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Sprouted Lentil & Chickpea Salad

September 3, 2011

I wanted to post another seasonally fresh salad before the end of summer–and here it is! This one may have a long prep time, but it’s well worth it.  If you prefer to forgo the sprouting process, this salad is just as good using cooked lentils and canned chickpeas.

Many people consider sprouts a superfood. Sprouted beans, legumes, seeds, and grains offer a concentrated supply of nutrients, vitamins, minerals and enzymes.

Special Equipment:

  • Sprouting jar (purchased or homemade)


  • 1/2 c dried lentils
  • 1 c dried chickpeas
  • 2 cucumbers, sliced and quartered
  • 1 c cherry tomaoes, halved
  • 2 Tbs fresh mint, chopped
  • 2 Tbs shallot, minced
  • 2 Tbs extra virgin olive oil
  • 2 lemons, juiced
  • 1/2 c feta cheese
  • Salt and pepper
  1. Wash the lentils and chickpeas in purified water.
  2. Transfer them to a container, cover with water, and allow them to soak in the refrigerator overnight.
  3. Rinse and then transfer into the sprouting jar. Prop the jar at a 45 degree angle, mouth facing downward.
  4. Let the sprouting begin! Be sure to rinse your sprouts twice a day and allow about 3 days for sprouts to grow to a desired length. For more information, visit this website.
  1. Combine lentils, chickpeas, cucumbers, and tomatoes in a large bowl.
  2. In a small bowl add the lemon juice, salt and pepper, chopped mint, and minced shallot.  Whisk in the olive oil.
  3. Pour the dressing over the ingredients in the large bowl and toss until dressing is well distributed.
  4. Once the salad is plated, sprinkle feta cheese over the top.
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