This recipe is all about the ginger, delicious ginger. It’s nutritional value is high, it boosts HDL and lowers LDL cholesterol and it’s anti-inflammatory, which helps arthritis sufferers. Plus, it packs a punch!
Ginger Chickpea Salad Recipe
Prep time:
Cook Time:
Time from start to eating:
Makes enough for 4
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Ingredients
- 1 onion, diced
- 1 tsp sesame oil (untoasted – or olive oil)
- 1-inch piece ginger, minced
- 1 cup green peas, fresh or frozen
- 1 14oz can chickpeas OR ½ cup dry chickpeas
- 1 Tbsp tamari (or soy sauce)
- Large bunch bok choy, chopped
Directions
- 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.
- 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.
- 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.
- Add the bok choy and stir to allow it to wilt with the heat and the steam.
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