
Toasted seeds and nuts add bite to this nutrition-packed salad. We use dried sprouted legumes, which are even more healthful than ordinary beans and more convenient than sprouting your own. (Cooked lentils and mung beans work well, too.) A vibrant chive vinaigrette brings it all together.
Recipe information
Yield
Makes 8 servings
Ingredients
Preparation
Step 1
Purée chives, oil, 2 tablespoons lemon juice, and 1 teaspoon salt in a food processor until smooth. Strain chive vinaigrette through a fine-mesh sieve into a small bowl.
Step 2
Cook dried sprouted legumes in a large pot of lightly salted boiling water until just tender, about 5 minutes. Cover pot; remove from heat. Let stand for 3 minutes; drain. Rinse legumes under cold water to cool; drain. Transfer to a large bowl. DO AHEAD: Vinaigrette and legumes can be made 1 day ahead. Cover separately; chill.
Step 3
Add zucchini, rice, scallions, seeds, nuts, and chive vinaigrette to bowl with legumes; toss to combine. Season to taste with salt, pepper, and more lemon juice, if desired.