Ingredients
Mung bean, 1/2 cup
Cucumber, 1 medium unit
Tomato, 1 medium unit
Red pepper, 1 medium unit
Carrot, 1 medium unit
Radish, 1 medium unit
Arabian lettuce, 4 medium leaves
Lemon juice, 1/2 unit
Olive oil, 1 tablespoon
Chickpea, 1 cup
Pecan, 10 units
Preparation
1. Sprouting the mung bean: soak the beans overnight in a bowl with plenty of water, strain and place in a colander over a bowl for a day and a half. Every two to three hours, wash in tap water, return the strainer to a bowl and cover with a towel.
2. Cut the vegetables into cubes, peel the carrot with a peeler and shred the lettuce into medium pieces.
3. Mix the vegetables with the lemon juice and olive oil, add the cooked chickpeas, sprouted mung bean and natural pecans. Serve immediately!
4. Bon appetite (:
Total time: 1-2 days