Tag Archives: chickpeas

Sprouted Lentils and Mushroom Salad with a Caper and Basil Dressing


This is probably the easiest and most delicious recipe that I’ve ever put up on this blog. It takes like 5 minutes to make, the sweet tanginess of the green apples works beautifully with the salty juiciness of the capers and and the subtle sweetness of basil and all of it goes perfectly with the crunch of the sprouted lentils. I was surprised with the simplicity and the unique and authentic taste of this salad!


You know that I use food as medicine and love to research upon the health benifits of the herbs and spices that I use in my recipes, so here you go:

Capers are an unripe flower bud and are used mostly in Italian cuisines. They are rich in antioxidants including rutin and quercetin. Antioxidants are known to prevent free radical, which can cause cancer and skin related diseases. Capers also contain minerals like iron, calcium, copper and high levels of sodium.

Basil is a beautiful herb from the mint famly and it has many types, in this recipe I used fresh Italian basil that I grow in my garden. It is also rich in antioxidants and vitamin A, vitamin K, vitamin C, magnesium, iron, potassium, and calcium.


I love all kinds of mushrooms and never leave any exotic type if they show up in my local food store. I have this connection with all sorts of mushrooms, magical and regular! 😀


So go on and gather up these ingredients and make this awesomeness because it’ll take you only like 5-7 mnutes to do so and it’ll be totally worth it I promise you. You can swap the green apples with red ones, it won’t give you the same feeling though.


Sprouted Lentils and Mushroom Salad with a Caper and Basil Dressing

Prep time Cook time Total time
4 mins 1 mins 5 mins

A simple salad made with fruits and vegetables which is rich in flavor, proteins and fiber.

Category:Salad, Snacks, Vegan, Plant Based, High Fiber
Serves: 4


  • 2 Cups Boiled Bengal Gram/Chickpeas
  • 1 and 1/2 Cups Sprouted Lentils
  • 9-10 Mushrooms
  • 1 Pomegranate
  • 1 Green Apple
  • 1 Lime/ 1/2 Lemon
  • 1 tbsp Capers
  • Bunch Basil



  1. Cut the mushrooms and cook them on a low flame until the water is evaporated, I didn’t use any oil but you can if you want it, keep in the freezer to cool.
  2. Cut the fruits and put the fruits, cooled mushrooms, lentils and chickpeas in a salad bowl.
  3. To a small bowl add the lime juice, basil, capers, Himalayan pink salt (go easy on salt because capers are pretty salty) and pepper and give it a mix.
  4. Add it to the salad and mix, enjoy the awesomeness!

Chickpea Coconut Curry with Red Rice




The sweetness of the coconut amalgamated with the spices is so on point you’ll want to make this over and over again! Also it’s super easy to make and is very healthy for you.


If you read my posts you know how much I love chickpeas and how good they are for you. I don’t buy the canned stuff because of all the preservatives, sodium and what not. Boiling them at home is so much healthier and cheaper than getting cans.


The combination of curry leaves with mustard seeds and cumin is the ultimate South-Indian taste combination. Put them as the base of any dish and give your taste buds a trip to Kerala!


This base is simple with onion, garlic and tomatoes but you can add any veggies or beans of your choice in this dish, just take care of the quantities. Bell peppers would taste divine with this!


Have this delicious awesomeness with red rice or any rice for that matter. You could even have it on some toast, or have the curry by itself, there are no rules!


    • Chickpea Coconut Curry with Red Rice

      Prep Time: 5 minutes

      Cook Time: 10 minutes

      Total Time: 15 minutes

      Serving Size: 4

      Chickpea Coconut Curry with Red Rice

      A south Indian Chickpea curry. The sweetness of the coconut amalgamated with the spices is so on point you'll want to make this over and over again!


      • 1 Cups Cooked Chickpeas
      • 1 Can Coconut Milk
      • 1 Large Onion
      • 2 Medium Tomatoes
      • 5 Small Garlic Cloves
      • 1 inch Ginger
      • 10-12 Curry Leaves
      • 1 tbsp Cumin
      • 2 tbsp Coconut Oil
      • 1 tbsp Garam Masala
      • 1 tsp Cinnamon
      • 1 Chili
      • 1 Small Lemon
      • Salt and Pepper to taste
      • Cooked Red/Brown/White Rice


      1. Cut the ginger, garlic, onion, tomatoes and chili finely.
      2. Heat the oil on medium and turn down to low.
      3. Add the mustard seeds and cumin and let them crackle, after that add the curry leaves.
      4. Add the garlic, ginger and onion and cook, stirring continuously till they turn golden.
      5. Add the tomatoes and chili and let them cook for 4-5 minutes.
      6. Add the chickpeas, all the spices except salt. Mix well together and let it all cook for 1 minute.
      7. Add the coconut milk and let it cook and reduce for 5-6 minutes. Season with salt according to your taste.
      8. Have with any kind of rice or on toast!



Sprouted Lentil Falafel with Tamarind Yogurt Sauce


These have the same amount of proteins as a chicken patty, without the cruelty. Vegetarians: 1, Non-vegetarians: 0!

They taste like heaven and have a crispy bite to them, and are super soft from the inside. They are made with fresh whole foods and enzyme rich super-foods.


So one day as I went downstairs after waking up, I had a strong craving for Falafels. My mom had soaked chickpeas at night. She had already boiled them and told me to take out a portion for myself as I always do for salad or hummus. Falafels require you to add some kind of flour to them which I was not in the mood for because it makes them unnecessarily heavy.


The lentils that I had left for sprouting a few days back came to my mind and I had a beautiful inspiration, why not add them to my falafel mixture. So I blended them and added them to the already mashed chickpeas and they created magic. The consistency was perfect and the taste was flawless.


Serve hot with a yogurt sauce and a tamarind date sauce (vegan option) or just eat them with a squeeze of lemon. You won’t be able to stop eating these little beauties, I guarantee it!

Sprouted Lentil Falafel with Tamarind Yogurt Sauce

Prep time Cook time Total time
30 mins 10 mins 40 mins

Veggie patties that have the same amount of proteins as a chicken patty, without the cruelty. Vegetarians:1, Non-vegetarians:0!
They taste like heaven and have a crispy bite to them, and are super soft from the inside. They are made with fresh whole foods and enzyme rich super-foods.

Category: Gluten Free, Breakfast, Low-Carb, High-Protein
Serves: 4





  • 2 cup Sprouted Green Lentils
  • 1 1/2 cup Chickpeas, boiled
  • 1/2 inch Ginger
  • 1/2 Onion
  • 3 Cloves Garlic
  • 1/2 cup Fresh Coriander, chopped
  • 1/2 cup Fresh Mint, chopped
  • 2 Green Chilies


  • 1/2 tsp Roasted cumin
  • 1 tsp dry Mango Powder
  • 1 tsp Basil
  • 1/2 tsp Pepper
  • 1/2 tsp Garlic Powder
  • Pink Salt to taste


  • 1 cup Soy Yogurt
  • 1 Medjool Date
  • 1/2 tsp Tamarind Paste
  • 1/4 tsp Ginger Powder
  • 1 tsp Fennel Seeds
  • 1/4 cup Pomegranate Kernels
  • Pink Salt to taste


  1. Mash the chickpeas
  2. Blend the sprouted lentils in a blender and mix to the mashed chickpeas, you should have a thick consistency.
  3. Add the chopped onion, garlic, ginger, chilies, mint and coriander in the mixture.
  4. Add the spices and mix well.
  5. Make patties of about 1 cm thickness and 4 cm diameter (this helps in even cooking) and keep aside.
  6. For the tamarind sauce blend the date, tamarind paste and 5-6 tablespoons of warm water in a blendr, add the fennel seeds and salt and blend again until smooth.
  7. To the soy yogurt add the ginger powder,pomegranate and salt. Also add the tamarind sauce you made in the earlier step.
  8. Pan fry the shaped falafels with 4-5 tablespoons olive oil/rice-bran oil and cook until goldn brown.
  9. Serve hot with tamarind yogurt sauce or even as a patty in a burger with lots of veggies.