1tablespoonfreshly minced garlic, or 1-2 cloves freshly chopped garlic
½cupsliced yellow onion
2cupcherry tomatoes, sliced
2cupgreen or yellow squash, sliced
1cupchopped baby bella or shitake mushrooms
salt and pepper
3tablespoonlemon juice
vegan parmesan for serving
Crispy Seasoned Chickpeas
1can chickpeas, rinsed and drained
1tablespoonolive oil
3teaspoonitalian seasonings
½teaspoongarlic powder
salt and pepper
Instructions
Bring a skillet with vegan butter to medium heat, add the vegan butter and once it sizzles, add the onion and garlic. Cook for 2-3 minutes or until fragrant and lightly golden, add the tomatoes, squash, and mushrooms and cook for 7-10 minutes or until they are browned. Season with salt and pepper and add in the lemon juice. Remove from heat and set aside.
While the veggies are cooking, bring a separate skillet with olive oil to medium heat. Add the chickpeas and season well. Cook for about 7-9 minutes, stirring, until golden and crisp.
To prepare the cauliflower rice in a skillet, bring a skillet to medium heat and spray generously with olive oil. Add the cauliflower rice and cook for 5-7 minutes or until crisp.
To assemble for serving, use the cauliflower rice as a base, add the chickpeas on top, and then pour the entire contents of the veggies (including the lemon butter sauce) over the chickpeas and cauliflower rice. Enjoy!