I absolutely love this spicy sesame sauce with a garlicky lemon flavour that coats the veggies and chickpeas! This colourful vegetable medley makes an appearance for dinner at least once a week in our house, it comes together quite fast and can be made at the last minute. We always have green beans in the freezer and this is a delicious way to use them up. Also having cooked chickpeas in the freezer or a can in the pantry makes this recipe easy to toss together on a busy weeknight evening.
It’s truly a versatile dish that you can make with any variety of vegetables that you have on hand. Previously I made this many times as a veggie side dish before I thought about adding chickpeas. The chickpea addition turns it from a side dish to a filling one bowl main entree. I’ve also added leftover nugget potatoes diced up and sautéed along with the medley mix. I think bite size pieces of cauliflower would be a great addition too.
To make this a kid friendly meal, simply omit the chilli powder. I dish out Matti’s portion before adding the chilli powder into our sauce. If you get creative with this one, post your perferred vegetable mix in the comments below.
- ½ tbsp Coconut Oil
- 1 Red Onion, cut into strips
- 2 cups Green Beans, frozen or fresh
- 1 Red Pepper, cut into strips
- 1 Orange Pepper, cut into strips
- 2 cups cooked Chickpeas
- ¼ cup Sesame Seeds
- 3 tbsp Lemon Juice
- 2 tbsp Sesame Oil
- 2-3 Garlic Cloves
- ½ tsp Paprika
- ½ tsp Sea Salt
- ½ tsp Chili Powder
- Heat pan on medium low heat, add oil and onions, cook until translucent.
- Turn up the heat to medium and add the green beans, peppers, and chickpeas. Cook until veggies are fork tender but still crisp and chickpeas start to brown.
- Put all the sauce ingredients in a high speed blender and pulse several times. Mixture will be thick and chunky, not smooth.
- Reduce heat to low and add the sesame garlic sauce to the pan with vegetable mixture. Sauté 1-2 mins until sauce is heated thoroughly and garlic is fragrant.
- Serve hot.