by Olivia Wong
When served cold, this salad is perfect for hot summers!
It features our Organic Sprouted Garbanzo Beans and Organic Broccoli Sprouts. Sprouting beans makes for easier digestion and is a cleaner option than canned beans which contain additives. If you cannot find our Sprouted Garbanzo Beans, you can soak dried garbanzos (aka chickpeas) for approximately 12 hours. Change the water at least once in between.
Any sprouts can be used in this recipe. We opted for broccoli due to their flavor and nutrient density.
Serves 4
Ingredients:
1 cup Fullei Fresh Organic Sprouted Garbanzo Beans
½ cup Fullei Fresh Organic Broccoli Sprouts
1 cup cucumber (diced)
1 cup grape tomatoes (sliced in half)
½ cup red onion (diced)
½ cup fresh mozzarella (diced into squares)
2 tbsp. broccoli sprout pesto (recipe below)
Broccoli Sprout Pesto:
¼ cup olive oil
1 cup fresh basil
2 garlic cloves
¼ cup broccoli sprouts
Dash of salt
Directions:
Add ingredients to a food processor and chop until smooth.
Salad Directions:
1. Boil the Sprouted Garbanzo Beans until soft (approximately 20 minutes.)
2. Drain the garbanzo and let cool completely.
3. Mix all the ingredients thoroughly.
4. Refrigerate an hour or so to allow the flavors to marinate and cool completely.
5. Top with more broccoli sprouts if desired.
Enjoy!
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