---
title: 'Sprouted seeds, chickpeas and beans'
url: 'https://recipes.spfinch.com/recipes/sprouted-seeds-chickpeas-and-beans'
markdown: 'https://recipes.spfinch.com/recipes/sprouted-seeds-chickpeas-and-beans.md'
date: '2021-06-24'
description: 'Nigel Slater A complete new season’s bean feast with herbs and spices and yoghurt dressing. Serves 2 Ingredients 200g peas 200g broad beans 100g sprouts (mung beans, radish or lentil) 400g can chickpeas 2 tbsp olive oil 1 tsp ground cumin 1 tsp ground coriander 3 tbsp natural yoghurt 1 tbsp tahini…'
taxonomy:
  category:
    - main
    - summer
    - vegan
---

# Sprouted seeds, chickpeas and beans

## Sprouted seeds, chickpeas and beans

  ![folder](https://recipes.spfinch.com/user/themes/recipes/images/folder.svg) [main](https://recipes.spfinch.com/recipes/category:main) | [summer](https://recipes.spfinch.com/recipes/category:summer) | [vegan](https://recipes.spfinch.com/recipes/category:vegan) ![sprouted-seeds-chickpeas-and-beans](https://recipes.spfinch.com/user/pages/02.recipes/sprouted-seeds-chickpeas-and-beans/sprouted-seeds-chickpeas-and-beans.webp "sprouted-seeds-chickpeas-and-beans")

[Nigel Slater](https://www.theguardian.com/food/2021/apr/13/nigel-slater-midweek-dinner-sprouted-seeds-chickpeas-and-beans)

*A complete new season’s bean feast with herbs and spices and yoghurt dressing.*

Serves **2**

Ingredients

**200g peas
200g broad beans
100g sprouts** (mung beans, radish or lentil)
**400g can chickpeas
2 tbsp olive oil
1 tsp ground cumin
1 tsp ground coriander
3 tbsp natural yoghurt
1 tbsp tahini
1 lemon juiced
handful basil leaves
salt
handful cherry tomatoes**

Method

1. Cook the peas in a deep pan of boiling, lightly salted water, remove them with a draining spoon and transfer to a bowl. Add the broad beans to the boiling water and cook for 5-6 minutes, until tender. Drain in a colander and pop them from their papery skins. (\_There's no need to skin the broad beans if they're young and tiny - but they rarely are, so do if not. It doesn’t take long and you end up with fresh little beans.)
2. Wash the sprouted beans, radish seeds or lentils under cold running water. Drain and rinse the chickpeas. Warm 2 tbsp of olive oil in a shallow pan and add the chickpeas and the cumin and coriander. Let the chickpeas fry for 5 minutes or so until they start to crisp a little.
3. Mix the yoghurt, tahini and the lemon juice in a small bowl. Shred the basil leaves then stir them in to the dressing with a little salt.
4. Add the hot chickpeas to the sprouted seeds, peas and broad beans with a handful of halved cherry tomatoes and toss gently together with the yoghurt dressing.

---

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---

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