SPROUTED Black-Chickpea Mixed-Salad

ANSHU BHATNAGAR
ANSHU BHATNAGAR|
Last updated on Jan 12th
Healthy food....Healthy body...
  • Prep Time20Minutes
  • Cooking Time5Minutes
  • Serves2people

Recipe Ingredients

  • 1 cup Sprouted Black Chickpeas
  • 4-5 halved cherry Tomatoes (Sweet Snacking Tomatoes)
  • 1 small green or red sweet Pepper, cut into small bite-size strips(1/2 cup)
  • 1/4 cup thin red Onion wedges or chopped finely
  • 1/2 cup small baby Carrots, cut into small bite-size pieces
  • 1/2 cup diced Salad Cucumber
  • 1 medium Beet - scrubbed, trimmed and cut into small bite-size pieces
  • 1 jalapeno/green chili, finely chopped
  • 4 cups Romaine & Iceberg blend
  • 1 tablespoon Extra Virgin Olive Oil
  • Salt n pepper

Recipe Preparation

  1. For Sprouted Blackpeas:
  2. Wash and soak black chickpeas in plenty of water, overnight. They expand considerably, so place them in a big vessel.
  3. The next day drain and wrap in muslin or cheese or loosely woven cotton cloth.
  4. You can do sprouts either in a Sprout Maker or a just by hanging in a loosely woven Cotton Cloth.
  5. For SALAD:
  6. In a large bowl toss sprouted Black Chickpeas, halved cherry Tomatoes, sweet Pepper, Onions, Cucumber, Beet, Jalapeno, Salt and Extra Virgin Olive Oil.
  7. Arrange Greens (Romaine & Iceberg blend) in a salad bowl.
  8. Top greens with the above Sprouted Chickpeas mixture.
  9. Drizzle with extra virgin olive oil, salt n pepper.

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