Sprouted Chana Salad With Nasturtium Yogurt Dressing
Sprouted Chana salad with nasturtium yogurt dressing combines hearty chickpeas with a creamy, peppery garden-fresh puree for a colorful vegetarian meal.
Servings: 4 Servings
Ingredients
- 1 Cup Sprouted and Boiled Black Chickpeas
- ¼ cup capsicum
- ¼ Cup Cucumber
- 1.4 cup tomato
- ¼ teaspoon roasted cumin powder
- 3-4 tablespoons Nasturtium yogurt dip
- Lemon/Lime juice to taste
- 1 teaspoon of dried cranberries or black currants
- 1 teaspoon of pine nuts
- Salt
Instructions
- In a large bowl, add boiled chickpeas
- Then add capsicum, cucumber, tomato, salt, and cumin powder.
- Now add 3-4 tablespoons of nasturtium yogurt dip.
- Add Lemon/Lime juice to taste and mix
- Lastly, add cranberries and pine nuts, and mix.
- Garnish with nasturtium leaves and flowers.
Notes
- Measurements are a rough guide; one can adjust as per liking.
- Use nasturtiums grown for eating, or pick them only from an area free of pesticides, herbicides, roadside pollution, and animal waste. Correct identification matters too. A plant should not be eaten only because someone calls it a nasturtium, especially when it came from an ornamental nursery or an unfamiliar garden.
- Garden plants treated with chemicals are not automatically safe to eat, even when the plant itself is edible.
