We’ve had this for lunch several times recently, it’s packed with flavour and colourful. The nutty tahini flavour complements the chickpeas to make a hearty, satisfying salad. Tahini is one of the best sources of calcium, as well as being high in iron, potassium, and magnesium. Chickpeas give a great package deal of protein and fibre.
Sprouting chickpeas is not so hard. It does take a few days. When they are sprouting, the enzymes and minerals needed to grow a new plant are activated and available. Sprouts need to be rinsed twice a day – it’s exciting to see their progress as the little shoots grow! Chickpea sprouts are ready when the little root is about 1-2cm long.
Sprouted Chickpea Salad
Ingredients – Salad
1.1kg sprouted chickpeas (550g raw)
420g red capsicum
135g black pitted olives
Ingredients – dressing
To sprout the chickpeas, start them about 3 days before. Cover more than double in water and soak overnight, next morning drain and rinse. Then rinse morning and evening daily. Keep them covered with a teatowel in a warm place. If they grow too fast put them in a sealed container in the fridge. If they grow too slow, check that their location is consistently warm, and that they haven’t dried out.
- Get your steamer going with boiling water. Steam chickpeas for 20 – 40 min – it depends on the amount you are cooking and how tender you want them. They should become soft and should not be starchy when bitten in half. Larger amounts require longer. Stir several times. You can also blanch them in boiling water. When steamed to your satisfaction, let them cool.
- Core the capsicum and dice in 1 cm cubes.
- Slice the olives.
- Chop parsley and chives finely.
- Place prepared ingredients in a mixing bowl with salt.
- Peel the ginger and slice roughly. Add to the blender with other dressing ingredients and blend well.
- Mix ingredients and dressing together well. Taste, and adjust if necessary.