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–+ servings
Colorful sprouted mung bean salad with cucumbers, tomatoes, onions, and herbs for a fresh and healthy meal
Callie Brooks

Sprouted Mung Bean Salad

Refreshing and protein-packed, this Sprouted Mung Bean Salad combines crunchy sprouts, juicy tomatoes, and a tangy lemon dressing for a light yet satisfying Indian-style meal or snack.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 2 bowls
Course: Salad, Snack
Cuisine: Indian
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 cup sprouted mung beans
  • 1/2 cup finely chopped red onion
  • 1/2 cup deseeded chopped tomato
  • 1/4 cup chopped cucumber
  • 2 tbsp chopped cilantro
  • 1 green chili (optional)
  • 1 tbsp fresh lemon juice
  • 1/2 tsp chaat masala
  • 1/4 tsp salt (adjust to taste)
  • 1 pinch black pepper (optional)
  • few pomegranate seeds (for garnish)

Equipment

  • mixing bowl
  • knife
  • cutting board
  • mixing spoon
  • colander or muslin cloth (for sprouting)

Method
 

  1. If you do not have sprouts ready, soak mung beans overnight. Drain and place them in a muslin cloth or colander, keeping them moist until they sprout in one to two days.
  2. Add sprouts to a bowl along with onion, tomato, cucumber, cilantro, and green chili.
  3. Drizzle lemon juice, sprinkle chaat masala, and season with salt and pepper.
  4. Toss gently to mix everything while keeping the sprouts crunchy.
  5. Garnish with pomegranate seeds and serve fresh.

Nutrition

Calories: 120kcalCarbohydrates: 19gProtein: 9gFat: 1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.2gSodium: 380mgPotassium: 510mgFiber: 4gSugar: 6gVitamin A: 520IUVitamin C: 16mgCalcium: 40mgIron: 1.7mg

Notes

Chill before serving for extra freshness. Add roasted cumin powder or seasonal fruits like mango for variation. To make it creamy, mix in yogurt or serve with roasted peanuts. Best enjoyed fresh to preserve the crunch of sprouts.

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