Chickpea & Vegetable Stir Fry
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- Level
- very easy
- Prep Time
- 5 mins
- Total Time
- 10 mins
- Serves
- 4
Ingredients
- 2 tbsp
- lime juice
- 30 mL
- 4 tsp
- soy sauce
- 20 mL
- 1 tbsp
- honey
- 15 mL
- 1 tbsp
- minced ginger
- 15 mL
- 2
- cloves garlic, minced
- 1/2 tsp
- Asian hot sauce (optional)
- 2 mL
- 2 tbsp
- canola oil
- 30 mL
- 1 pkg
- Broccoli, Cauliflower & Carrot Mix
- 450 g
- 1 can
- Compliments Balance No Salt Added Chickpeas, rinsed and drained
- 540 mL
- 1/4 cup
- torn basil leaves
- 60 mL
Directions
Step 1
Whisk lime juice with soy sauce and 2 tbsp (30 mL) water, honey, ginger, garlic and hot sauce (if using); set aside. Heat oil in large skillet set over high heat.
Step 2
Sauté broccoli, cauliflower and carrot mix with chickpeas for 4 to 5 min or until vegetables are tender crisp. Stir in soy sauce and lime mixture; bring to a boil. Remove from heat.
Step 3
Stir in basil. Serve immediately.
Tips
Serve with whole grain steamed rice or noodles.
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Nutritional Facts
- Nutrition Description:
- Per serving (1/4 of the recipe)
- Calories:
- 240
- Fat:
- 9 g
- Saturated Fat:
- 1 g
- Carbs:
- 34 g
- Fibre:
- 7 g
- Sugar:
- 9 g
- Protein:
- 8 g
- Sodium:
- 480 mg