Saturday, 13 August 2011

Black Chana/Chickpea salad



Ingredients:
  • 1 cup Sprouted Black Chickpeas
  • 4-5  halved cherry Tomatoes (Sweet Snacking Tomatoes)
  • 1 small green or red sweet Pepper, cut into small bite-size strips(1/2 cup)
  • 1/4 cup thin red Onion wedges
  • 1/2 cup small baby Carrots, cut into small bite-size pieces
  • 1/2 cup diced Salad Cucumber
  • 1 medium Beet - scrubbed, trimmed and cut into small bite-size pieces
  • 1 jalapeno/green chili, finely chopped
  • 4 cups Romaine & Iceberg blend
  • 1/4 cup Italian Dressing
  • 1 tablespoon Extra Virgin Olive Oil
  • Salt
  • 1 ounce Parmesan Cheese (optional)
Directions:

For Sprouted Blackpeas:
  1. Wash and soak black chickpeas in plenty of water, overnight. They expand considerably, so place them in a big vessel.
  2. The next day drain and wrap in muslin or cheese or loosely woven cotton cloth.
  3. You can do sprouts either in a Sprout Maker or a just by hanging in a loosely woven Cotton Cloth.
For Sprout Maker:
  1. Place the muslin cloth in the sprout maker, and add water in the lower container of sprout maker.
  2. The next day change water in lower level and the spouts are done on the third morning.
By hanging in a Cotton cloth/Muslin cloth/Cheesecloth
  1. In a colander, place the black chickpeas soaked overnight, wrapped in cheesecloth. Gather soaked black chickpeas, bring the edges together and tie a knot. Hang the cloth in a windowsill.
  2. Allow to sprout. Usually takes a day or two. Don’t let them dry completely. Remove, sprinkle water and hang again or use a sprayer to keep the cloth moist. 
  3. Its always better to let the sprouts grow only as long as the seed. Too long a sprout, the seed turn to bitter sometimes.
  4. Remove and rinse in cold water. { for Salad there is no need to steam-cook }.
For SALAD:
  1. In a large bowl toss sprouted Black Chickpeas, halved cherry Tomatoes, sweet Pepper, Onions, Cucumber, Beet, Jalapeno, Salt and Extra Virgin Olive Oil.
  2. Arrange Greens (Romaine & Iceberg blend) in a salad bowl. 
  3. Top greens with the above Sprouted Chickpeas mixture.
  4. Drizzle with dressing and, if desired, Parmesan Cheese.

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