Chickpeas (garbanzo beans) sprouts at different stages
During late spring, summer and fall, my garden is producing many varieties of fresh vegetables. During the winter months, however, outdoor gardening is nonexistent for me, so is garden fresh vegetables. That’s when I turn to sprouting, my winter indoor kitchen garden.
But it is August, summer in New York, why am I talking about sprouting?
Because during the outdoor gardening season, there are days when I lose track of time and spend waaaaay too many hours in the garden. At the end of the day, all hot and tired, enter the kitchen and wonder: “What shall I make for dinner?”
This time of year, lettuce, cucumbers, tomatoes, carrots, peppers, celery, fresh herbs, etc. are ready for harvest.
Could make a quick and simple garden salad with a combination of the above produce freshly harvested from the garden.
But where is the protein? I need protein.
This is where sprouting comes in. You see, when I make steamed chickpeas sprouts, I always make a big batch (no extra time is needed) so that I will have extra for my freezer.
Now, all I need to do to make a complete and nutritious meal is: Go to the freezer, bring out the needed amount of steamed chickpeas sprouts, quick thaw in the microwave or on top of the stove, add them to my salad, and bingo, dinner is served. Of course if I had planned a little ahead and brought out the steamed chickpeas sprouts earlier in the day or the night before, they would be all thawed and ready to serve and I could add: “NO cooking” to the recipe title.
For information on growing and steaming chickpeas sprouts, click here.
Use the following recipe as a guide. Add/delete ingredients to suit your own liking and/or availability.
Summer Chickpeas Sprouts Salad
1 – 2 cups steamed chickpea sprouts, thawed if frozen
1 – 2 cucumber, cut into bite-sized pieces (seed and peel optional)
red and yellow cherries tomatoes, cut in halves or larger tomatoes cut into bite-sized pieces
1 – 2 ribs celery, sliced
red, green and/or yellow peppers, cut into bite-sized pieces
sliced red or white onion or scallion
salt and pepper to taste
favorite salad dressing, serve on the side or try my Miso Salad Dressing (I frequently use lemon juice plus the zest and olive oil or balsamic vinegar and olive oil)
Combine everything in a large salad bowl. Toss with your favorite salad dressing or serve dressing on the side. Slices of hearty bread/roll completed the meal.
cheese of choice (I love blue cheese in my salad)
toasted nuts and/or seeds
dried cranberries or other dried fruits
Substitute steamed Lentils Sprouts for the steamed chick peas sprouts if you are allegic to or dislike chickpeas.
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