Spring salad with Pak choi


Ingredients (4 servings):

  • pak choi cabbage (1 piece)
  • cherry tomatoes (250 g)
  • pickled chickpeas (8 tablespoons)
  • natural yogurt (6 tablespoons)
  • fresh dill (2 tablespoons)
  • Suggested spices: sweet smoked paprika, salt, freshly ground black pepper


    1. Wash, dry and then chop the pak choi leaves.
    2. Cut the tomatoes into halves (or add whole tomatoes).
    3. Drain the chickpeas from the pickle.
    4. Mix the yogurt thoroughly with the chopped fresh dill and spices.
    5. Mix all ingredients.

Nutritional value (for 1 serving):

  • Energy: 95 kcal
  • Protein: 5.5 g
  • Fat: 2.2 g
  • Carbohydrates: 10.5 g
  • Dietary fiber: 4 g

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