Curried Chickpea Salad Recipe
With inspiration from my travels, I learned the new skill of making chickpeas from scratch. Before this, I had only heard of them being served out of a can and: What. A. Difference. These natural beans were popping with flavour! To mix it up, I found a fun recipe to bring them to life. Recipe available down below.
- 3 Cups sprouted chickpeas
- 2–3 Carrots
- 4–5 Spring onions (about 1 cup)
- 1/2 Cup dried goji berries or dried cranberries
(Soak goji berries for 15 mins before using in salad)
- 1/2 Cup raw cashews
- 1/2 – 2/3 Cup hummus or tahini
- Juice of 1 lemon
- 1 TBS Curry powder
- 1 Garlic clove (crushed)
- 1 Chilli (finely copped) optional
- Mineral salt & cracked pepper to taste
Benefits of sprouting
your own chickpeas:
- Increases nutrient absorption (B12, iron)
- Makes foods easier to digest
- Decreases anti-nutrients & phytic acid
- Increases protein availability
- Increases fibre content
(Source & more info.: https://draxe.com/sprout/ )
HOW TO SPROUT CHICKPEAS:
Get your uncooked dry chickpeas and rinse them well in clean water. Place the chickpeas in a container of water overnight making sure they are covered. In the morning, rinse them well and then leave them in a covered container that has ventilation. In the evening, rinse again. You need to leave the chickpeas, rinsing them for one more day. You should see a tail appearing on them. They are ready to use.
In a blender combine; hummus, cashew nuts, lemon juice, curry powder, garlic, and a generous pinch of salt. Blend until combined. Set aside.
In a mixing bowl add; chickpeas, carrots, spring onions, goji berries, and cranberries; mix well to combine. Then, add in the dressing from above until all ingredients are mixed thoroughly. Test for flavour adding sea salt and black pepper to taste.