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.