Sprouted Seasonal Salad in a Jar (prep time 10 min, makes 5 servings)

Ingredients:

  • 2 1/2 cups cooked chickpeas, thoroughly rinsed if using canned
  • 1 1/4 cups grated carrots
  • 2 1/2 cups cherry tomatoes
  • 2 1/2 cups edamame beans
  • 1 1/4 cups pine nuts or other nuts
  • 2 1/2 cups fresh sprouts: alfalfa, mustard, clover

For the Basil Vinaigrette:

  • 5 tbsp. olive oil
  • 3 tbsp. red wine vinegar
  • 6 fresh basil leaves, chopped
  • 1 1/4 tsp Dijon mustard
  • salt and pepper

Preparations:

  1. Combine vinaigrette ingredients in a container with fitted lit and shake well.
  2. Place chickpeas in a bowl and pour basil vinaigrette over, mixing to combine.
  3. Place 1/2 cup chickpea/vinaigrette mixture into each container. Layer 1/4 cup carrots, 1/2 cup cherry tomatoes, 1/2 cup edamame, 1/4 cup nuts and 1/2 cup sprouts. Seal jar tight until ready to eat.
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