Sprouted Chickpea Tartare is another one of those lush appetisers. What I love is sprouted nature of the chickpeas which add subtlety to the other intense flavours of the pomegranate and the milder sumac.
By Edward Daniel, Vegan Chef and Former Chair of The Vegan Society. Contributor to Vegan Life Magazine, Plant Based Magazine, Vegan Food and Living Magazine and OK! Magazine. Speaker and cooking demonstrator at Vegan Life Life Festival London, Mind Body and Spirit Festival London, Veganes Sommerfest Berlin, and Bali Vegan Festival. Author of "Essence: The Beginner's Guide to Veganism".
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