Chickpea, Seeds & Sprouted Seeds

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.

To make the dressing, beat together the tahini, lemon juice and olive oil.

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.

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.