Chickpea sprout salad

Ingredients for 4 servings:

• 100 g chickpeas
• 1 large red bell pepper(s)
• 5 cherry tomatoes
• 150 g sheep’s cheese
• 5 tbsp olive oil
• 2 tbsp lemon juice
• some stalks of herbs, such as parsley, basil, mint
• salt and pepper
• Chili pepper(s), fresh or dried
• optionally diced onion(s)
• Garlic

Instructions

Working time approx. 20 minutes; Rest period approx. 3 days; Cooking/baking time approx. 15 minutes; Total time approx. 3 days 35 minutes

very fresh and tasty

Germinate the chickpeas for about three days, soaking them in water for at least 12 hours first. Then let them stand in the sprouting device or in a jar covered with cheesecloth, watering them once a day. The sprouts will have developed a lovely nutty flavor. After the germination time, cook them in simmering water for about 7-8 minutes, then drain them in a sieve. You can also add the bell pepper during the cooking time, depending on whether you prefer it crunchy or a little softer. Then chop the tomatoes and mix in their juices. Stir in the olive oil, lemon juice, herbs, chili powder if desired, and salt, and season to taste. Garlic or onion is also welcome. Dice the feta cheese and stir in. Let it sit for at least 1 hour and serve while it’s still cold. Serve with ciabatta or bread to soak up the oil.