15 oz Chick Peas (Garbanzo Beans) sprouted
2 1/2 T. Mint, chopped
3 T. Parsley, chopped
1 small head Romaine lettuce, chopped
3 cloves Garlic, pressed
1 Tomato, very ripe, chopped
3 T. Pine Nuts
2/3 Cup Scallions, minced
2 T. Olive Oil, or to taste
3 Stalks Celery pieces, diced, about 1/2 inch
Celtic Sea salt, to taste
Cayenne pepper, to taste
3 T. Lemon Juice
Except for lettuce, mix all ingredients in a salad bowl and season to taste. Serve on a bed of Romaine lettuce and sprinkle with pine nuts.
Dorit’s book: Celebrating Our Raw Nature