Get your chickpeas going by soaking them in water for 12 hours, then draining the water and letting them sprout for 1 – 1 1/2 days. Check them to make sure they’re not getting moldy. Don’t let them sit too long. I like to sprout mine on a paper towel where they can spread out and get air while they’re drying/sprouting. You know they’re ready when they have a little sprout coming out of them
The real story here is the cumin vinaigrette that’s laced into every bite of this salad. It’s a heady combination of cumin seeds, black pepper, and oregano, all smashed together with garlic, good olive oil, and red wine vinegar. It’s a little bit Mediterranean, a little bit Middle Eastern, and it does wondrous things to the chickpeas. This is a stellar vegetarian meal atop a bed of baby spinach or sprouts.
* For the cumin vinaigrette
* 2 teaspoons cumin seeds
* 1 teaspoon cracked black peppercorns
* 2 teaspoons dried oregano
* 1/2 cup plus 1 tablespoon olive oil
* 1 clove garlic, minced
* 2 tablespoons red wine vinegar
* For the chickpea salad:
*1 c. sprouted chickpeas (garbanzos).
* 1/2 cup kalamata olives, pitted and sliced lengthwise (nr)
* 2 scallions, thinly sliced
* 1 tablespoon slivered mint leaves
Toss. Drizzle with vinaigrette.