SPROUTY CHICKPEA SALAD WITH TAHINI YOGHURT

Jacqueline Alwill

Brown Paper Nutrition

A bit like a waldorf salad but with a seriously nutritious punch! Loving my throw this in and throw that in, create with whatever is on hand salads that are rocking lunch break at the moment!

Chickpeas and sprouts are the hero in this salad. You might be seeing a few sprouts pop up in the recipes at the moment:

a) because they’re on hand and if it’s on hand it’s going in! and

b) because these tiny sprouts are rich in ‘proteolytic enzymes’

Proteolytic enzymes help digest protein and carbohydrates so they are highly valuable to us in the diet, and win win win one of the richest sources is SPROUTS!

I’ve used mung and alfalfa here, if honestly I had a bit more time I would try to sprout my own chickpeas too, but use what is on hand and easy for you to bring this beauty together. Playing with broccoli sprouts is on my list next.

You can eat as is because there are lovely sources of plant based proteins in this salad or team it up with a piece of protein of your choice.

Enjoy wonderful humans… J x

SPROUTY CHICKPEA SALAD WITH TAHINI YOGHURT

GF : DF : RSF : VEGAN 

Serves 4 as a side

2 cups cooked chickpeas (about 2 tins organic chickpeas, rinsed and drained)

1 cup mung beans

1/2 cup alfalfa sprouts

2 cups rocket

2 stalks celery, finely chopped

1/4 cup parsley leaves plus finely chopped stalks

1/4 bunch basil, leaves roughly torn

3 teaspoons dried mint (optional but delicious and can be used in lots of other dressings too)

4 asian shallots, white part finely chopped

1/2 cup walnuts, roughly chopped

1/4 cup raisins/sultanas/currants (whatever is on hand)

3 tablespoons mini capers

1 green apple, finely sliced

3 tablespoons extra virgin olive oil

2 tablespoons apple cider vinegar

Sea salt and black pepper

Tahini yoghurt dressing:

3/4 cup greek natural yoghurt or use coconut yoghurt for dairy free

1 1/2 tablespoon tahini

In a large mixing bowl toss together chickpeas, mung beans, alfalfa, rocket, celery, herbs, shallots, walnuts, raisins, capers and apple. Drizzle extra virgin olive oil and apple cider vinegar over the salad, and season with sea salt and black pepper and toss again gently. In a small bowl whisk together yoghurt and tahini. When ready to serve arrange onto a large serving bowl or platter with dollops of tahini yoghurt.