Sprouts Salad Recipe

A refreshing, protein-rich salad made from sprouted beans, fresh vegetables, and bright spices. Light yet satisfying, it’s customizable with optional add-ins and works perfectly as a quick meal or side. This dish is naturally wholesome and comes together in minutes.

Serves: 2–3
Total Time: ~10 minutes (plus sprouting time if making sprouts at home)

Ingredients

Sprouts & Vegetables

• 2 cups sprouted moong beans (or mixed sprouts)
• 1 medium onion, finely chopped
• 1 medium tomato, finely chopped
• 1 small cucumber, finely chopped
• 1 green chili, finely chopped (optional)
• 2–3 tbsp coriander leaves, finely chopped
• 1 small boiled potato, chopped (optional)

Crunch & Add-ins

• 1–2 tbsp roasted peanuts or sev (optional)

Seasonings

• Juice of 1 lemon (or to taste)
• ½–1 tsp chaat masala
• ½ tsp roasted cumin powder
• Black salt or regular salt, to taste
• A pinch of red chili powder (optional)

Instructions

1. Prepare the sprouts
   If using steamed sprouts, allow them to cool fully before mixing.
2. Combine the base ingredients
   In a large bowl, add the sprouts along with onion, tomato, cucumber, green chili, coriander, and boiled potato if using.
3. Season well
   Add chaat masala, roasted cumin powder, salt, and chili powder. Squeeze lemon juice over everything.
4. Mix thoroughly
   Toss the salad gently so the flavors coat all the ingredients. Adjust seasoning or lemon to taste.
5. Serve with crunch
   Add roasted peanuts or sev just before serving for a crisp texture. Enjoy chilled or at room temperature.

Tips

• Grated carrot, beetroot, or pomegranate add sweetness and vibrant color.
• Grated raw mango gives a delicious tang when in season.
• A drizzle of tamarind and green chutney makes it chaat-style.
• Add diced avocado and a little olive oil for a creamy variation.