Black Bean Salad with Corn, Avocado & Lime Vinaigrette
Chickpea and Vegetable Stir Fry
Total time: 15 minutes
Serves 2 to 4
6.5 grams of fibre per serving
For the sauce:
Pour some boiling water into a wok and cook the veggies over high heat for 1 to 2 minutes. Drain them and set aside.
Place all the ingredients of the sauce in the wok and cook them over medium-high heat for 5 minutes or until the sauce thickens.
Add the veggies and the chickpeas and cook over medium-high heat for another 2 minutes.
Serve with some sesame seeds on top.