Brown Rice Salad With Crunchy Sprouts And Seeds

• 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

1. Puree chives, oil, 2 tablespoons lemon juice, and 1 teaspoon salt in a food processor until smooth. Strain chive vinaigrette through a fine-mesh sieve into a small bowl.
2. 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:
3. 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.

fresh chives, extravirgin olive oil, lemon juice, kosher salt, legumes, zucchini, brown rice, scallions, sunflower seeds, pumpkin seeds, freshly ground black pepper

Taken from www.epicurious.com/recipes/food/views/brown-rice-salad-with-crunchy-sprouts-and-seeds-395931 (may not work)