1 cup Sprouted Garbanzo Beans
1 cup Sugar Snap Peas
1 clove Garlic, Chopped
1 cup Spinach, whole leaves or ripped a little
¼ cup balsamic vinegar
¼ cup olive oil, infused with spices is even better
½ red pepper, chopped
½ cup grated carrot
Spices- Dill, rosemary, etc., to taste
1 cup button or portabello mushrooms (optional), sliced
½ cup sprouted peas (optional)
1 Red or Golden Beet (optional) Julienned
½ cup red onion (optional), chopped or slices
½ cup pine nuts (optional)
Put the olive oil and balsamic vinegar into a tupperware container. Grate carrot and add immediately to dressing so the carrots don’t turn brown. Add garlic, red pepper, mushrooms, sprouted peas, red beet, red onion and garbanzo beans to marinate.
In a separate bowl place spinach and sugar snap peas with hard ends removed. I like them long but you could chop them for a smaller texture. Keep these separate if you are taking them to a picnic and assemble there to keep spinach and snaps fresh. This can be made a day ahead too as long as it’s kept separate. A variation would be to use chopped cabbage.
Top with pine nuts!
A note on spices- either use dill or rosemary- but not together. Or don’t use anything other than garlic and a little fresh pepper.
A fresh idea for 3 bean salad. Great for you- and your guests will be exposed to something yummy, easy, and sooo good for them. High in protein and fiber!
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© 2009-2017 The Rawtarian.
This information is not intended to replace a one-on-one relationship with a qualified health care professional and is not intended as medical advice.
I encourage you to make your own health care decisions based upon your research and in partnership with like-minded, qualified health care professional(s). I wish you success on your raw journey!