Chickpea and Chermoula Salad
1/2 cup sunflower seeds (soaked)
1/2 cup almonds (soaked)
3 Tbsp rice bran oil
3 Tbsp apple cider vinegar or lemon juice
1 tsp salt
1 tsp each ground cumin, coriander and turmeric
1 small garlic clove, crushed
1 cup sprouted (or cooked) chickpeas
½ bag baby spinach leaves
Cherry tomatoes, halved
2-3 Tbsp coriander, chopped (optional)
To make the dressing, place all ingredients in an air-tight jar and shake well. Will keep for at least 5 days.
To make the salad, combine all ingredients, and toss through the dressing.