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Spring Sprout Salad

Spring Sprout Salad

With new ways of growing and availability of sprouts I’m really having fun building crunchy meal-like salads: very different from the lettuce based sides of my youth. The chickpQeas in this recipe are a good backbone, the carrots give a sweet crunch and the radish adds a lovely peppery bite.   


  • 2 cups organic rainbow carrots,
  • thinly sliced into rounds
  • 4 organic asparagus spears,
  • trimmed, chopped into bite-sized pieces
  • 1 medium organic parsnip, thinly sliced
  • ½ cup organic watermelon radish,
  • cut into sticks
  • 1 cup shaved organic fennel
  • ½ cup mini cucumber, sliced
  • 1/3 cup organic green onion, sliced
  • ½ cup organic Italian parsley, leaves only
  • 1 package organic sprouts
  • 1 can (389mL) Goodness Me! chickpeas,
  • drained and rinsed
  • Goodness Me! Vegan
  • Caesar Dressing

CHEF TIP >> Goodness Me! Vegan Caesar dressing, is not just for Caesar salad.


  1. Combine all the cut vegetables.
  2. When ready to serve, toss with herbs and sprouts. This salad looks great served in a shallow bowl.
  3. Dress as preferred or serve with dressing on the side.

Yield: 6 cups
Kristina LongKristina Long

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