Sprouted chickpea salad: Henri de Pazzis' recipe
This pioneer of organic farming cultivates different varieties of ancient wheat in fields that he enriches, notably by planting chickpeas. It is a product he loves, tasty, rustic and nutritious and emblematic of the cuisine of the “poor”.
For 4 people
250 g dry chickpeas, 1 fresh onion or 2 scallions, ½ bunch of flat parsley, ½ bunch of mint, ½ bunch of coriander, the zest of 1 lemon + the juice of 2 lemons, 2 cloves of garlic, 1 large clove peeled ginger nuts, 2 pinches of salt, 4 pinches of blond sugar, 60 ml of sunflower oil, 3 ice cubes, wine vinegar, fleur de sel.
The preparation
To germinate the chickpeas, soak them in a bowl for a day, renewing the soaking water two or three times. Drain and place in a grimoire covered with gauze and tilted so that the residual water can drain. Place the germinator away from heat and direct sunlight. Rinse the chickpeas three times a day (before each meal, for example), until the chickpeas germinate (24 hours or 48 hours, depending on the ambient temperature). The germ should not exceed 2 cm, otherwise, the chickpeas may ferment.
Cook the chickpeas in gentle steam for 15 to 20 minutes.
While they cool, prepare the seasoning. Wash and leaf the herbs, peel the cloves of garlic and ginger, and put everything in a blender. Add salt, sugar, lemon juice, oil, and ice. Run the device at maximum speed for one minute. Season the chickpeas with this herb coulis, and let cool.
Peel the onions and thinly slice them, put them to marinate in a bowl with a little fleur de sell, and a spoonful of vinegar for 15 minutes. In a deep dish, arrange the chickpeas in a herb coulis, add lemon zest and sprinkle with fresh onions.
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