An easy and healthy recipe for vegan or vegetarian chickpea deli salad from the new the Sprouted Kitchen Bowl + Spoon cookbook. Makes a great main dish, picnic dish or dish to pass.
Simple and inspired whole foods recipes to savor and share.
That’s the tagline of the new Sprouted Kitchen Bowl + Spoon cookbook, and I’m so into it. As a longtime reader of the Sprouted Kitchen blog, I’ve made many of their delicious healthy recipes. I was so thrilled to find out Sara and Hugh were coming out with a second cookbook and even happier to get my hands on a copy to review.
As I flipped through the pages of the book, I wanted to make every recipe. There’s a nice mix of everything from starters to desserts, all, as you might guess based on the title, meant to be served in bowls. I settled on this chickpea deli salad recipe. It’s super healthy, fresh and versatile. It is naturally gluten free, raw and can be made vegetarian or vegan. I wasn’t disappointed. It was delicious and is one of those great dishes that gets better after a day or two in the fridge making it the perfect healthy snack to keep on hand or a made ahead dish to pass.
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