Chickpea and Vegetable Stir Fry

4
Easy
Dinner

Characteristics

Under 30 minutes Vegetarian

Nutritional Facts Per Serving

240
Calories
8 g
Protein
34 g
Carbs
7 g
fiber
Show all nutrition facts

Nutritional Facts

1 4
  • Amount For Serving % Daily Value
  • Calories 240
  • Lipides 9 g
    • Saturated fat  1 g
  • Sodium  480 mg
  • Carbs 34 g
    • fiber  7 g
    • Sugar  9 g
  • Protein 8 g

Ingredients

  • 2 tbsp (30 mL) lime juice
  • 4 tsp (20 mL) soy sauce
  • 1 tbsp (15 mL) honey
  • 1 tbsp (15 mL ) minced ginger
  • 2 cloves garlic, minced
  • 1/2 tsp (2 mL) Asian hot sauce (optional)
  • 2 tbsp (30 mL) canola oil 30 mL
  • 1 pkg (450 g )Broccoli, Cauliflower & Carrot Mix
  • 1 can (540 mL) Compliments Balance No Salt Added Chickpeas, rinsed and drained
  • 1/4 cup (60 mL) torn basil leaves

Method

  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.

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