Vegan Chickpea Salad
|Onion||1 , diced|
|Sesame oil/Olive oil||1 Teaspoon (Untoasted)|
|Ginger piece||1 Inch, minced|
|Green peas||1 Cup (16 tbs) (Fresh Or Frozen)|
|Canned chickpeas/Cup dry chickpeas||14 Ounce (1 Can)|
|Tamari/Soy sauce||1 Tablespoon|
|Bok choy||1 1⁄4 Bunch (125 gm), chopped|
1.If you are using dried chickpeas in your healthy vegan recipes, they must be fully cooked before you begin. Chickpeas must be soaked overnight with lots of water. There is also a quick-soak method – put the beans in a pot with plenty of water, boil for 30 minutes, then remove from the heat and let them soak for 30 minutes or more. Be sure to drain the soaking water since it contains some of the gas-producing power of the beans.
2.Add enough water to cover them by 2 inches, then gently boil them with NO salt. You can add a bit of kombu (seaweed) to the cooking water while they boil for improved digestibility. Chickpeas will take about 2 hours to cook. If you are using canned, look for a can that does not have any salt listed in the ingredients. Some varieties are actually cooked with kombu, which is ideal. Be sure to rinse and drain the beans before using them.
3.Heat a large pan to medium-high and saute the onion in the sesame oil. Add the ginger once the onion has softened, and allow it to soften for a milder flavor. Add the peas and the cooked chickpeas, then the tamari and stir to combine everything.
4.Add the bok choy and stir to allow it to wilt with the heat and the steam. I hope you enjoy this chickpea salad recipe, the latest of my healthy vegan recipes.
For more information please visit: http://healthyvegan
Calories 179 Calories from Fat 23
% Daily Value*
Total Fat 3 g4%
Saturated Fat 0.35 g1.7%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 529.7 mg22.1%
Total Carbohydrates 32 g10.6%
Dietary Fiber 7.2 g28.6%
Sugars 4 g
Protein 8 g16.3%
Vitamin A 33.9% Vitamin C 58.2%
Calcium 8.2% Iron 12.7%
*Based on a 2000 Calorie diet