I love using raw pak choy in salads. I find it incredibly flavourful and it’s also a highly nutritious vegetable. HIGHLY. Pak choy has tons of Vitamin A & C….AND a lot of minerals such as calcium, magnesium & potassium. And more interestingly, it makes for an excellent source of calcium for vegans. 7oz/200gr of pak choy (which you can easily consume) covers 20% of your calcium DRV. Please eat more pak choy, guyz šŸ™‚

You also get a good protein & fiber kick with the addition of chickpeas.

And I layered tons of flavour, inspired by my Middle Eastern origins. Think olive oil, parsley, sumac, mint…But you are free to add your own flair and get as creative as you want šŸ™‚

You’ll need:

  • One head of pak choy, washed, leaves only
  • 2 cups chickpeas, cooked
  • 5 plummy tomatoes, diced
  • 1 large cucumber, diced
  • 1 bell pepper, diced
  • 2 tablespoons olive oil
  • 3-4 tablespoons apple cider vinegar
  • Handful of fresh parsley, chopped
  • 1 teaspoon Garlic powder (or 1 garlic clove- very finely chopped)
  • Salt
  • Dried mint (optional)
  • Sumac (optional)


The process:

  • Chop the pak choy leaves and place in a large mixing bowl
  • Add all the remaining ingredients and mix well. Taste to see if you would like to add anything else.
  • That’s it šŸ™‚


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