2 cups sprouted chick peas (garbanzos) (500ml)
2 cups cubed apples  (500 ml)
1 cup chopped walnuts (250 ml)
2 Tbs. raisins (30 ml)
1 sprig of fresh mint, chopped
1 cooked beetroot, cubed
1 lemon (use its juice only)
½ cup tahini (125 ml)
3 Tbs. fresh orange juice (45 ml)


1. Mix salad ingredients with lemon juice.

2. Dilute tahini with orange juice; fold into salad just before serving.

3. Optional: Garnish each serving with a cherry tomato, quartered almost to bottom, and small beet green as shown in photograph.

Recipe makes 4 generous servings.

Submitted by: Emma Leigh Goodwin, New York

Recipe’s Country of Origin: Mediterranean