A Recipe for Refreshment - Cool Avocado Sprouted-Chickpea Salad

As the hot days of summer start approaching, we seek refreshment.  In the heat of late spring and summer, I prefer to eat light, simple, fresh, raw foods.  This is a recipe that reminds me of the Mediterranean -- not only with its flavors but also the way it feels when I eat it...it seems as if I've just been transported to an exotic Greek island or the French Rivera.  This dish promises to be both light and satisfying as well as cooling and refreshing.  It is perfect alone as a salad or as a side-dish for a summer solstice celebration.


Although this is an easy live/raw recipe to prepare, it does require pre-planning for sprouting time.

Recipe for Refreshment: Cool Avocado Sprouted-Chickpea Salad

Prepare chickpeas in advance: Soak for 8-12 hours.  Sprout (I use a colander with a saucer on top) for another 8-12 hours.  The chickpeas will double in size, which should be taken into consideration for the amount of salad you wish to prepare.

In a mixing bowl, whisk together:

• 4 TB organic extra virgin first-cold press olive oil
• 2 TB nama shoyu / tamari / Bragg's Aminos
• 2 TB richly flavored balsamic vinegar
• 1 tsp Herbs de Provence (dry)***
• dash of freshly ground black pepper

Toss the following ingredients into the mixing bowl:

• 1 1/2 cups sprouted chickpeas
• 1 - 1 1/2 cups organic cherry/grape tomatoes - cut into halves
• 1 small avocado - cut into cubes
• 1 handful fresh chopped basil
• a few sprigs of fresh mint leaves - chopped

photograph by Jon-Erik Lido

EAT IMMEDIATELY and ENJOY the REFRESHING FLAVORS of SUMMER and the MEDITERRANEAN!!!

***To ensure the best quality flavor, I suggest preparing your own Herbs de Provence by dehydrating your own herbs or local organic herbs from the farmer's market and then mixing together according to the following recipe:

• 2 tablespoons dried, crushed lavender (KEY INGREDIENT) 
• 2 tablespoons plus 11/2 teaspoons dried oregano
• 2 tablespoons plus 1 1/2 teaspoons dried thyme
• 1 teaspoon dried basil
• 1 teaspoon dried sage
• 1 teaspoon dried, crushed rosemary