I've always thought of alfalfa sprouts (and sprouts of all kinds, really) to be a kind of tasteless filler. They were like hairy air that crunched. But I was really taken with a cool looking sprout salad at Whole Foods a few months ago and now I probably buy one once a week. It's got all sort of good stuff in it -- clover, radish, garbanzo beans, sunflower seeds, lentils, azuki, etc -- and it's delicious on its own with a little olive oil or stuffed into the hollow of an avocado. I've started using sprouts as a substitute to lettuce for the base of a salad, and it's pretty much delicious.
I've rethought my sandwich stance on them, too, and for the past several lunches I've been smearing a whole wheat tortilla with baba ganoush from the Turkish place around the corner and piling sprouts on top. Jake made sandwiches with sprouts for lunch last week (pictured); besides those they've got avocado, yellow tomatoes from the farmer's market, and a few slices of provolone on fresh bread from Levain Bakery. On the side we had out leftovers from his dinner the night before -- lentils and chick peas that he's spiced up with some garam masala and curry powder. So good.
