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Grilled Zucchini Salad with Corn, Chickpeas, Sprouts and a Creamy Sunflower Dressing

Kristen Stevens | The Endless Meal
  • minutes
  • Serves 4 to 6

INGREDIENTS

3 handfuls

Alfalfa sprouts

2 cups

Cabbage, purple

1/2 can

Chickpeas

2

ears Corn

1 tbsp

Dill fronds

1

Garlic clove

1

Lemon, Juice from

4

Zucchinis, medium

1 tbsp

Miso

1

Sea salt

1/2 tsp

Sea salt

1 tsp

Oil

1/2 cup

Sunflower seeds, toasted

1 handful

Sunflower seeds

3/4 cup

Water