Step 1

In a small bowl, whisk together all the ingredients for the sauce. Set aside.

Step 2

Set a large nonstick skillet over medium heat. Add in the olive oil. When hot, add in the red onion and cook for about 2 minutes, until it starts to soften.

Step 3

Add in the brussels sprouts and cook for 4 minutes, so they start to soften.

Step 4

Add in the broccoli florets and continue to cook for about 5 to 8 minutes, until the veggies are all tender (but still have a touch of crispness).

Step 5

Add the chickpeas, cashews and sauce (give the sauce a whisk before adding) to the skillet and mix to combine. Cook for 2 to 3 minutes, stirring often, until the sauce has thickened. Remove from the heat. Taste and season with salt if desired.

Step 6

Serve the stir-fry with the rice or quinoa and garnish with the green onions.