Sauté the mixed vegetables in a pan until slightly tender. Add chickpeas and season with soy sauce, garlic powder, ginger, and red pepper flakes. Stir-fry until everything is well combined and heated through. Serve over cooked quinoa or rice.
Warm the tortillas in a dry skillet or microwave. Mash the black beans and spread them on the tortillas. Add avocado slices, salsa or pico de gallo, and lettuce or spinach. Wrap and enjoy!
In a large bowl, combine chickpeas, cherry tomatoes, cucumber, olives, red onion, and parsley. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper. Pour the dressing over the salad and toss to combine. Serve chilled.
Arrange quinoa or brown rice in a bowl. Add roasted or steamed vegetables, avocado slices, and roasted chickpeas or tofu. Drizzle with tahini or your favorite vegan dressing.
Sauté mixed vegetables in a pan until slightly tender. Add cooked lentils, coconut milk, and spices. Simmer until the curry is heated through and the flavors meld. Serve over cooked basmati rice.