Chickpeas Salad with Bok choy & Acorn squash.

This simple, yet flavorful and veggies filled meal can be prepared in less than 30 mins for a hearty and healthy plate.

I have seen many many salads using Bok choy but I didn’t knew how to use or cook them. I recently learned how to make use of these very healthy greens which are rich in Vitamin C, E and Carotene. Bok Choy can also be considered as superfoods like Broccoli and kale.

On this particular day, I started to make Bokchoy for lunch and it quickly turned into full healthy meal by inclusion of chickpea salad and Acorn squash.

The chickpeas are from last Sunday when I made chickpeas curry along with Vegetable friend rice. I make them at home in instant pot. You simply soak dry chickpeas overnight and in the morning, cook them in instant pot along with 1 tsp of salt for 15 mins using pressure cook option. Let the pressure release naturally and your chickpeas are ready.

Whenever I make the curry, I always prepare more so that I can use extras in salad, chickpeas burger or snack. Today these went into easy and healthy salad.

I get misfit boxes every other week and this lone Acorn squash was sitting in my fridge for quite sometime now. So, I decided to make the dessert out of it. Simply cook it in microwave for 5 mins in a glass dish filled with water. Be very careful while taking out the dish out of microwave. Leave it out for 10 mins. Start scrapping out the flesh using spoon. Add 1 tbsp of maple syrup and a pinch of salt. Mix it well.

There, yummy & extra healthy dessert is ready. Sprinkle the top with melon or pumpkin seeds – you got the added crunch.

Now, when you assemble all of them together, you get this beautiful bounty. Enjoy!!!!

Chickpeas Salad with Bok choy & Acorn squash.

  • Servings: 2
  • Difficulty: Easy
  • Print

Flavorful, greens & veggies filled lunch for two.

Ingredients

    Salad:
  • 2 cups of 1 can Chickpeas (cooked)
  • 1 medium Tomato
  • 1 medium onion
  • 1 Green Pepper or Capsicum
  • 2 tbsp or juice of 1 lemon
  • 1/2 tsp cumin powder
  • 1/4 tsp salt
  • 1 tbsp Olive oil
  • Bok Choy:

  • 4 Bok choy
  • 1 tbsp oil
  • 1/4 tsp pepper
  • 1/4 tsp salt
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/4 – 1/2 tsp chili flakes
  • 1 tsp lemon juice
  • Acorn squash:

  • 1 Acorn squash
  • 2 tbsp Maple syrup
  • 1 tsp Melon or Pumpkin seeds for garnish
  • Pinch of salt

Directions

    Chickpea Salad:—
  1. Chop onion & tomato to small pieces and add them into a bowl. Add cooked chickpeas and mix them well.
  2. Add the rest of the ingredients for salad in a separate bowl. Mix this dressing with salad and mix it all well. Enjoy!!
  3. BokChoy:–

  4. Cut Bokchoy into halves, add these to the pan with 1 tbsp of oil on medium heat. Close the lid, cook it for 2 mins on each side.
  5. Add the rest of the ingredients in a small bowl. Pour this mixture on the boychoy and toss it well to coat. Remove them onto a plate to enjoy.
  6. Acorn Squash:–

  7. Cut the acorn squash in half, scoop out all the seeds.
  8. Place this cut pieces – flesh side down in a microwave safe bowl. Cook it in microwave for 5 mins and let stand in the microwave for 10 mins before taking the bowl out.
  9. Once outside, let stand for another 10 mins, then scoop out all the flesh from the acorn. Add maple syrup (and maybe cinnamon if you like it) and a pinch of salt.
  10. Garnish with melon or pumpkin seeds and Enjoy!!!

 

Have you made this recipe? If so, please share your comments at #smithasbakelove or in the comment section.

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Author: Smithasbakelove

Hi, This is Smitha. Thanks for stopping by to share my passion for baking easy and yummy food. Happy to have you here.

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