Chickpea and brown rice salad
I prefer sprouted chickpeas because the sit better with me than non sprouted ones. The fermented rice is delicious, and the fermenting and soaking reduces the phytic acid in it. It doesn't taste sour!! Of course you can just use plain brown rice and unsprouted chickpeas.
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- 3/4 c
- brown rice
- 3/4 c
- dry chickpeas
- 2 medium
- 2 clove
- 1 tsp
- coconut oil
- 1/4 c
- tahini, roasted
- 2 Tbsp
- white miso
1Soak chickpeas for 20 hours, then drain and sprout in a colander for 30 hours, rinsing it 3 times per day.
2When you start sprouting the chickpeas, start soaking the brown rice 24 hours, changing the water after 12 hours. After 24 hours of soaking, change water again and add 1 tablespoon of vinegar to the soaking water. Let stand until the chickpeas are ready to use.
3Drain and thoroughly wash rice, and rinse chickpeas well again.
4Cook chickpeas like you would normally cook dried chickpeas - just keep attention because the cook time of sprouted legumes is shorter.
5Cook rice with 1 1/2 cups water, 1 teaspoon coconut oil and 1/2 teaspoon salt. Cook time is different in different kinds of brown rice, so look at the package directions.
6Let cool cooked chickpeas and rice.
7Meanwhile heat some olive oil in a skillet, chop the zucchini and mince the garlic, and fry zucchini and garlic until nicely browned, add salt and pepper to taste.
8Combine tahini and miso.
9Assemble rice, chickpeas, fried zucchini and miso dressing in a bowl (the zucchini may be warm). Serve on green salad.