On a slow day, I tried sprouting chickpeas. After eating quite a few, I tried planting a few. They grew into the most beautiful seedlings I have ever seen. And now I am harvesting fresh garbanzo beans. I tossed them into a quinoa salad I make frequently with fresh peas. The results were excellent.

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Recipe Summary test

prep:
20 mins
cook:
15 mins
additional:
5 mins
total:
40 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Lemon-Tahini Sauce:
Quinoa:
Salad:

Directions

Instructions Checklist
  • Mix olive oil, lemon juice, tahini, garlic, salt, and pepper together a bowl until smooth. Set lemon-tahini sauce aside.

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  • Bring water, quinoa, and salt to a boil in a saucepan. Reduce heat to medium-low and simmer, uncovered, until quinoa is tender, about 15 minutes. Remove from heat, cover, and let sit for for 5 minutes. Fluff with a fork.

  • Toss lemon-tahini sauce with quinoa, red cabbage, raw chickpeas, fresh parsley, and scallions.

Cook's Note:

You can substitute kale or spinach for the cabbage. You can also add more greens if you like. Doubles easily.

Nutrition Facts

352 calories; protein 12.1g; carbohydrates 43.5g; fat 15.6g; sodium 444.2mg. Full Nutrition
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