Summer Chickpeas (Garbanzo Beans) Sprouts Salad

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

Ingredients
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)

Preparations
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.

Optional ingredients:
leaf lettuce
fresh herbs
cheese of choice (I love blue cheese in my salad)
favorite olives
toasted nuts and/or seeds
dried cranberries or other dried fruits

NOTE:
Substitute steamed Lentils Sprouts for the steamed chick peas sprouts if you are allegic to or dislike chickpeas.

Related posts you might be interested in:
Click here for Chickpeas Sprouts, Asparagus, Garlic Green & Penne Stir-fry
Click here for Curried Chickpeas Sprouts, Cauliflower & Butternut Squash Stew

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Copyright © by Norma Chang. All Rights Reserved. Do not use/repost any photos and/or articles without permission.

Robin, The Gardener of Eden, is the host for Thursdays Kitchen Cupboard. Head on over to Thursday’s Kitchen Cupboard to see what others are cooking.

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About Norma Chang

I am the author/publisher of 2 user-friendly Chinese cookbooks: "My Students' Favorite Chinese Recipes (updated edition)" and "Wokking Your Way to Low Fat Cooking" A gardener who enjoys cooking and eating and loves to think outside the box A garden volunteer at Locust Grove Heritage Vegetable Garden Conduct hands-on cooking workshops for teenagers Conduct cultural programs for children and family Conduct healthy cooking classes for adults
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61 Responses to Summer Chickpeas (Garbanzo Beans) Sprouts Salad

  1. Eva Taylor says:

    What a beautiful summer salad Norma; it’s been said that you eat with you eyes first and my eyes are definetly gobbling this up! I almost forgot about sprouting the chick peas, I’m definitely going to try it this fall.

  2. Bookmarked summer salad my friend, this looks delicious 🙂

    Cheers
    Choc Chip Uru

  3. hotlyspiced says:

    I love the look of your salad Norma. It has so many colours and textures – beautiful. And I love how you have added a few of your blackberries! I didn’t know sprouts were high in protein xx

  4. Mmmmmm, that looks good, Imma gonna sprout chickpeas today. Thanks! :~)

  5. kitsapfg says:

    That looks like a lovely substantial salad. Thanks for the info on sprouting chickpeas and the recipe for the salad.

  6. Daphne says:

    I love beans salads and usually eat them all the time. But I’ve always put tomatoes in them and this year I can’t. I’m going to have to get some combos of veggies without them.

  7. Annie says:

    Oh We just love salad! You just gave me some brilliant salad variation recipe:) We will surely enjoy this too. Thanks Norma!!

  8. Karen says:

    That is a great looking salad, Norma. I love adding chickpeas to salad for the texture and taste. I usually add a little feta as well.

  9. wok with ray says:

    I love garbanzo beans and your salad looks very refreshing and healthful to eat. You can’t go wrong with your salad recipe. Yummy!

  10. This is so beautiful! I can’t wait to try sprouting chickpeas. We get fresh chickpeas in the markets at this time of year and those are also a treat eaten raw- very fresh and green tasting and sweet!

  11. Norma, this salad is a winner: beautiful and so good! Well, for me July and August are my sprouting months because no green leafy vegetables can tolerate the hear… I need to start sprouting chickpeas, that sounds delicious! 🙂

  12. What a lovely salad, Norma. I can relate with taking things out of the freezer at the last minute. I’m horrible about forgetting to take things out the day before.

  13. Love chickpeas! They’re so nutty and hearty!

  14. ChgoJohn says:

    Such a great salad, Norma. It looks so fresh and inviting but those blackberries on top give it that little something extra that makes me want to pull up a chair. And with ingredients fresh from your garden, you just can’t get anything healthier to eat. 🙂

    • Norma Chang says:

      Hello John,
      Thanks. I am still getting a small handful of blackberries and figs (I have only one plant each) every morning and will be for a while, a really good year, no complains.

  15. What a gorgeous salad, Norma. I love the little flower garnish and all the colors, especially the addition of the blackberries. Now this post has two things I want to try…the sprouting, which I still haven’t and your miso salad dressing!

  16. Robin says:

    What a lovely salad Norma. I sure wish we could eat chick peas….but, The Italian is allergic to them.

  17. I’m intrigued about the chick pea sprouting — must give that a try. I’m always open to new chick pea recipes since that are a favourite of my youngest ponytail. Great photos Norma!

    • Norma Chang says:

      Hello Barb,
      I think you ponytails will enjoy growing chickpeas sprouts. They are so easy to grow, few hours after soaking, you will every now and then hear a little pop, I guess that’s the chickpea announcing: “I am doing something”. You see the difference in growth each time you give them a rinse, it is fascinating.

  18. Eha says:

    Sugar, Norma, you have just taught me a lesson and a half!! I have sprouted seeds forever and bored friends [and not friends!] to pieces as to how good they are for you! BUT, I never realized one could actually freeze them: stupid me thought that would kind’of kill the efficacy of the whole process!!!! NOW, here we go, and a big ‘thank you’ to you again!!

    • Norma Chang says:

      Hello Eha,
      May be I am killing the efficacy of the whole sprouting process by steaming and freezing the sprouts. I wish I knew.
      By the way, not all sprouts freeze well.
      What kinds of sprouts do you grow?

      • Eha says:

        Hi, back kind’of late! Every sproutable seed I can get hold of, but mostly alfalfa, mung, fenugreek etc. Can’t see alfalfa frozen: would be a ‘wet mess’ coming into room temp, but the bigger seeds obviously work. As far as cooking goes, I oft add them to stirfries etc, but at the very last second, so they are warm but not overcooked???

      • Norma Chang says:

        Hello Eha,
        Thanks for the info. I have not tried fenugreek, meant to, just haven’t gotten around, one of this winter’s project. I don’t care for alfalfa.

  19. What a wonderful summer salad! I love those sprouts!

  20. Sophie33 says:

    I never have been sprouting chickpeas before but now, I am going to. I absolutely love your chickepa salad! so well-flavoured too! Yummm! i loved the topped blackberries, straight from your garden!!

  21. Kristy says:

    I can’t wait to see what you do with your kitchen garden in the winter! We love our chickpeas, and this looks like a great way to enjoy them. 🙂

  22. Autumn Belle says:

    I love steamed plain chickpeas and this salad recipe will be good to have.

  23. What a refreshing summer salad! Will make it soon!

  24. Ashlee says:

    Wow this is lovely I love chick peas! So happy I found your blog your very taleneted!

  25. Lisa says:

    That salad looks wonderful. It never occurred to me to sprout chick peas.

  26. leduesorelle says:

    Terrific idea to sprout chickpeas (which seem to take forever to cook from dried), thanks for posting!

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