Chickpea, Avocado, Feta Salad

Ingredients:

3 avocados, diced

1 can chickpeas, rinsed and drained

1/3 cup chopped cilantro

1/4 cup green onions

4 oz feta cheese

1 lime, juiced

2-3 Tbsp olive oil

salt and pepper, to taste

Instructions:

Mix all together in a bowl.  Let flavors sit for a few hours before serving.

Indian Chickpea Curry in Slow Cooker

Ingredients:

2 tsp canola oil

1 1/2 cup onion chopped

3 cloves garlic minced

1 16 oz bag of chickpeas.  (Requires overnight soaking)

2 (14.5 oz) can of diced tomatoes

1 can light coconut milk

1 Tbsp curry powder

2 Tbsp chopped pickled jalapeños

1 tsp salt

1/2 cup cilantro

1-2 Cups Basmati Rice

Instructions:

(1)  Heat a skillet on medium heat.  Add oil to coat the bottom, and when oil is hot (but not so hot it will burn ingredients), add onion and garlic.  Sauté for 5 minutes.

(2) Place onion mixture, chickpeas, diced tomatoes, coconut milk, curry, jalapeños, and salt in the slow cooker.  Cook on low for 6-8 hours.

(3) Stir in cilantro.  Make rice 2:1 (liquid to rice ratio).

Coconut Basil Tofu in Slow Cooker

Ingredients

1 package, firm tofu (cut into large strips)
4 cups bok choy (baby bok choy if available)
1 medium onion, sliced into large chunks
8 oz mushrooms, sliced
1 can light coconut milk
1 cup low sodium vegetable broth
3 Tbsp soy sauce
2 Tbsp rice wine vinegar
1 1/2 Tbsp fish sauce
3/4 cup fresh basil
1 1/2 Tbsp fresh ginger
1 tsp red pepper flakes
1 Tbsp coconut palm sugar
1/4 cup cornstarch
1/4 tsp salt


Instructions:

(1) Set slow cooker to cook at high

(2) Add coconut milk, vegetable broth, soy sauce, fish sauce, rice wine vinegar, garlic, basil, and ginger to the slow cooker.  Stir ingredients well.

(3)  Add tofu, bok choy, onion, and mushrooms.  Mix in coconut palm sugar and red pepper flakes.  Stir to coat with sauce.

(4) Cook on high for 3 hours.

(5) Add cornstarch and cook for 1 additional hour on low setting.

(6) Serve with rice