Brown Rice Salad with Crunchy Sprouts and Seeds

Ingredients

• 0.3 cup almonds unsalted coarsely chopped
• 8 servings pepper black freshly ground
• 0.5 cup brown rice cooked
• 1 cup chives fresh packed chopped ()
• 1 teaspoon kosher salt plus more
• 1.5 cups legumes mixed dried (such as mung beans and lentils)
• 2 tablespoons juice of lemon fresh ()
• 0.5 cup olive oil extra virgin extra-virgin
• 0.3 cup pumpkin seeds salted shelled toasted (pepitas)
• 2  spring onion thinly sliced
• 0.3 cup sunflower seeds salted toasted
• 1.5 cups zucchini grated

Equipment

• food processor
• bowl
• pot

Directions

1. Purée chives, oil, 2 tablespoons lemon juice, and1 teaspoon salt in a food processor until smooth.Strain chive vinaigrette through a fine-meshsieve into a small bowl.
2. Cook dried sprouted legumes in a largepot of lightly salted boiling water until justtender, about 5 minutes. Cover pot; removefrom heat.
3. Let stand for 3 minutes; drain.Rinse legumes under cold water to cool;drain.
4. Transfer to a large bowl. DO AHEAD:Vinaigrette and legumes can be made 1 dayahead. Cover separately; chill.
5. 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.