Ingredients:

1 tbsp olive oil
1 small onion, sliced
2 cloves garlic, minced
1 red bell pepper, sliced
1 cup asparagus, cut into 1-inch pieces
1 small zucchini, sliced into half-moons
1 cup sugar snap peas
1 can (15 oz) chickpeas, drained and rinsed
2 tbsp soy sauce (or tamari)
1 tbsp lemon juice
1 tsp maple syrup (or honey)
1/2 tsp ground ginger
1/4 tsp red pepper flakes
1/4 cup fresh cilantro, chopped
Optional: 1/4 cup toasted cashews
Optional: cooked brown rice, quinoa, or noodles for serving

Heat olive oil in a large pan over medium heat. Add onion and cook for 2–3 minutes until softened. Add garlic, bell pepper, asparagus, zucchini, and sugar snap peas. Stir-fry for 5–6 minutes, or until the veggies are tender-crisp. Stir in chickpeas and cook for another 2 minutes. In a small bowl, mix soy sauce, lemon juice, maple syrup, ginger, and red pepper flakes. Pour the sauce over the veggies and chickpeas, stirring to coat. Cook for 1–2 more minutes. Remove from heat and stir in fresh cilantro. Serve alone or over brown rice, quinoa, or noodles. Top with toasted cashews if using.