With the nip in the air, you know its the holiday season. In India the holiday season is a fairly long affair. It kickstarts with Dasara, builds momentum with Diwali and ends with Christmas and New Year; sometimes we get Ramadan too! Along with the celebrations, pujas, and churchgoing, we end up consuming a truckload of food: rasgullas, laddus, kal kals, samosas, flavourful biryanis and haleem, coconut rice and meatball curry, and what not — the season’s boon and bane (for our tummies).
Thankfully there’s sprouts. More importantly, black chickpea sprouts. And you’re going to need a handful or two everyday to tide you over until January. (And of course, thereafter.) Black chickpea sprouts will not only help you reduce you weight, but it will also prevent the formation of acids in the body. It prevents bloating too, and the choline in it helps in the development of your brain. Phew! There’s more. It keeps your heart, bones and hair healthy too. Here’s how you can make your own sprouts at home.
So whatever shall we make with the black chickpea sprouts? The first thing that popped in my head was a salad. I’m not a big fan of chaat, so I developed an Indo-Mediterranean salad that knocked my socks off. I knew I had to share it with you all. Talk about a marvellous salad that’s healthy too. You will have to steam the black chickpea sprouts though, to make them more edible.
Ah! It’s fresh and tangy, luscious and juicy, and then some. The crunch and bite from the onions, the comforting black chickpea sprouts, the soft tomatoes, coriander and mint come together gloriously in a rich and tangy dressing — that makes for a delightful flavour burst in your mouth. For a salad made of 10 ingredients (including the salt and chilli), that’s not bad, eh? Plus don’t have to eat it as a salad — you could eat it for a meal — thanks to the presence of the black sprouted chickpeas. Oh, you will be full, trust me.
Remember that this black chickpea sprouts Indo-Mediterranean salad is both vegan and gluten free. If you want, you could roughly tear up a slice of toast bread and sprinkle a few pieces of roasted paneer or feta cheese.
I could eat this all through December! Come back in January and thank me, will ya? With pictures! Use the hashtag #notjustspice and tag us on Instagram, Facebook and Twitter.
Black Chickpea Sprouts Indo-Mediterranean Salad
- 120-125 g (4-4.5 oz) black chickpeas, sprouted (you’ll need to sprout 1/3 cup of dry black chickpeas)
- 30-35 mint leaves
- 1/2 cup coriander (cilantro) fronds, chopped
- 1 cup spring onions, finely chopped or 1/2 cup finely chopped red onions
- 1 medium tomato, chopped (80 g, 2.8 oz)
- 1 tablespoon lime juice
- 1 tablespoon white wine vinegar (or red wine vinegar)
- 1 tablespoon virgin olive oil
- 1/2 teaspoon salt
- 3 pinches chilli flakes or chilli powder or pepper powder or crushed green chilli
- Gently steam the black chickpea sprouts for 12 minutes. Let it cool while you prepare the rest of the ingredients.
- Combine the black chickpea sprouts with the spring onions, coriander, and chopped tomato.
- Chop the mint leaves roughly, or tear them up roughly, and bruise them lightly with a pestle or something heavy.
- In a small bowl, whisk together the lime juice, white wine vinegar, virgin olive oil, bruised mint leaves, salt and chilli flakes.
- Pour over the salad and toss.
5 health benefits of black chickpeas (The Indian Express)
Kala Chana Nutritional Facts (Livestrong.com)