Skinny Vegan Thai Peanut Chickpeas

If you ♥ chickpeas and peanut flavor- this is for you. In this recipe, we’ve lightened up our 5-Ingredient Vegan Thai Peanut Dressing and created a skinnier dish full of amazing flavor and textures!

First cook your chickpeas in a little bit of oil, then add the broccoli and carrots and continue to cook- only add the sauce right before serving! Add the sauce and stir well, but do not cook the sauce– the peanut butter burns off and sticks to the bottom of your pan instead of your chickpeas.

With so much protein and fiber, you don’t need any fillers or added carbs. 1 cup of Bush’s chickpeas (210 calories) + 2 tbsp Thai Peanut Dressing (160 calories) = 370 + veggies (we don’t count those!)

Ingredients

• 2 cans chickpeas
• 2 med heads broccoli chopped
• 1 cup shredded carrots
• 1/2 cup canola/vegetable oil do not sub
• 1/4 cup creamy peanut butter
• 1/8 cup lite soy sauce no corn syrup
• 1/8 cup pure maple syrup
• 1 tbsp toasted sesame oil
• oil for cooking

Instructions

1. In a large bowl, whisk canola/vegetable oil, peanut butter, soy sauce, maple syrup and sesame oil until smooth. Set aside
2. Spray pan/wok with oil or use a tiny bit of oil to coat pan and add 2 cans of chickpeas. Cook covered over med-hi heat stirring frequently, about 5-7 minutes. 
3. ...............................

for full instruction please see : www.skinnyveganlife.com

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