Chickpea & Vegetable Stir Fry

Prep time: 5min
Total time: 10min
Serves: 4
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
Per serving (1/4 of the recipe)
calories
240
fat
9 g
saturated fat
1 g
carbs
34 g
sugar
9 g
protein
8 g
fibre
7 g
sodium
480 mg

Directions

  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.

  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.

  3. Stir in basil. Serve immediately.