Leek, Chickpea and Herb Tabouli

 

INGREDIENTS:

1 cup cooked organic sorghum grain

1 cup cooked sprouted chickpeas

1/3 cup extra virgin olive oil

1/4 cup organic pumpkinseeds pieces

1 tbs onion powder

2 large organic leeks (washed, trimmed and thinly sliced)

2 tbs lime juice

3/4 tsp allspice

1 cup organic frozen peas defrosted

1 cup Thai basil chopped

1 cup organic fresh mint chopped

1 cup fresh organic cilantro finely chopped

2 tbs grape seed oil

Salt to taste

DIRECTIONS: 

Toast chickpeas and pumpkinseeds with 1tbs of grape seed oil in a medium pan on medium heat until golden brown. Remove and add to big mixing bowl.  Place pan back on stove and add in 1 tbs of grapeseed oil and onion powder. Stir and about a minute later add in leeks and lime juice. Cook until soft, about 7 minutes. Add in allspice and salt to taste, stir in the peas and take off heat. Add leek mixture to bowl with chickpea and pumpkinseeds along with fresh herbs, 1/3 cup extra virgin olive oil and salt. Mix well and tastes. Adjust salt and add more lime juice if needed and voila!