Chickpea salad with sprouted mung beans and flax seeds

Ingredients for 3 servings:

• 4 handfuls of chickpeas
• 3 handfuls of mung bean sprouts
• 3 handfuls of sprouts (linseed sprouts)
• 1 small bunch of parsley
• ½ onion(s), red
• 7 tomatoes, dried
• 5 tbsp olive oil or oil from the sun-dried tomatoes
• 5 tbsp lemon juice

Instructions

Working time approx. 30 minutes; Rest period approx. 3 days; Total time approx. 3 days 30 minutes

nutritious, tasty and filling

Soak mung beans and flaxseed in a jar for 12 hours. Rinse morning and evening for 2-3 days. The combination of the two is delicious and complements each other perfectly. The mung beans are rich in protein and folic acid, and the flaxseeds are rich in unsaturated fatty acids. Soak the chickpeas in water for 24 hours, then simmer for 30 minutes over low heat. Meanwhile, finely chop the parsley, onion, and sun-dried tomatoes. Rinse the sprouted mung beans and flaxseeds with water before consumption. Add lemon juice and oil to taste.