Toasted Bean Sprouts

by Edward Daniel

Wholefood dry Toasted chickpea mung Bean Sprouts made using sprouted chickpeas and mung beans came about for two reasons – firstly, I was suitably reprimanded a couple of my close loving friends because I haven’t been consistent recently with my recipes – my mind having been focussed on writing my poetry books. And the second reason, I wanted an alternative to pasta in dish – and for me this comes by way of the bean sprouts. This is a quick and easy recipe.

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My recipes are featured in vegan speciality publications: Nourished, Vegan Life, Plant Based and Vegan, Food and Living.

Order my first self-published book, “Essence: The Beginner’s Guide to Veganism” part of the three-part Circle of Food series. My second book “Presence: The Ascending Vegan” – which explores how to maintain a vegan practice is out in 2027 – I have compiled all the chapters including recipes.

Going strong since 2013.


Edward x

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 250g cooked chickpeas
  • 1 lime, juice and zest
  • 1tsp paprika
  • 1tsp matcha
  • 1tsp oregano
  • ½ inch fresh ginger, grated
  • 250g mung bean sprouts
  • Chives, few sprigs, chopped


  1. Marinade the chickpeas in the lime juice and zest, paprika, matcha and oregano for a couple of hours.
  2. Place the marinated chickpeas in a wok with the ginger and mung bean sprouts and sauté for about three to four minutes over a medium heat.
  3. Garnish with the chives.
  4. Serve.


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Christine Baker 31 December 2021 - 03:00

This was strangely delicious. I’d never cooked with matcha before…liked it in the end. I had it with steamed vegetables, a little millet, and Japanese pickles.

Edward Daniel 31 December 2021 - 21:51

Sounds super awesome Christine – those accompaniments sound nourishing… Appreciate the comments.
Happy New Year!


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