Kale Salad with Sweet Pear and Black Chickpea Sprouts

Name: Kale Salad with Sweet Pear and Black Chickpea Sprouts
Prep time: 5 min
Cook time: 7 min
Total time: 12 min
Cuisine: Indian
Ingredients: 1/2 Cup Black Chickpeas, Dried Black Chickpeas, sprouted; 1/2 lbs Kale; 1 Pear, ripe Bosc or Barlette pear; 1 tsp Lemon, Lemon juice; 1/4 tsp Salt and Black Pepper; 1 tsp Olive Oil; 1 Garlic

Posted On: Mar, 10 | Author: Savita

Healthy Salads DIY Tips & Techniques

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Kale Salad with Sweet Pear and Black Chickpea Sprouts

Diet Info: DF GF F LF Na LS VG V Fa

This Kale salad with sprouted black chickpeas is packed with healthy fiber, calcium and iron. Raw bean sprouts are rich in digestive energy, protein and especially black chickpea sprouts are good source of fiber and iron. And kale is already a super vegetable as you all know. All-in-all, this salad is a win-win filling and healthy lunch salad.

I always keep my pantry stocked with whole raw beans and legumes to make some fresh sprout salads for weekdays. And yes, I do not buy sprouts from market. Not because they are bad or anything, they are totally fine and you can use'em instead of home grown sprouts any time. I prefer to sprout'em to avoid wastage. If I don't make sprout salad for 2 days, store bought sprouts (bought over weekend), starts rotting so quickly but homemade sprouts can keep growing for few more days until I decide to make salad.

To make sprouts, I do not use any fancy containers. Just take care to wash'em frequently, don't leave water in grain after washing (drain well), don't keep sprouts in dirty containers and don't let seeds dry. Follow these and you will have perfect sprouts every time.

Sprouted Chickpeas | chefdehome.com

For chickpeas sprouts, I wash and soak chickpeas in clean container for 1 night. Next day, wash again and place chickpeas in a sieve placed on a wide bowl for good air flow. Then for 2 days (3 days for large sprouts), rinse sieve in water every morning and evening and you have beautiful sprouts. If not using, you can let'em grow for 2 more days following same rinse/wash routine, after that refrigerate until ready to use. Sprouts start going bad if you see sprout root edges drying out and brownish.

Homemade Sprouted Chickpeas | chefdehome.com

Homemade Sprouted Chickpeas | chefdehome.com

So make some sprouts or buy some fresh sprouts and enjoy healthy salad for lunch!!

Kale Salad with Sweet Pear and Black Chickpea Sprouts

Total Time: 12 mins Prep Time: 5 mins Cook Time: 7 mins Cuisine: Indian (Salad) Difficulty: Easy

Yields: 2-3 Servings - Serves: 2

Ingredients

1/2 Cup Black Chickpeas (Dried Black Chickpeas, sprouted)

1/2 lbs Kale

1 Pear (ripe Bosc or Barlette pear)

1 tsp Lemon (Lemon juice)

1/4 tsp Salt and Black Pepper

1 tsp Olive Oil

1 Garlic

Directions

1. Wash and remove hard stems from Kale leaves. Slice Kale in thin ribbons.
2. Heat oil in a pan, add minced garlic and heat of r 20 secs (don't let garlic burn). Now add kale ribbons, season with salt and black pepper and saute turning frequently for 4-5 minutes until Kale has wilted and is soft yet not mushy. Additional Notes: If sprouted black chickpeas taste too raw for you, you can also cook sprouts in 1/4 water and 1/4 tsp salt for 2 min in microwave while kale is cooking.
3. Remove from heat. Transfer to a bowl. Mix in chickpea sprouts, 1/2 tsp lemon juice, toss well and let it come to room temperature. Add sliced pear just before serving and enjoy!! Additional Notes: You can cook and toss kale with sprouts at night and refrigerate. In morning, just add sliced pear and filling salad for lunch is ready!!