Monday, May 28, 2012

Baby Bok Choy and Chickpea Salad

Without a doubt, bok choy is one of my favorite summer vegetables.  It's flavorful, versatile, and oh so delicious in stir fry.  That being said, I decided to take my love for bok choy to a new level in salad-style.  With chickpeas and red peppers, it was the perfect starter to a warm-weather dinner!

Baby Bok Choy and Chickpea Salad:
1 bunch of green onions, chopped
1 tbsp ground cumin
1 tbsp ground turmeric
1 tbsp curry powder
1/2 tbsp cayenne pepper
1 tbsp olive oil
2 generous handfuls of baby bok choy, washed and chopped
15 ounces of cooked chickpeas, rinsed
1 large red pepper, chopped
1/2 cup water
1 1/2 tbsp fresh ginger, minced
Salt and black pepper to taste
Juice from 1/2 of a lemon

Saute the green onions and ginger in olive oil until cooked,  stirring occasionally.  Add the chickpeas, water, cumin, turmeric, curry powder, and cayenne pepper and let simmer for a few minutes under medium to high heat.  Stir in the bok choy and red pepper and cook until bok choy is tender.  Add the lemon juice and serve warm.

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