What you’ll need
1 head Bok choy, chopped (about 5–6 cups)
1 cup black beans, drained and rinsed
1/3 cup red onions, diced
½ cup garbanzo beans, drained and rinsed
3 Tbsp olive oil
5 Roma tomatoes, diced
3 ½ cups precooked soba noodles*
2 cloves fresh garlic, minced
1 Tbsp whole or milled Flax seed
½ tsp sea salt
Simple Prep
Mix all ingredients together and serve
Chef’s Serving Suggestions
Salad can be prepared ahead of time and stored refrigerated 1–2 days.
Serve with Red Snapper or other fish fillets.
Top with feta cheese.
Sprinkle with ¼ cup raw unsalted chopped nuts or seeds before serving.
*Substitute precooked brown basmati rice instead of the soba noodles to make this dish gluten-free.
Serving Info
• Makes 4 servings• Serving size: 2 cups each
• Total time: 15 minutes