This tasty nutrient and enzyme rich salad using sprouted chickpeas. Enjoy!

Serves 2

¾ cup cashews
½ teaspoon salt
1 teaspoon lemon juice
1 tablespoon apple cider vinegar
½ cup water
1 ½ cup sprouted chickpeas (garbanzo beans)
2 small stalks celery, finely diced
1” cucumber, finely diced
3 tablespoons red onion, finely diced
2 tablespoons minced parsley
1 cup organic sweetcorn
Pinch of cayenne
¼ cup sea veg salad (or more if you’d like)
Himalayan salt & cracked pepper to taste

1. Blend the cashews, salt, lemon juice, apple cider vinegar and water in a high speed
2. In a bowl, crush the sprouted chickpeas with a fork or potato masher, leaving some
texture to them. Some people digest chickpeas better when they have been
steamed for 5 minutes first. If this is you, still sprout them, then steam them.
3. If you’re in a pinch, or can’t imagine doing this, you can use pre-packaged ones. If
you’re going this route, get organic and if you can get them in a pouch or box, rather
than a can, you’ll avoid the toxicity that can come from canned goods.
4. Add the remaining ingredients, along with the blended cashews, to the bowl with
the chickpeas and mix with a fork.
5. Serve on a lightly dressed greens. I just like to use a little olive oil and lemon juice to
dress the greens.


Born in England, Russell James at the age of 28 in 2004, went to Koh Samui, Thailand, to do a fast to clear up his skin problem where he discovered raw food.Excited by the vibrancy, creativity and health benefits of raw foods Russell aka The Raw Chef now reaches thousands of people worldwide teaching organic plant-based recipes via online courses.

Today, Russell continues to inspire others on how to easily integrate raw foods into their daily lives.