Chickpeas, Bokchoy, Bell pepper salad

A healthy and tasty recipe is here. I would like to batch cook many items and freeze. When I was trying for a new recipe, I found a bowl full of cooked chickpea stored in the fridge. I wanted to use them. Both Bok Choy and bell pepper being my favorites, you may find them in the fridge most of the days. The result is here, another quick and easy recipe!

Hope, you also like to try Vegan recipes –Tempered chickpeas recipe and Bok choy stir fry recipe

Difficulty Level	Easy
Prep time	5 minutes
Cooking Time	10 minutes
Refrigerator life	1 Week
Reheating method	Thaw or reheat

Ingredients	Measurement
Cooked Chickpeas	1/2 Cup
Chopped Bok choy	1/2 Cup
Chopped Bell pepper (Red or Yellow)	1/4 Cup
Chopped Onion	1/4 Cup
Chopped GreenChili	1 Tablespoon
Salt	1 Teaspoon
Shredded Coconut	1/4 Cup
Fresh Lemon juice	1 Tablespoon

For Tempering
Coconut Oil	1 Table Spoon
Cumin and Mustard seeds	1 Table Spoon
Turmeric Powder	1 Tea Spoon
Asafoetida (Hing)	Small pinch
Green Chili	1
Fresh curry leaves, rinsed and destemmed (about 9-10 leaves)	1 Sprig

Directions:

Heat the oil in a large pan(I use the cast iron skillet). When the oil is heated add mustard seeds. When seeds begin to crackle, add cumin seeds, Turmeric powder, green chili, chopped onions, asafoetida, and curry leaves and sauté for 30 seconds
Add cooked chickpeas, chopped bell pepper, chopped bok choy to the pan and mix well
Add salt and shredded coconut and mix well, turn off the heat
Mix the lemon juice, garnish with Cilantro and serve with rice as a side dish

I hope you’ll try this quick and easy recipe- Chickpeas, Bokchoy, Bell pepper salad and share the feedback in the comment section below.

Follow us on Facebook, Instagram, Twitter. And do not forget to follow by Email, so that you will get an update on the latest recipe when I post. Just enter your Email and click ‘follow’ and then check your email and confirm subscription! That’s it!

Thank you.