickpeas + Veggies with Parsley Tahini Sauce — please come visit One Beet to check out some of my other creations!

As the weather warms up our bodies start to crave fresh flavors and lighter meals.   Since there is still a slight chill in the air in Boston, I like to start making foods that have bright, springy flavors, but still are warm and nourishing.  This chickpea dish hits the nail on the head!


Sauteed Chickpeas + Veggies

Ingredients (serves 4):

  • 1 can of chickpeas, or 1 cup of dried chickpeas soaked and cooked (this is the brand I (Amanda) use)
  • 2 cups of chopped mushrooms (any variety)
  • 2 bell peppers (red and yellow are particularly nice), chopped
  • 1 red onion, chopped
  • 1 bunch of scallions, chopped
  • 1 bunch of parsley
  • 3 tablespoons of tahini (this is the brand I (Amanda) use)
  • 2 lemons, juiced
  • 1 teaspoon olive oil salt and pepper to taste

Directions (20 minutes):


Chickpeas and Veggies #3

  1. Peel and chop the red onion and sauté on medium/high in olive oil.
  2. Chop peppers and mushrooms and add to the sauté.
  3. After 5 minutes, add cooked chickpeas and the juice from 1 lemon.
  4. Continue cooking and stirring regularly for 5 more minutes, or until all the vegetables are cooked through.
  5. While the veggies are sautéing, combine the washed parsley, tahini, and juice from 1 lemon in a blender or food processor and blend until smooth.
  6. Drizzle the parsley tahini sauce over the warm chickpeas + veggies.
  7. Sprinkle with fresh scallions and dig in!

In addition to being tasty and easy to make, this dish is bursting with nutrients.  Chickpeas are a terrific source of clean protein, peppers are full of vitamin C, and scallions and parsley are loaded with antioxidants. I’m particularly into mushrooms at the moment because of their immune-boosting compounds and anti-cancer properties.  Here’s one of my favorite recipes for balsamic mushroom toasts if you’re interested in bringing more mushrooms into you life.  Enjoy!

About Zoë Keller

Zoë Keller is passionate about food. Her blog,, is dedicated to celebrating the goodness of food through wholesome recipes that maximize flavor and nourishment. She sees healthy eating as a gateway into the body and an opportunity to take a proactive approach to overall wellness. Zoë is a Health Coach-in-training, total foodie, traveler, herbalist, amateur yogi, and all-round wellness warrior.
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