2 Cups Garbanzo Beans, sprouted
2 T. Apple Cider vinegar
1 Cup Olives, quartered
2 T. Walnut Oil or Mustard Oil
1 Cup Red bell pepper, diced
Celtic sea salt, to taste
2 Stalks Celery, diced
Cayenne pepper, to taste
1/3 Cup Scallions, sliced
1 T. Sambal Olek (or adjust to taste)
1/2 Cup Cilantro, chopped
Mix all ingredients except for the salt and pepper. Season gradually, between tossing, with salt and pepper to taste.
Dorit’s book: Celebrating Our Raw Nature