This deliciously hearty salad can be made with ingredients you probably have in your pantry!
Course
Main Course, Salad
Cuisine
American
Keyword
brown rice, chives, legumes, salad, sunflower seeds, zucchini
AuthorDéja Todman
Ingredients
1 1/2cupsmixed dried sprouted legumessuch as mung beans and lentils
1 1/2cupsgrated zucchinilightly squeezed to remove liquid
1cuppacked chopped fresh chives
1/2cupcooked brown rice
1/2cuptoasted salted sunflower seeds
1/2cupplus 2 tablespoons extra-virgin olive oil
1/3cuptoasted salted shelled pumpkin seedspepitas
1/3cupcoarsely chopped roasted unsalted almonds
2scallionsthinly sliced
2tablespoonsor more fresh lemon juice
1teaspoonkosher salt plus more
Freshly ground black pepper
Instructions
Purée chives, oil, lemon juice, and a pinch of salt in a food processor until smooth. Strain chive vinaigrette through a fine-mesh sieve into a small bowl.
Cook dried sprouted legumes in a large pot of salted boiling water until just tender, about 5 minutes. Cover pot; remove from heat. Let stand for 3 minutes; drain. Rinse legumes under cold water to cool; drain. Transfer to a large bowl.
Add zucchini, rice, scallions, seeds, nuts, and chive vinaigrette to bowl with legumes; toss to combine. Season to taste with salt, pepper, and more lemon juice, if desired.
TIP: Vinaigrette and legumes can be made 1 day ahead. Cover separately; chill.