Hello Everyone 🙂
This summer I discovered how to prepare sprouts and since then, they are constant in my menu. Currently, I am trying different seeds, beans, and legumes, but my favorites are lentils and alfalfa sprouts. I use them to prepare sandwiches or salads, like the one below. As well as bake them in the pan or air fryer for a few minutes with spices and I have a crunchy and tasty snack. (the crunchy snack is is mostly for the legume types of beans).
Servings: 4
Time to prepare: 20-25
Ingredients:
- 1 can of chickpeas
- 1 cucumber
- kale
- 1 cup of sprouts of choice
- 1/2 onion
- 3-4 celery sticks
- 1 tsp. salt
- 2 tbsp. grapeseed oil or sesame oil
- 1/2 fresh dill bunch
- 1 small lemon for juicing
How to:
- Separate the kale leaves from the stem- if you want you can leave them, I prefer without it. I made with them juice.
- Chop the kale, celery sticks, cucumber, onion, and the dill.
- Place the chopped vegies in a medium bowl.
- Drain the chickpeas and add them to the mixture.
- Add the sprouts (you can buy them if you don’t have homemade, it is easy to make, I will add an article later).
- Mix very well.
- Add oil, salt, and lemon juice and mix again.
- Serves as it is or with additional dressing as ranch or aquafaba.
- You can enjoy the salad on its own or as a side dish.
Enjoy 🙂
Pettite Two a Pret 
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