Thursday, March 4, 2010

SPROUTED Black-Chickpea Mixed-Salad

Healthy food....Healthy body...
As we all know for healthy body one should have healthy food and one the low calorie, healthy food is Salad. Eating a salad every day offers numerous health benefits. It is one of the simplest and healthiest food habits that can be easily included in our daily diet. Salad can be taken prior to your main course as an appetizer, which will reduce the number of calories you end up consuming. By the time you get to the main course you will feel full and satisfied. This in turn will result in fewer calorie intake and loss of weight. Earlier i use to take salad as an appetizer but these days i also prepare salad as the main entree just by adding little protien, such as chicken breasts or sliced meats and my Hubby Dear loves it.

This salad, i have prepared using Sprouted Black Chickpeas.

As we all know Sprouts are very rich in vitamins, proteins, amino acid, minerals which are essential nutrients for us. 
Sprouted Chickpeas can be eaten just like that by adding a finely chopped red onions, few drops of lime juice, a hint of salt and red chili powder. But here I am preparing this Salad as a main entree with lots of greens and vegetables.

Following are the steps to make nutritious and tasty sprouted chickpea salad as the main entree.



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.








Good chefs always taste their Recipe.....Go Ahead....And say Wow.

4 comments:

Pia said...

Thanks a lot for sending this yummy and healthy salad for Innovative salad Event :)

Asha Shivakumar said...

Good combo, like the crunch in it.

Kim said...

This is the first time I've heard of sprouted chickpeas before. Your salad looks delicious!

Lisa said...

Love this recipe. Thanks for sharing with NCR.

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