Sprouted Chickpea Salad is a nutrient-enriched, wholesome salad with goodness of sprouted chickpea and salad vegetables available at hand – you can rustle up this in less than 15 minutes.
Removing the cucumber seeds and the pulpy part of the tomatoes will prevent too much water and keep the salad just moist enough.
| Cook Time | 20 minutes |
| Servings |
serving
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Ingredients
- 4 tbsps sprouted chickpea brown
- 2 tbsps carrot
- 1 tbsp capsicum
- 2 tbsps cucumber
- 2 tbsps onion
- 2 tbsps tomato
- 1 tbsp green mango
- 1 green chilli
- to taste juice of lemon
- 1 tsp honey
- to taste salt and pepper
- onion greens
- coriander leaves
- 1 tsp olive oil
Ingredients
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|
Instructions
- In a wide deep bowl, put all the vegetables (chopped into small pieces), drizzle the oil, add salt, pepper, honey and lemon juice. Slit a green chilli, remove the seeds and add this also. Finally add the onion leaves and coriander leaves. Give everything a gentle mix.
- Adjust the salt and pepper and serve.
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