Chickpea Salad with Sprouted Mung Beans and Flax Seeds
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 3 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 4 handfuls chickpeas
- 3 handfuls mung bean seedlings
- 3 handfuls sprouts (flax sprouts)
- 1 small bunch parsley
- 0.5 ½ onion (s), red
- 7 tomato (s), dried
- 5 tablespoons olive oil or oil from the sun-dried tomatoes
- 5 tablespoon lemon juice
Print Recipe
Pin Recipe Instructions
- Soak the mung beans and flax seeds in a glass for 12 hours. Rinse morning and evening for 2-3 days. The combination of the two is very tasty and complements each other perfectly. The mung beans are high in protein and folic acid, and the flax seeds are high in unsaturated fats.
- Soak the chickpeas in water for 24 hours, then simmer for 30 minutes over a low fire. Meanwhile, cut the parsley, onion and sun-dried tomatoes into small pieces.
- Rinse the sprouted mung beans and flaxseed with just water before consuming. Add lemon juice and oil to taste.
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