Vibrant, Nourishing, Nutrient-rich, Fresh, Revitalizing, Energizing, Organic, Hydrating, Invigorating, Antioxidant-rich.
This salad tastes so good and makes me feel even better! My favorite part is that three of the ingredients were grown by me! Colorful salads are one of my favorite things to eat, and I am so excited for you to try it!
The dressing is another one of my favorite parts, it's creamy, flavorful, and incredibly simple!
If you're ready to start growing your own sprouts, I cannot recommend The Sprouting Co.enough! High quality, organic sprouting seeds, and innovative sprouting jars with sprouting lids! I now have 5 Sprouting Co. jars, and every type of seed! I'll be sprouting green peas, lentils, and the mixed blends which include a salad mix, and protein mix!
Speaking of protein, the sprouting process breaks down the starch that naturally occurs in plants which massively increases the percentage of nutrients – things like folate, iron, vitamin C, zinc, magnesium and protein. All that is to say that sprouted chickpeas offer a lot more protein than cooked chickpeas, making this salad even more protein filled!
Another secret to this salad is the chopping style. Every ingredient is finely chopped, and diced so that every bite is filled with every ingredient.
Let's get into the salad!
Dressing
1.5 tbsp. red wine vinegar
1 tbsp oil (I love using macadamia nut oil for this recipe!)
1 tbsp tahini
1 tbsp water
pinch of salt
dried oregano (optional)
1/4 cup diced red onion
1/2 cup diced orange & yellow english cucumber
1/2 cup diced bell peppers
1/2 cup diced purple cabbage
1/2 cup diced red bell pepper
1/4 cup diced celery
1 tbsp chopped green olives
1 tbsp chopped green onion
1 cup sprouts (alfalfa & broccoli sprouts)
handful sprouted chickpeas
1 tbsp chopped fresh mint leaves
1 tbsp slivered almonds
Secure with your lid, and store in refrigerator for up to 5 days. To serve, shake completely and dump into a bowl, or eat straight out of the jar! Enjoy!
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