Chickpea, Seeds & Sprouted Seeds |
A can of chickpeas from the shelf. Green peas from the freezer. A store­ cupboard supper for a spring evening.
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Total Time: 20 Minutes
Serves 4


  • 2 x 400g of chickpeas
  • 100g of sprouted mung beans
  • 80g of sprouted seeds
  • 4 tablespoons of olive oil
  • 2 teaspoons of ground cumin
  • 2 teaspoons of ground coriander
  • 400g of frozen or fresh peas
For the dressing:
  • 1 tablespoon of tahini
  • Juice of 1 lemon
  • 4 tablespoons of olive oil


  1. Bring a pan of water to the boil. Drain and rinse the chickpeas. Cook the peas in boiling water till tender. Drain and refresh in a bowl of iced water. Rinse the mung beans and sprouted seeds in cold water and shake them dry.
  2. To make the dressing, beat together the tahini, lemon juice and olive oil.
  3. Warm the olive oil in a frying pan over a moderate heat, add the chick­peas and ground spices and let them sizzle for a couple of minutes till hot and fragrant. Move the chickpeas around the pan as they brown.
  4. Drain the peas again and put them in a serving bowl with the mung beans and radish sprouts. Fold in the dressing and lastly the chickpeas.

Recipe courtesy of Greenfeast by Nigel Slater, photography courtesy of Jonathan Lovekin

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