SPROUTED CHICKPEA & CORN SALAD

INGREDIENTS:

• 1 packet Wright Sprouts chickpea sprouts
• 1 cup corn kernels
• 1 red or green pepper
• 2 stalks of celery
• small bunch of flat leaf parsley
• 1 Tbsp. Olive oil
• Juice of a lemon 

METHOD:

Dice celery and peppers into small pieces the same size as the chickpeas. Roughly chopped parsley put into a bowl with celery, peppers and chickpeas.

Remove the corn from the cob, using a knife inserted between the rows of corn and flick the corn off, work around the cob to remove all the kernels.

Alternatively slice down the cob to remove, this method can be rather messy as the juice of the corn shoots out in all directions.

Blanch corn if you don't like it raw. Place corn in a bowl and cover with boiling water for 3 minutes, drain in a sieve and rinse in cold water.

Add to the bowl of vegetables and sprouts, in another small bowl mix the olive oil and lemon juice, pour over and mix through.

Serve on a bed of crispy green of your choice and top with alfalfa sprouts.