A crunchy, protein-packed salad bursting with fresh flavors. Ready in just 15 minutes, this vibrant bowl combines tender moong sprouts with crisp vegetables and a zesty lemon-cumin dressing for the perfect healthy meal.
A 15-minute protein-packed powerhouse that's as delicious as it is nutritious.
Rinse the moong sprouts thoroughly under cold running water and drain well. If you prefer softer sprouts, blanch them in boiling water for 30 seconds and plunge into ice water. For maximum crunch, use them raw.
Finely dice the cucumber, deseed and chop the tomatoes, and slice the red onion into thin half-moons. Finely mince the green chili — remove the seeds if you want less heat.
In a small bowl, whisk together the fresh lemon juice, roasted cumin powder, chaat masala, salt, and olive oil until emulsified. Taste and adjust the seasoning — it should be tangy and well-seasoned.
In a large mixing bowl, combine the sprouts, cucumber, tomatoes, onion, and green chili. Pour the dressing over and toss gently but thoroughly. Fold in the fresh coriander last to keep it vibrant.
Transfer to serving bowls and enjoy right away — sprouts salads are best fresh when the crunch is at its peak. Garnish with a lemon wedge and an extra sprinkle of chaat masala for an authentic street-food finish.
Add sev (crispy chickpea noodles) and a drizzle of tamarind chutney. Sprinkle with chaat masala and fresh pomegranate seeds for an authentic Mumbai-style sprouts chaat.
Fold in 1 cup cooked quinoa for a complete protein boost. Add toasted almonds and dried cranberries for texture and natural sweetness.
Toss with crumbled feta, Kalamata olives, sun-dried tomatoes, and a lemon-oregano dressing. Top with toasted pine nuts for a Greek-inspired twist.
Dress with a Thai-inspired sauce of lime juice, fish sauce, chili flakes, and palm sugar. Add fresh Thai basil, crushed peanuts, and a hint of cilantro.
Fold in diced mango, pomegranate seeds, and toasted coconut. Dress with honey-lime vinaigrette for a refreshing sweet-savory fusion that's perfect for summer.
Fresh Sprouts: Make your own by soaking moong beans for 8-12 hours, then draining and rinsing twice daily for 2-3 days. Crisp Factor: Keep the dressing separate until just before serving. Meal Prep: Store undressed sprouts and vegetables separately in airtight containers for up to 3 days.
