Wholefood Dry Toasted Chick Pea Mung Bean Sprouts

by Edward Daniel

Wholefood Dry Toasted Chick Pea Mung Bean Sprouts 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.

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.


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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