Refreshing Romaine and Artichoke Salad

For the Salad:
- 1 head romaine lettuce, chopped
- 1 can artichoke hearts, drained and quartered
- 1 cup sprouted garbanzo beans (see instructions below)
- 1 cup yellow tomatoes, halved
- 1 cup colorful bell peppers, thinly sliced

For the Italian Herb Dressing:
- 1/4 cup first-pressed organic extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 clove garlic, minced
- Salt and freshly cracked pepper to taste

For Finishing:
- Cracked pepper and sea salt to taste

Benefits of Sprouted Garbanzo Beans:
Sprouting garbanzo beans can enhance their nutritional profile by increasing the availability of certain nutrients and reducing anti-nutrients. Sprouted garbanzo beans are a good source of plant-based protein, dietary fiber, vitamins, minerals, and enzymes. They are also easier to digest compared to their non-sprouted counterparts.

Instructions for Sprouting Garbanzo Beans:

1. Rinse 1 cup of dried garbanzo beans thoroughly under cold water.
2. Place the rinsed beans in a bowl and cover them with water, ensuring there is enough water to allow them to expand.
3. Soak the beans overnight, or for at least 8 hours.
4. Drain the soaked beans and rinse them once again.
5. Place the beans in a sprouting jar or a sprouting tray/bag.
6. Allow the beans to sprout by rinsing and draining them twice a day. Keep them in a warm, dark place, away from direct sunlight.
7. After about 2-3 days, the garbanzo beans should have sprouts that are about 1/4 to 1/2 inch long. Rinse them one final time before using in the salad.

Instructions for the Salad and Dressing:

1. In a large bowl, combine the chopped romaine lettuce, quartered artichoke hearts, sprouted garbanzo beans, yellow tomatoes, and thinly sliced colorful bell peppers.

2. In a separate small bowl, whisk together the first-pressed organic extra-virgin olive oil, red wine vinegar, dried oregano, dried basil, dried thyme, dried parsley, minced garlic, salt, and freshly cracked pepper to make the Italian Herb Dressing.

3. Drizzle the Italian Herb Dressing over the salad and toss gently to coat all the ingredients.

4. Sprinkle some cracked pepper and sea salt on top for added flavor.

5. Serve the refreshing romaine and artichoke salad with sprouted garbanzo beans, yellow tomatoes, and colorful peppers immediately.

Enjoy the vibrant combination of crisp romaine lettuce, tender artichoke hearts, sprouted garbanzo beans, sweet yellow tomatoes, and colorful peppers. The homemade Italian Herb Dressing elevates the flavors with its herbaceous and tangy profile. Sprouting garbanzo beans adds nutritional benefits and a pleasant crunch to the salad. Indulge in this refreshing and nutritious dish as a light and satisfying meal.

Note: Ensure that the sprouted garbanzo beans are fresh, clean, and free from any off odors or signs of spoilage before using them in the salad.