Warm & Toothy Legume Salad
Sprouting greatly improves the nutritional profile of legumes and beans like mung beans and chickpeas. This process also makes easier to digest!
This warm salad is a childhood mainstay and used to be one of my favorite 4pm after-school snacks! As an adult, I am so grateful for the wholesome habits that my parents started us on - this toothy, delicious snack will be a hit with your young ones too :)
✦ Ingredients
- 1 Red onion, julienned
- 1 cup mung bean or Chickpeas (soaked overnight)
- 1-2 cups of spinach or kale, chopped
- 1 tomato, diced
- PODI(s) of choice (1-2 tbsp)
- Labneh/Greek Yogurt (optional)
- 1 Jalapeno/Serrano/Green Chili of choice, diced (optional)
✦ Instructions
- Soak mung beans or chickpeas overnight
- Drain the water and wrap them up in a cloth as shown (pics below), allow them to sprout over 12-24 hours.
- Sautee onions, greens, tomatoes, green chili
- Add 1/2 tbsp each of PODIs of your choice, mix and taste as you go. Salt it as you go as well. (Zesty Coriander, Crispy Garlic, Curry Leaf, OG Gunpowder are great choices!)
- Add sprouted legumes, and sautee for 15-20 mins until the beans are cooked al dente (they wont be fully soft like canned, boiled chickpeas, but will have a delicious toothy bite to them!). Serve hot or cold! Want to make this a table appetizer instead of a snack? Serve on a bed of labneh or greek yogurt and scoop up with pita bread or baguette!
