Brown Rice Salad with Crunchy Sprouts and Seeds

By BobD

Ingredients

• 1 cup (packed) chopped fresh chives
• 1/2 cup plus 2 tablespoons extra-virgin olive oil
• 2 tablespoons (or more) fresh lemon juice
• 1 teaspoon kosher salt plus more
• 1 1/2 cups mixed dried sprouted legumes (such as mung beans and lentils)
• 1 1/2 cups grated zucchini, lightly squeezed to remove liquid
• 1/2 cup cooked brown rice
• 2 scallions, thinly sliced
• 1/3 cup toasted salted sunflower seeds
• 1/3 cup toasted salted shelled pumpkin seeds (pepitas)
• 1/3 cup coarsely chopped roasted unsalted almonds
• Freshly ground black pepper

Preparation

Step 1

Cook dried sprouted legumes in a large
pot of lightly salted boiling water until just
tender, about 5 minutes. Cover pot; remove
from heat. Let stand for 3 minutes; drain.
Rinse legumes under cold water to cool;
drain. Transfer to a large bowl. DO AHEAD:

Add zucchini, rice, scallions, seeds, nuts,
and chive vinaigrette to bowl with legumes;
toss to combine. Season to taste with salt,
pepper, and more lemon juice, if desired.