- 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
- Marinade the chickpeas in the lime juice and zest, paprika, matcha and oregano for a couple of hours.
- 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.
- Garnish with the chives.
EthiVegan by Edward Daniel
What future would you like to paint? What I say is that it is possible to lead a fulfilling life by going within, living in alignment, letting go of the past and thriving on a vegan diet.
If you want to uncover your purpose and live a more enriching life, why not purchase my book “Essence: The Beginner’s Guide to Veganism”?
Thanks for viewing my recipes and interviews.
Love you all.
Edward Daniel | Servant to Humanity | Second Wave | Chef | Digital Information and Media Solicitor | Author | Poet | Presenter | Former Chair, The Vegan Society