sprouting

I've been experimenting with sprouting things in our kitchen lately.  It's remarkably easy.  This week, I've sprouted chickpeas and green lentils: just soak overnight, drain the following morning, and rinse 2-3 times a day for the next few days.  It helps if you have a sprouting jar, and I keep mine inverted over a towel during the day.  We've been enjoying our sprouts as a quick snack or in salads:

sprouting chickpeas

I planted a few chickpea sprouts as an experiment

sprouted lentil and chickpea salad

Sprouted lentil and chickpea salad

(This is a variation on one of our favorite chickpea salads.)

16 oz chickpeas, rinsed and drained

1-2 cups freshly sprouted green lentils

1 large garlic clove, minced

1/2 red onion, finely diced

1 celery heart with leaves, diced

3-4 tablespoons olive oil

3-4 tablespoons champagne vinegar

red pepper flakes

salt and pepper to taste

Directions: combine all ingredients, adding more champagne vinegar, oil, and red pepper flakes as you like.  Enjoy!