Mixed Sprouts Salad

Mixed Sprouts Salad- Moong beans and black chickpeas Sprouts infused with tangy and spicy, lime & green chilli dressing.

This mixed sprouts salad is not only bursting with gorgeous colors but it’s delicious & nutritious as well. I used two type of sprouts to make this mixed sprouts salad. You can add more if you want. It is super healthy, tasty and a great addition to your meal or the complete meal itself! 

This refreshing and nourishing sprouts salad is a good source of protein and calcium. It is perfect for breakfast and light lunch. Make ahead and let it chill in the refrigerator for flavors to mingle. My sprouts salad is combination of handful of moong sprouts, handful of black chickpeas sprouts, refreshing cucumber, tangy tomatoes, crunchy red onion, healthy dry fruits plus sweet, tangy and hot flavors of lime & green chilli dressing.

I love having this salad in my breakfast. It is quick and easy from start to serve. Sprouting moong beans and black chickpeas at home has been a common practice at my home since childhood. It is very easy though it’s a 24 hours process. But once you have your sprouts ready it will take only 15 minutes to prepare this salad. Whole green moong bean sprouts and black chickpea sprouts are the most common sprouts in India. They are considered as a wonder-food because of their high nutritional value. 

In India there are many Thelawalaas who sell Sprouted Bhel. I love that Bhel.. Yummy!! They add these sprouts into different types of Chaat as well. You can add them on your toasts as well. I am eating a lot of sprouts these days. Every time I mix different ingredients to try and add a delicious zing to the boring crunch of sprouts. And the recipe I am sharing today happened a few weeks back and then it never stopped happening, this combination came out to be the best, most delicious and share worthy. 

Health Benefits-

The health benefits of sprouts never cease to amaze me. They boost the nutritional value, aid digestion; support our immune system and more. There is an amazing increase in nutrients in sprouted foods when compared to the dried ones. In fact, all bean sprouts are healthier than dry beans. Sprouting results in a lot of nutritional value increase- higher proteins, fiber, amino-acids, essential fatty acids, vitamins and minerals with corresponding decrease in calories and carbohydrate content.

Sprouts ensure blood purification and strengthen the immune system to protect against several diseases. They are one of the best protein sources for vegetarians. Raw or cooked, it is a great idea to include them in your diet, especially if you are vegetarian and looking for plant-based protein sources. They also have low glycemic index that aids in weight loss. This salad is perfect for those who are aiming to cut down on some flab. I had recently learnt that chickpeas contain three times more the antioxidant content when sprouted. Yet another reason to sprout more and much more! 

Sit back, relax and enjoy this simple, flavorful, delicious and nutritious crunchy sprout salad recipe. Read through and see if you find it interesting enough to try. I hope you would love it. If you try this recipe, would love to hear from you! Leave a comment, rate it, or share a photo…. Can’t wait to see your photos! 
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Course: Salad

Cuisine: Indian

Serve: 2

Ingredients-

1 cup sprouts moong beans

1 cup sprouts black chickpeas

1 small red onion finely chopped

½ small sized cucumber finely chopped

1 medium sized tomato finely chopped

4-5 cashews roughly chopped

4-5 almonds roughly chopped

4-5 walnuts roughly chopped

15-20 washed raisins

7-8 dried cranberries

For the dressing-

2 tablespoon lime juice

1 green chilli finely chopped

1 teaspoon honey

1 teaspoon salt or as per taste

½ teaspoon cumin powder

2 tablespoon finely chopped coriander leaves

Sprouting the Moong beans and Chickpeas at home-

Step 1. Clean and rinse the moong beans and black chickpeas and then soak them overnight in separate bowls into 2 to 3 times of water in volume. Next morning discard the water, rinse and drain well. 
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Step 2. Transfer soaked moong beans and chickpeas to a separate cheese cloth. Pick the cloth ends and loosely bundle it. 
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Step 3. Place the bundles in a colander and then put it in a warm dark place. I place it in the microwave or in the oven. 
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Step 4. Let the beans and chickpeas sprout for at least 8 hours or more. Moong beans usually sprout quicker; chickpeas take longer time to sprout. 
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Salad Preparation-

Step 1. In a small bowl put all the dressing ingredients, mix them really well and keep aside. 
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Step 2. Now take a large mixing bowl and pile the moong & chickpea sprouts, onion, cucumber, tomatoes into the bowl. 
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Step 3. Pour over the dressing and toss them very well. 
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Step 4. Now add all the chopped nuts, dried cranberries and mix everything very well and adjust the seasoning, if you want more spicy then add one more finely chopped green chilli. 
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Step 5. Transfer it into two serving bowls and garnish it with few coriander leaves if you want. 
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Step 6. If you like then you can garnish with some grated coconut or pomegranate seeds as well. 
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Serve Sprouts salad immediately.