crispy bean sprout, ginger and chickpea salad
https://calgaryavansino.com/recipes/crispy-bean-sprout-ginger-and-chickpea-salad/
Ingredients
- 8g peeled ginger, finely diced
- Handful of coriander, chopped
- 360g bean sprouts
- 240g chick peas, drained weight
- Juice of 1 lemon
- Pinch of salt
- 1 and 1/2 inch peeled ginger, finely diced
- Handful of coriander, chopped
- Roughly 5 cups bean sprouts
- 1 and 1/2 cups chick peas, drained weight
- Juice of 1 lemon
- Pinch of salt
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A firm favourite on warm summer evenings, this light and zesty crispy bean sprout, ginger and chickpea salad is full of flavour, and is both crunchy and refreshing. It is incredibly versatile and can either be eaten as a side, or paired with a number of different protein options. It is deceptively filling, and makes a great dinner choice.
In a mixing bowl, add the ginger, coriander, bean sprouts and chickpeas. Mix together well. Squeeze the lemon juice over the top, add the salt, and mix again thoroughly.
You can serve with either marinated tofu or tempeh for a meat-free option, or with chicken or fish if desired.
